Cooking is a big step in human history that improves the digestibility of flavor and the quality of food. Heat treatment is a widely used method in food processing. Because heat-treated foods are so popular, analytical studies evaluating changes caused by heating have always been in demand. Some foods, such as fats and oils, undergo thermal oxidation when heated and produce compounds such as peroxides. Peroxides degrade food quality by converting to aldehydes, ketones, epoxides, dimers and polymers. The food industry uses antioxidants to minimize these effects.
There has been a great deal of interest in antioxidants recently, and these efforts have led to a better understanding of the methods involved and their application in food. In addition, efforts are underway to develop better methodologies for evaluating and measuring the oxidation and activity of antioxidants.
Antioxidants are additives that delay the onset of oxidative changes in food. Thus, they contribute to food preservation, prevent flavor changes, and slow down rancidity and discoloration processes. For example, various antioxidants such as citric acid and propyl gallate are used to preserve stored vegetable oils.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also additives determination - antioxidant analysis services.
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