Widely used as an antioxidant in animal feed, particularly in poultry and fish diets, to prevent oxidation of fats and fat-soluble vitamins, thereby preserving nutritional value and extending shelf life. Commonly added to fishmeal to maintain quality during storage and transportation by inhibiting rancidity. Also applied in the rubber industry to protect against oxidative degradation and improve durability. Used in some countries as a preservative in certain crops like bananas and citrus fruits to delay ripening and reduce spoilage during shipping. Its ability to scavenge free radicals makes it effective in stabilizing products exposed to heat and light.