Rancidity and Antioxidants

Antioxidants, natural and commercial, are added to foods containing large amounts of unsaturated fats in order to prevent rancidity. The USDA’s Code of Federal Regulations defines antioxidants as substances used to preserve food by retarding deterioration, rancidity, or discoloration due to oxidation. Foods to which antioxidants are commonly added include dry cereals, crackers, nuts, chips, and flour mixes.

Naturally occurring antioxidants include vitamins E and C, lecithin, flavonoids, and gum guaiac. Many vegetable oils naturally contain vitamin E. Commercial antioxidants permitted by the FDA include butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate, and tertiary butyl hydroquinone (TBHQ).