Abstract
The shelf life of vegetable oils in food uses and their applicability in industrial situations is greatly dependent on their oxidative stabilities. Methods of improving oxidative stability values currently available include genetic modifications, compositional changes via chemical means, as well as the inhibition of oxidation by means of substances known as antioxidants. This paper reviews the properties of vegetable oils which predispose them to auto oxidation reactions, explores the nature and mechanisms of the operation of antioxidants in brief, and finally summarizes current research efforts geared towards identifying and evaluating the effectiveness and commercial promise of less toxic new antioxidants derived as natural extracts from various plant species.
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