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Definition of Term

(English) A substance added to certain foods to inhibit oxidation of the lipids in those foods, thus enhancing stability and prolonging shelf-life. Antioxidants currently used in ascorbic acid, butylated hydroxyanisole, butylated hydroxytoluene, carotene, propylgallate and tertiary butylhydroquinone. Some antioxidants have antimicrobial properties.

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