Antioxidants, when used as food additives, are molecules added to food to prevent or slow down oxidation.
The oxidation of food occurs as a result of exposure to atmospheric oxygen, light, and heat. This causes the modification or destruction of specific molecules that, due to their chemical structure, are particularly sensitive to oxidative damage.
Such modification or destruction, during the transport, storage or processing of the product, causes changes in the organoleptic properties of the food. Therefore, antioxidants contribute to the maintenance of the color, flavor, nutrients, aroma and freshness of the product, thus enhancing its appeal to consumers. Finally, antioxidants are also important in preventing the development of molecules potentially harmful to health, similarly to the role of preservatives.
Examples of molecules highly sensitive to oxidative damage include unsaturated fatty acids, both monounsaturated and polyunsaturated, vitamins, and various amino acids.
Unsaturated fatty acids are present, in the form of triglycerides, in oils and fats used for cooking, such as olive oil, butter, or margarine. Their oxidation is part of the process that causes the rancidity of these products.
Oxidation can also cause the destruction of vitamins and some amino acids.
Origins
Antioxidants, which chemically are reducing agents, can be of natural origin, such as vitamin C or tocopherols, which are members of the vitamin E family, or artificial, such as gallates. However, the distinction between artificial and natural occurring antioxidants is often misleading since, for example, both vitamin C and tocopherols are often produced artificially, as their high demand cannot be met by natural sources alone.
Vitamin C, tocopherols, and gallates
Below is a review of some antioxidants included in the list of food additives approved in the European Community according to Regulation 1129/2011 of the European Commission, published on November 11, 2011. This list is an amendment of Annex II to Regulation (EC) No. 1333/2008 of the European Parliament, and was in turn amended in 2013.
| Vitamin C | |
| E300 | Ascorbic acid |
| E301 | Sodium ascorbate |
| E302 | Calcium ascorbate |
| E304 | Esters of ascorbic acid with fatty acids, a lipid-soluble derivative of the vitamin |
| Tocopherols | |
| E306 | Tocopherol-rich extract |
| E307 | Alpha-tocopherol |
| E308 | Gamma-tocopherol |
| E309 | Delta-tocopherol |
| Gallates and other antioxidants | |
| E310 | Propyl gallate |
| E311 | Octyl gallate |
| E312 | Dodecyl gallate |
| E315 | Erythorbic acid, the D-isomer of vitamin C, with low vitamin activity |
| E316 | Sodium erythorbate |
| E319 | Tertiary-butyl hydroquinone or TBHQ |
| E320 | Butylated hydroxyanisole or BHA |
| E321 | Butylated hydroxy toluene or BHT |
To learn more about the topic and find information regarding other food additives authorized in the EU, it is possible to consult the complete list, available in both PDF and HTML formats and in different European languages, by following the link in the Bibliography.
References
- Bender D.A. “Benders’ Dictionary of Nutrition and Food Technology” 8th ed. Woodhead Publishing. Oxford, 2006
- Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. https://eur-lex.europa.eu/eli/reg/2011/1129/2013-11-21