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A review of antioxidant analysis in food products

  • Technical
  • Symposium: Analysis Of Unusual And Minor Constituents. Part I
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

To permit proper usage of antioxidants by the food processor and permit control under applicable governmental regulations, it is necessary to have adequate analytical methods. Such methods should both positively identify and provide a quantitative assay for the additive. Due to the complex nature of foods, analysis of an antioxidant in the very small quantities used presents a very real problem. Solvent extraction and/or steam distillation techniques are employed to separate the antioxidants from the food. Ultraviolet spectra, gas chromatography and colorimetric techniques are used to identify and determine the quantity of each antioxidant present. Slight variations are necessary for each type of food.

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Authors and Affiliations

  1. Eastman Chemical Products, Inc., Kingsport, Tennessee

    B. N. Stuckey & C. E. Osborne

Authors
  1. B. N. Stuckey
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  2. C. E. Osborne
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Stuckey, B.N., Osborne, C.E. A review of antioxidant analysis in food products. J Am Oil Chem Soc 42, 228–232 (1965). https://doi.org/10.1007/BF02541136

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  • DOI: https://doi.org/10.1007/BF02541136

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