ANTI OXIDE

Anti oxide was the additive that was used to protect food components that were not bored (had the double association), especially fat and oil.
Nevertheless antioksidan also could be used to protect the other component like vitamins and the pigment, that also often contained the double association inside their structure.
the Mechanism of the work anti oxide generally was to hinder fat oxidation.
To facilitate the understanding about the mechanism of the work antioksidan must be explained beforehand the mechanism of fat oxidation.
Fat oxidation consisted of three main stages that is the initiation, propagasi, and terminasi.
In the initiation stage the formation of the fatty acid of the radical, that is the descendants's compound of the fatty acid that was unstable happened and very reactive resulting from from the loss of one hydrogen
atom.
In the further stage, that is propagation, the fatty acid radical will react with oxygen formed the radical peroksi.
The radical peroksi further will attack the fatty acid produced hydroperoksida and the new fatty acid radical.
Hidroperoksida that was formed was unstable and would be degradationed further produced compounds karbonil the short chain like aldehida and keton that was responsible upper flavor food was fatty.
Anti oxide that was good will react radically the fatty acid immediately after this compound was formed.
From various anti oxide available, the mechanism of the work as well as his capacity as anti oxide very varying.
Often, the combination of several kinds anti oxide gave the better protection (sinergisme) towards oxidation compared with one kind anti oxide then.
For example ascorbic acid was often mixt with antioksidan that was the compound fenolik to prevent the reaction of fat oxidation.
Without the existence antioksidan, the reaction of fat oxidation will experience terminasi through the reaction between the radical free to form the complex not the radical.
The existence of the metal ion, especially the iron and copper, could push the occurrence of fat oxidation.
These metal ions often are inactivationed with the increase in the compound pengkelat also could be mentioned was sinergistik with antioksidan because increased the effectiveness antioksidan especially.
A compound to be able to be used as anti oxide must have the characteristics: not toxic, effective in the low concentration (0,01-0,02%), could be focussed to the surface/the layer of fat (was lipophilic) and must be able to the stage in the condition for the processing of food generally.
Was based on his source anti oxide could be classed in two kinds that is the first kind, anti oxide that was natural, like the component fenolik/flavonoid, vitamin E, vitamin C and I-karoten and the kind to two, was anti oxide synthetic like BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene, the appearance galat (PG), TBHQ (in-t-butyl hydroquinone).