Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.
Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems. Studies reveal that synthetic antioxidants may trigger diseases in human when consumed over a certain concentration. The toxicological effects of synthetic food antioxidants have been the focus of controversy in recent years. There is scope to use natural antioxidants, present in many components of food and plant sources, as a preservative. In this review different synthetic and natural antioxidants present in various foods, reactions with food and the biological system, extraction techniques and their pitfalls as well as legal implication are discussed.
The sustainable production of acid lime is possible with combined use of irrigation water with fertilizer through micro-irrigation. The integrated use of drip irrigation with fertigation on yield, quality and economy of 14 year-old acid lime (Citrus aurantifolia Swingle) cv. Sai-Sharbati was studied during 2011–16 at Mahatma Phule Krishi Vidyapeeth, AICRP on Fruits, Rahuri (M.S.). The study was undertaken on the black soil with the base recommended dose of fertilizers (RDF) as 600:200:600 (N:P2O5:K2O). The experiment was in Factorial Randomised Block Design with nine treatments, comprising three irrigation schedules, viz.70% evaporation replenishment (ER) (I1), 80% ER (I2), and 90% of ER (I3), and three fertigation levels, viz. fertigation with 60 % RDF (recommended dose of fertilizers) (F1), 70% RDF (F2) and 80% RDF (F3) based NPK doses replicated six times. The highest canopy and fruit yield of acid lime was observed with the irrigation schedule at 90% ER with 80% RDF fertigation followed by 70% RDF fertigation. The highest yield efficiency (5.05 kg/m3) was also with irrigation schedule at 80% and 60% RDF fertigation. However the highest partial factor productivity of nutrients (66.12 kg fruit/kg NPK) and higher B/C ratio (1.95) was obtained with irrigation at 90% ER and with 60% RDF fertigation and by 90% ER with 80% RDF respectively. The quality production of acid lime fruits was obtained with irrigation schedule at 90% ER with 80% RDF fertigation.
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