Evaluation and Comparison of Synthetic and Natural Antioxidants Effectiveness

Background: Lipids oxidation is a complex series of reactions occurring during the process, storage, transport and final preparation of lipid-containing foods. Lipids oxidation begins immediately after extracting the oil which leads to the formation of toxic compound and bad taste of oils.It is also the most common form of lipid degeneration which leads totang expansion, production of undesirable pulp compounds, polymerization, flavor response reactions, and creating other reactions reducing durability and nutritional value of food products. Fats are present in almost all foods and more than 90% of them are triglycerides. Antioxidants are used as additives in fats and oils to prevent making any oxidative damage to foods. This study was conducted to compare the efficacy of synthetic and natural antioxidants. Methods: In this review article in order to gather information, those articles containing words such as Polyphenolics in Foods, Antioxidant Activity & Health Effects were studied and examined at American Elsevier, Science Direct during studies done from 2000 to 2015 years. Findings: The total number of found papers was 90 while 70 papers of which were suitable for the present study. According to the study results, synthetic antioxidants, especially those used in oral edgers, have been under many toxicological tests, therefore, some of them have toxic effects, and their usage should be done carefully and accurately. It has been shown that natural products are healthier than normal synthesis of antioxidants. Conclusion: It is believed that some synthetic antioxidants including BHT and BHAare responsible for cancer and liver injury in experimental animals. Therefore, natural antioxidants have a high potential for inhibiting free radicals and preventing oxidative degradation of food and are a good alternative to chemical antioxidant preservatives