The different sources of antioxidants can be classified into synthetic antioxidants like BHA, BHT, and PG, and natural antioxidants like phytic acid and tea polyphenols.
Antioxidants are classified into three types based on their solubility: oil-soluble, water-soluble, and compatibility. Common oil-soluble antioxidants include BHA, BHT, and more. On the other hand, water-soluble antioxidants include ascorbic acid, tea polyphenols, and so on. Finally, compatibility antioxidants, such as ascorbyl palmitate, enhance the effectiveness of both oil-soluble and water-soluble antioxidants, thereby promoting the overall antioxidant benefits.
According to their mode of action, antioxidants can be classified into various categories such as metal ion chelating agents, enzyme antioxidants, oxygen scavengers, free radical absorbers, peroxide decomposition agents, ultraviolet absorbers, or singlet oxygen quenching agents.
There are several antioxidants commonly used in the food industry such as tea polyphenols (TP), tocopherols, flavonoids, butyl hydroxyanisole (BHA), dibutylhydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ). These antioxidants are essential for preventing oxidation in food products, thus extending their shelf life and maintaining their nutritional quality. Tea polyphenols, flavonoids, and tocopherols are natural antioxidants that can be found in various plant-based foods. On the other hand, BHA, BHT, and TBHQ are synthetic antioxidants that are used primarily in processed food products. Regardless of their origin, these antioxidants are crucial for maintaining food quality and safety.