The Role of Antioxidants in Food Products

Authors

  • Khojiyeva Go'zal Assistant at the Department of "Agriculture and Food Processing" of Jizzakh Polytechnic Institute
  • Rakhmonkulova Go'zal a talented second-year student of Jizzakh Polytechnic Institute
  • Umirzakova Zarnigor a talented second-year student of Jizzakh Polytechnic Institute

Keywords:

Antioxidant, Radical, butylated hydroxyl anisole (BGA), butylated hydroxyl toluene (BGT), propyl gallate (PG), carotenoids, vitamin C (ascorbic acid), vitamin E (tocopherols), vitamin A (carotenoids), various polyphenols.

Abstract

The reaction of antioxidants against the oxidation process, properties of delaying the oxidation process. Functions of antioxidants. Mechanism of free radical damage. Analysis of the finishing stage and distribution stages in the mechanism of action of antioxidants. Antioxidant sources: Synthesis of synthetic antioxidants.

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Published

2023-10-29

How to Cite

Khojiyeva Go'zal, Rakhmonkulova Go'zal, & Umirzakova Zarnigor. (2023). The Role of Antioxidants in Food Products. Vital Annex: International Journal of Novel Research in Advanced Sciences, 2(10), 81–86. Retrieved from https://innosci.org/IJNRAS/article/view/1709

Issue

Vol. 2 No. 10 (2023): October 2023

Section

Articles