A process for the preparation of antioxidants from Annona squamosa peel

The present invention relates to a process for the isolation of antioxidant fraction from grape seeds. Lipid peroxidation is one of the major reasons for deterioration of food products during the processing and storage. The addition of antioxidants is a method of increasing the shelf life, especially of lipids and lipid containing foods. Synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytolune.