Antioxidants are added to food to protect against deterioration caused by oxidation, such as fat rancidity and colour changes. There are several antioxidants depending on the type of foods which need to be protected.  Some of them act on foods rich in water, others act on foods rich in lipids.

The most frequently used ones are ascorbic acid and tocopherols, known to the general public by their nutriment name, vitamins C and E, which, in addition to their antioxidant effect on the body, also protect foodstuffs from oxidation. Antioxidants are also used to protect lipids (omega-3).
Who hasn’t used lemon juice to protect fruit salad from oxidation? Without knowing it, we use the antioxidant properties of the ascorbic and citric acids they contain.