Processed food and food additives have recently become increasingly diversified. This is due to the fact that consumer demands are influenced by technological developments and new discoveries.

Many of the components contained in food products consist of reactions with oxygen in the air called autoxidation. This undesirable situation in the food sector causes more or less felt quality degradation in foodstuffs. Quality disorders do not only occur as smell, color and taste, but also as toxic compounds. If oxidation, which is more important in fat and fatty foods, cannot be prevented by physical and technological methods, then antioxidants are activated.

Antioxidants are compounds that prevent or delay food spoilage. It is used to prevent spoilage caused by oxidation reactions and to prolong the shelf life of food products, causing oil to discolor and bitter in foods. In other words, antioxidant additives prevent the damages caused by oxidation during the production, storage and transportation of vegetable and animal fat-containing foods.

Gallates are one of the chemical compounds that belong to the antioxidant group. Gallates have high antioxidant potential. Octyl gallate is the most used ester of gallic acid. High solubility in fats and oils. Among the gallate esters, octyl gallates are well soluble in oil. It is very effective as an antioxidant. Octyl gallate is added to milk powder and used to stabilize vitamin A in some foods. There is no negative information about gallates in terms of human health and food hygiene.

In the authorized laboratories, octyl gallate determination studies are carried out in the scope of chemical tests and the most high-performance liquid chromatography (HPLC) device is used in the analysis. This method provides reliable results in the separation of non-volatile or easily degradable chemical compounds at temperature.