BigPatents India

The present invention relates to a process for preparation of antioxidants from Annona squamosa seeds. Animal and vegetable fats and oils (together with food, cosmetic and health-care products containing them) are prone to oxidative rancidity on storage. Such oxidative deterioration is accelerated on cooking and leads to objectionable stale, rancid or “warmed-over” flavour development. The oxidative process once initiated, proceeds at an exponential rate, proportional to the level of oxidative by-products present. The same processes can also occur with natural food and cosmetic colourants such as the carotenoid pigments, leading to objectionable aroma and flavour and loss of colour intensity. As flavour, odour and colour are the principal factors by which food quality is judged, antioxidants suitable for incorporation into food products are valued for their capacity to reduce the destructive oxidative process to provide a longer shelf life.