The use of natural antioxidants in ready-to-serve food

Karpińska, M.; Borowski, J; Danowska-Oziewicz, Marzena

doi:10.1016/s0308-8146(00)00171-0

Cited by 130 publications

(79 citation statements)

References 8 publications

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“…The increase in peroxide values and then a drop over time (Figure 3) observed in this study had also been reported [8,9]. A decrease of peroxide value confirms that peroxides were unstable components and were broken-down to produce aldehydes such as malondialdehyde and hexanals [18].…”

Section: Discussionsupporting

confidence: 87%

“…Lipid oxidation results in products such as aldehydes, hydroxides, hydrocarbons, which contribute to off flavours, bad taste, change in texture and the nutritive value of the food, which may be toxic [5,6,7,8]. To stabilise the lipid containing food product, antioxidants are often used to reduce fat oxidation [9]. Antioxidants work by scavenging the active forms of oxygen involved in the initiation step of oxidation, or can break the oxidative chain reaction by reacting with the fatty acid peroxy radicals to form stable antioxidant radicals, which are insufficiently reactive to continue the chain reaction.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

Nandutu¹,

Howell²

2009

African Journal of Food, Agriculture, Nutrition and Development

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Sweet potato based infant food was developed according to micro-diet database program, 2000, Down lee Systems Limited. Two sweet potato based recipes were formulated and their nutritional properties and digestibility measured using standard analytical methods. The viscosity or consistency of a baby food was critical and was determined by measuring the rheology of the product. The oscillation technique was used to determine the elastic energy stored (G') and the energy dissipated due to viscosity (G''). The effects of antioxidants on lipid oxidation of the developed products on storage were also investigated. The recipes were compared with two commercial infant food products; Heinz baby food and cerelac®. The mean ± SD for moisture, total carbohydrate, protein, crude fat, and ash per 100 g dry weight were 8 ± 0.4, 66 ± 0.2, 20.4 ± 0.1, 2.0 ± 0.1, 3.2 ± 0.8 g, respectively for recipe A, and 8.4 ± 0.6, 58 ± 1.4, 28 ± 0.4, and 3.4 ± 0.5, 2.0 ± 0.0 g, respectively for recipe B. The in vitro digestibility for recipes A, B and commercial food (cerelac®) were 69.5 ± 0.2, 67.4 ± 0.1 and 64.9 ± 1.9% respectively. The G' values of the formulated products A, B, Heinz baby food and cerelac® on heating and cooling were 564, 492, 346, 21 Pa. The rheological characteristics of the two formulations were comparable to a commercial Heinz baby food obtained from local super market. The G' and G'' values of commercial infant food product cerelac® were very low compared with the formulated product. The results indicated that nutritional characteristics of sweet potato based products were comparable to the commercial baby food, cerelac® used in Uganda. The formulated food was within the accepted consistency (< 500 Pa) after heating and cooling and hence may be a potential complementary food. The lipid oxidation for recipe A with fish was significantly reduced by using antioxidants (500 mg Vitamin C, 500 mg Vitamin E and 100 mg of Citric acid) whereas recipe B did not need any antioxidants.

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

Nandutu¹,

Howell²

2009

African Journal of Food, Agriculture, Nutrition and Development

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“…Lipid peroxidation is one of the major causes of deterioration in foods because it results in the formation of potentially toxic compounds (Karpinska, Borowski, & Danowska-Oziewiez, 2001). Synthetic antioxidants, such as tertiary butyl hydroquinone, butylated hydroxyanisole, and butylated hydroxytoluene, are the food additives widely used to protect against deterioration, although their use is increasingly restricted because of their toxicity and potential risk to health (Gordon, 1996).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Amensour

Sendra

Abrini

et al. 2010

CyTA - Journal of Food

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The total phenolic content, flavonoid content and antioxidant activity of methanol, ethanol, water and ethyl acetate extracts of the leaves and berries of myrtle (Myrtus communis) were measured. Total phenolic content was assessed by the Folin-Ciocalteau assay, total flavonoid content was assessed by a colorimetric method using rutin as standard flavonoid, whereas antioxidant activity was assessed by measuring the ability of the extracts to scavenge the 2,2 0 -azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS þ ) radical. The results pointed to the significant antioxidant activities of the methanol and water extracts, the overall strength being in the order of methanol 4 water 4 ethanol 4 ethyl acetate in both, leaf and berry extracts. In all cases, the extracts obtained from leaves showed higher antioxidant activity and higher total phenolic and flavonoid contents than the corresponding extracts obtained from berries. The phenolic content exhibited a strong association (r 2 ¼ 0.9452) with antioxidant activity.Keywords: Myrtus communis; antioxidant activity; phenolic compounds; flavonoid Se determino´el contenido de compuestos feno´licos totales y de flavonoides, ası´como la actividad antioxidante de diferentes extractos (metanol, etanol, acetil e´ter y agua) de hojas y frutos de myrtus (Myrtus communis). El contenido de compuestos feno´licos totales se determino´mediante el me´todo de Folin-Ciocalteau, el contenido de flavonoides mediante un me´todo colorime´trico usando como flavonoide esta´ndar la rutina, mientras que la actividad antioxidante se determino´midiendo la capacidad de los extractos para captar el radical ABTS þ . Los resultados mostraron una significante actividad antioxidante de los extractos metano´licos y acuosos, siendo la intensidad de dicha actividad antioxidante en el siguiente orden: metanol 4 agua 4 etanol 4 acetil e´ter, tanto en el caso de los extractos procedentes de hojas como de frutos. Para todos los extractos, los procedentes de las hojas de myrtus presentaron mayor actividad antioxidante y mayor contenido en polifenoles totales y en flavonoides que los correspondientes extractos de frutos. El contenido total de compuestos feno´licos totales presento´una alta correlacio´n (r 2 ¼ 0,9452) con la actividad antioxidante.

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“…However, the use of synthetic antioxidants in foods may be restricted or prohibited because high quantities of lipid compounds may be detrimental to human health. Therefore, many researchers have focused on obtaining antioxidants from natural sources and assessed the activity of these antioxidants against free radicals and evaluated their potential uses in foods (Karpińska et al, 2001;Scheuermann et al, 2002;Yanishlieva et al, 2006;Brewer, 2011;Shah et al, 2014;Shi et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and sensory analysis of murtilla (<em>Ugni molinae</em> Turcz.) fruit extracts in an oil model system

et al. 2017

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SUMMARY: An oil model system was used to analyze the antioxidant activity of Chilean fruit extracts and to determine their odor sensory effect. Hydroalcoholic extracts from wild and 14-4 genotype murtilla (Ugni molinae Turcz.) fruit were assessed by the Response Surface Methodology. The optimal conditions for producing high total phenolic-content extracts were 49.5% (v/v) RESUMEN:Actividad antioxidante y evaluación sensorial de extractos de frutos de murtilla (Ugni molinae Turcz.) en un sistema modelo aceitoso. Se analizó la actividad antioxidante de extractos de una fruta chilena en un sistema modelo aceitoso y se determinó el efecto sobre las características organolépticas. Se utilizaron extractos hidroalcohólicos de frutos de murtilla (Ugni molinae Turcz.) silvestre y del genotipo 14-4, y se aplicó la Metodología de Superficie de Respuesta. Las condiciones óptimas para obtener extractos con altos contenidos de fenoles totales fueron 49,5% (v/v) de etanol a 30 °C, lo que produjo 18,39 y 26,14 mg AGE g −1 materia seca, respectivamente. Los extractos optimizados se añadieron a un sistema modelo aceitoso y se evaluaron a través de una prueba de estabilidad en horno Schaal. Después de 96 horas, los extractos de frutos silvestre (150 mg·kg −1 aceite) y genotipo 14-4 (200 mg·kg -1 aceite) mostraron una capacidad antioxidante similar al TBHQ (200 mg·kg −1 aceite) en términos de índice de peróxido y respecto a las características organolépticas. Se concluye que los extractos de frutos de murtilla son una fuente natural de antioxidantes para la protección de los alimentos lipídicos, tales como el aceite de soja. Citation/Cómo citar este artículo: Augusto-Obara TR, Pirce F, Scheuermann E, Spoto MHF, Vieira TMFS. 2017. Antioxidant activity and sensory analysis of murtilla (Ugni molinae Turcz.) fruit extracts in an oil model system. Grasas Aceites 68, e183. http://dx

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The use of natural antioxidants in ready-to-serve food

Cited by 130 publications

References 8 publications

Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

Nutritional and rheological properties of swet potato based infant food and its preservation using antioxidants

Antioxidant activity and total phenolic compounds of myrtle extracts Actividad antioxidante y contenido de compuestos fenólicos totales en extractos de myrtus

Antioxidant activity and sensory analysis of murtilla (<em>Ugni molinae</em> Turcz.) fruit extracts in an oil model system

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