Food containing fats and oils can turn rancid, that is, the fats and

oils are oxidised to become upleasent-smelling acids, on exposure

o the air.

All foodstuff are vulnerable to oxidation.

Example are the browing of apples or potatoes exposed to air.

 are added to food
to prevent oxidation that causes
rancid fats and brown fruits.
Vegetable oils contain
natural antioxidants, for
example : Vitamin E
 Antioxidant Example Function
Butylated hydroxyanisole Margerine To retard rancidity in oils.
(BHA) and butylated
hydroxytoluene (BHT)

Ascorbic acid (VItamin C) Fruit juice To preserve the colour of

fruit juices.

Alpha tocopherol (Vitamin Vegetable oils To retard rancidity in oils.

E)

Sodium citrate Cooked cured meat To stop fats from turning

rancid.
 The use of BHA and BHT has been controversial as it has produced
adverse reaction in dogs. Thus, there is a restriction on the amount of
this antioxidant used.

Vitamin C and E are among the safest antioxidants known.

(i) Vitamin C inhibits the formation of carcinogenic nitrosamines,

stimulates the immune system and protects against
chromosome breakage.

(ii) Vitamin E neutralises free radical compounds before they

can damage cell memebranes and helps to reduce the risk of
heart disease and cancer.