The invention relates to methods and compositions for the inhibition of
lipid oxidation in food products susceptible to lipid oxidation. The
invention provides natural lipophilic antioxidant compositions extracted
from fruit used for use in a variety of products to inhibit lipid
oxidation. Also, disclosed herein are methods using the natural
lipophilic antioxidants extracted from fruit to reduce food spoilage and
extend shelf life in food products susceptible to lipid oxidation.
