We have developed a new industrial process for obtaining natural antioxidants from spices and other vegetables by primarily adapting mechanical and physical treatments. Rosemary, sage, paprika, nutmeg and cocoa shells have been submitted to a mechanical treatment (micronization), and the finely powdered material was extracted with an edible vegetable oil, i.e., groundnut. The antioxidant dissolved in the lipid phase was collected by two‐stage falling film molecular distillation to separate the lipid phase to be recycled) from the active, low molecular weight fraction. Antioxidant activity was measured for fats, oils and fat‐containing foods by oxygen absorption, head‐space analysis (i.e., pentane) extent of secondary degradation products and organoleptic evaluations. Results obtained indicate that molecular distillates from spices, i.e., rosemary derivatives, effectively protect foods against oxidative rancidity.
The structure of ajoene, a molecule extracted from garlic, has been studied by 1H-NMR and its interaction with model membranes by 1H-, 2H-, 31-P-NMR and ESR experiments. This study clearly shows that the ajoene molecule is located deep in the layer and is close to the interlayer medium. Moreover while NMR experiments show that the membrane structure is only slightly affected by the presence of ajoene, ESR experiments reveal significant modifications in phospholipid dynamics. This interaction, observed before with the phenothiazine derivative, promazine, results in an increase of the membrane fluidity in its hydrophobic part and could be related to clinical properties of ajoene.
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