Comparing Synthetic and Natural Antioxidants in Vegetable Oils: Effects on Oxidation and Oil Quality

Abstract

Globally there is a huge attention towards natural products and in this case natural antioxidants. The attention has been driven by consumer demands and documented detrimental effects of synthetic antioxidants on human health. In view of this, this review has evaluated a range of scientific studies and experimental investigations providing a comprehensive analysis of oxidation related phenomena in a variety of edible oils used in the food industry. By systematically and deeply evaluating the mechanisms, effectiveness and potential limitations of synthetic and natural antioxidants, the review contributes valuable insights into the ongoing debate surrounding the application of natural and synthetic antioxidants in the food and culinary sectors.  The findings of the review aids in unravelling the complex interactions between antioxidants and edible oil stability as well as highlighting the impacts of antioxidants on the nutritional quality and shelf life of edible oils. Evidence from the reviewed studies indicates that natural antioxidants may hold the solution to vegetable oils stability. This review serves as a reliable and up-to-date resource for food technologists, researchers and consumers interested in making informed decisions on selection and application of natural antioxidants in enhancing the quality of edible oils.