How Antioxidants Work

Introduction

• Antioxidants play a crucial role in protecting edible fats and oils from oxidation. This process involves the formation of highly reactive species known as free radicals.

Free Radicals

• Free radicals are highly reactive molecules or atoms that contain an unpaired electron.
• They can cause damage to food by removing electrons from other molecules, leading to oxidative deterioration.

Antioxidant Action

• Antioxidants function by neutralising free radicals, effectively safeguarding the food.
• This occurs when antioxidant molecules "mop up" free radicals by donating an electron to them.

Electron Donation

• Antioxidants donate an electron to a free radical, forming a stable pair of electrons.
• This stabilises the previously reactive free radical, rendering it less harmful.

Oxidation of Antioxidants

• During the process of donating an electron, the antioxidant molecule itself becomes oxidised as it loses an electron.
• Ion-electron equations can be used to illustrate how antioxidant molecules undergo oxidation.

Example: Vitamin C

• Vitamin C (ascorbic acid) is an example of an antioxidant. The following equation demonstrates the oxidation of Vitamin C:
  • C6H8O6 → C6H6O6 + 2H⁺ + 2e⁻
  • Vitamin C (ascorbic acid) → DHA (dehydroascorbic acid)

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How Antioxidants Work

Conclusion:

• Antioxidants play a vital role in preventing the oxidative damage of edible fats and oils by neutralising free radicals. This protection helps maintain the quality and safety of various food products.