Antioxidants in Food and Feed

Antioxidants are compounds used in food and feed systems to prevent or slow oxidative deterioration. Oxidation occurs when fats and oils react with oxygen through free-radical reactions, leading to rancidity, loss of nutritional value, and the development of undesirable flavours and odours.
To control these reactions, antioxidants are commonly added to products containing fats and oils. By stabilising free radicals, antioxidants help maintain product quality and extend shelf life during storage and transport.
Because antioxidant use is regulated in many regions, analytical testing is often required to verify their presence and concentration in food and feed products.

Many ingredients used in food and feed production contain unsaturated fats that are susceptible to oxidative degradation. Without protection, these lipids can deteriorate over time, reducing nutritional value and affecting product quality.
Antioxidants are therefore commonly added to stabilise products such as:
‣ Animal feed and premixes
‣ Fishmeal and rendered animal proteins
‣ Edible oils and fats
‣ Pet food and high-fat feed ingredients
‣ Processed foods containing oils
By slowing oxidation reactions, antioxidants help maintain freshness, preserve energy content, and improve product stability during storage.

Butylated Hydroxyanisole (BHA) is a synthetic antioxidant used to stabilise fats and oils in a variety of food and feed products. It functions by interrupting free-radical oxidation reactions that occur when lipids are exposed to oxygen.
BHA may be used in:
‣ Processed foods containing fats and oils
‣ Animal feed and pet food
‣ Fat-containing ingredients requiring improved storage stability
Because its use is regulated in many jurisdictions, monitoring of BHA concentrations may be required to ensure compliance with permitted limits.

Butylated Hydroxytoluene (BHT) is another widely used synthetic antioxidant that protects fats from oxidative degradation. It works in a similar way to BHA by stabilising free radicals that initiate lipid oxidation.
BHT is commonly used in:
‣ Edible fats and oils
‣ Animal feeds and premixes
‣ Processed foods containing lipids
Its stability and effectiveness make it a widely used antioxidant for protecting fat-rich ingredients during storage and processing.

Tertiary Butylhydroquinone (TBHQ) is a highly effective antioxidant, particularly suited for stabilising vegetable oils and other highly unsaturated fats.
TBHQ is commonly used in:
‣ Cooking oils and frying oils
‣ Processed food products containing vegetable oils
‣ Certain feed formulations requiring improved oxidative stability
Because of its strong antioxidant activity, TBHQ can significantly extend the shelf life of fat-containing products.

Ethoxyquin has historically been used as an antioxidant in animal feed and feed ingredients to prevent oxidation of fats, vitamins and pigments. It has been widely associated with stabilising fishmeal and other high-fat feed ingredients.
Ethoxyquin has been used to stabilise:
‣ Fishmeal and marine ingredients
‣ Animal feeds and premixes
‣ Fat-rich feed ingredients
However, the use of ethoxyquin has been restricted or banned in some regions, including the European Union. As a result, analytical monitoring is often required to verify compliance and detect the presence of this compound in feed materials.

Analytical testing provides accurate detection and quantification of antioxidants in food and feed products. Laboratory analysis helps verify that additive levels meet regulatory requirements and that product formulations remain consistent.
Testing may be used to:
‣ Confirm the presence of specific antioxidants
‣ Verify compliance with regulatory limits
‣ Support product formulation and quality control
‣ Investigate oxidation or stability issues in fats and oils

Monitoring antioxidant levels helps ensure that food and feed products remain stable while meeting regulatory and quality requirements. Proper use of antioxidants protects product quality, preserves nutritional value, and prevents deterioration caused by lipid oxidation.
For manufacturers, feed producers and food processors, analytical testing therefore plays an important role in quality assurance and product stability.