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Natural tocopherols were one of the first liposoluble antioxidants isolated from plants. Due to its high concentration and habitual presence in vegetable oils and other plants with high concentration of lipids, Tocopherol is the most common antioxidant in nature.
Determining the shelf life of processed foods is one of the main problems faced by food companies when launching a product to market, or when modifying some of its ingredients.
Natural antioxidants are part of todays societys daily diet, either intrinsically in some foods that we consume, or added to foods in order to delay oxidative rancidity and lengthen the shelf- life of the product.