Natural antioxidants play a crucial role in food preservation by preventing or delaying oxidation, a process that can lead to spoilage, discoloration, and loss of nutrients. They neutralize harmful free radicals, which are highly reactive molecules that can damage cell structures.

Common natural antioxidants include vitamin C, vitamin E, carotenoids, flavonoids, and phenolic compounds. By incorporating these antioxidants into food products, their shelf life can be significantly extended, ensuring better quality and safety.

Dear Faith Mucherwa

Here is a list of a few journals which has published studies on the fortification of biscuits with Moringa olifera and there biochemical importance. I hope this might help you:

1. Journal: Journal of Scientific Research and Reports

http://geographical.go2journals.com/id/eprint/2109/

2.  Journal of Agricultural Research

Article EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) ON SOME PHY...

3. MDPI ANtioxidants

https://www.mdpi.com/2076-3921/12/12/2069

4. Bulletin of the National Research Centre

Article Effect of partial substitution of wheat flour with Moringa o...

5. Journal of Sustainable Agricultural Sciences

https://journals.ekb.eg/article_258187.html

6. Current Research in Nutrition and Food Science

https://dx.doi.org/10.12944/CRNFSJ.12.2.16

7. Brazilian Journal of Food Technology

https://www.scielo.br/j/bjft/a/B68NrSMK4MPVgYYPfzPZMfn/