The International Food Codex Commission defines antioxidants as substances used in foodstuffs to prevent deterioration resulting from oxidation reactions such as oil rancidity and color changes, and to extend the shelf life of products. Many foodstuffs start to deteriorate over a period of time due to oxygen in the air. The oxidative rash reaction is influenced by the oxygen in the air as well as the degree of unsaturation of heat, moisture, light, food-containing metals, some pigments, enzymes and fats. This leads to color, flavor and image deterioration in foods.

Food processing is applied to food processing, packaging and cooling processes are trying to delay the formation of this bitterness. Here, antioxidants are added from the beginning as the food is prepared and the pain reaction is prevented. Or delayed.

Propyl gallate is an antioxidant additive used in fatty food products. It is especially used to prevent pain. Propyl gallate, which is free to use in our country, is also widely used in cosmetic products.

Morphological changes were detected in the spleen of the mice. It has also been shown to inhibit the formation of red blood cells in humans. It is thought to cause asthma, eczema, allergies, stomach disorders, intestinal disorders, insomnia and infertility, and even kidney and liver cancer.

Propyl gallate is produced by synthesizing propanol and gallic acid produced from plant tannins. The maximum acceptable amount according to legal regulations and relevant standards is 1,4 mg / kg body weight.

Determination of propyl gallate used in fats and oils in authorized laboratories is carried out. In these studies, standards and analysis methods published in our country and in foreign countries are complied with. A few standards to consider are:

• TS 8387 Propyl gallate - used in food, pharmaceutical and cosmetic industries
• TS 7862 Feed additives - Antioxidants - Determination of propyl gallate (pg)