Mechanism Of Antioxidant Action

1. Through the reduction reaction of antioxidants, reduce the oxygen content in and around the food. Some antioxidants such as ascorbic acid and erythorbic acid are easily oxidized, which can make the oxygen in the food react with them first, thus avoiding the oxidation of oil.
2. The antioxidant releases hydrogen atoms to combine with the peroxide produced by the automatic oxidation reaction of oil, interrupting the chain reaction, thereby preventing the oxidation process from continuing.
3. By destroying and weakening the activity of oxidase, it cannot catalyze the oxidation reaction.
4. Enclose substances that can catalyze and cause oxidation reactions, such as complexing metal ions that can catalyze oxidation reactions.