The most widely source used synthetic antioxidants in food are BHA, BHT, Propyl Gallate and TBHQ. These antioxidants may be added to food, individually or in combination, at a maximum level permitted by law. The use of synthetic antioxidants in food dates some 60 years ago when BHA and then alkyl esters of Gallic acid were first approved. However, concern has now been expressed about the safety of certain synthetic antioxidants. Therefore, there has been an interest by the industry and desire by consumers to replace synthetic compounds with natural alternatives. Today, the most common natural antioxidant preparations in the market in the market are mixed Tocopherols, which are by-products of vegetable oil refining. In addition, spices and herbs extracts such as those of rosemary, green tea and other plant-based mixtures are also regarded as containing important antioxidant properties.
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