Abstract
Synthetic antioxidants, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), are used far less in edible food products, especially vegetable oils, because of serious health and safety concerns. As a result, there is a much greater dependence on natural indigenous antioxidants, particularly tocopherols, for maintaining the shelf life of edible oils. This chapter reviews the natural antioxidants, including tocopherols, in palm, soybean, canola, and low erucic acid rapeseed oil, peanut, olive, sunflower, corn, and cottonseed oils that protect against oxidative rancidity. The potential of other natural antioxidants, such as obtained from rosemary, sage, and thyme, for enhancing the shelf life of edible vegetable oils, is also included.
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