During convective heating of oils, lipid oxidation is the main degradation process. This process includes a wide variety of complex reactions induced by oxygen in the presence of heat. The results of lipid oxidation during edible oil heat treatment are mainly the deterioration of sensory properties like undesirable flavors, a huge loss in nutritive value of the fried product, and the production of chemical compounds with harmful effects on human health. Synthetic antioxidants are widely used to inhibit oxidative deterioration in vegetable oils, but their application has been questioned due to their toxicity and carcinogenicity. In the last few years, great efforts have been made to improve the oxidative stability of vegetable oils by replacing synthetic additives with natural antioxidants.

The identification of new sources of natural bioactive compounds with antioxidant potential represents a great challenge for the food industry. Several studies have exposed the potential of vegetable waste as a source of natural bioactive compounds with antioxidant activity due to their high phenolic content. Obviously, utilization of such wastes represents added value from the economical point of view in addition to a decline in environmental pollutants.

This Special Issue aims to focus on natural antioxidants as safe food additives over their synthetic counterparts. We aim to explore the most efficient extraction methods of these compounds that act as potent antioxidants, and to shed a light on novel nutraceuticals and functional foods that are rich in natural antioxidants. Original research and review articles are welcome.

Potential topics include but are not limited to the following:

• Natural antioxidants in food: chemistry, extractability determination, and mode of action
• The role of natural antioxidants in preservation of food
• Food industry waste as a promising source of natural antioxidants
• By-products of the food industry as a source of potent natural antioxidants
• Natural antioxidants to reduce the harm of mycotoxins in food