Antioxidants in Food

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Antioxidants in food
Practical applications
Edited by
Jan Pokorny
Nedyalka Yanishlieva
Michael Gordon

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Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB1 6AH, England
www.woodhead-publishing.com
Published in North and South America by CRC Press LLC, 2000 Corporate Blvd, NW
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First published 2001, Woodhead Publishing Ltd and CRC Press LLC
(c) 2001, Woodhead Publishing Ltd
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Contents
List of contributors
xi
1
Introduction
1
Professor Jan Pokorny, Prague Institute of Chemical Technology
Part 1 Antioxidants and food stability
2
The development of oxidative rancidity in foods
7
Dr Michael H. Gordon, The University of Reading
2.1
Introduction
7
2.2
Types and effects of rancidity
9
2.3
Mechanism of autoxidation
10
2.4
Photo-oxidation
15
2.5
Ketonic rancidity
16
2.6
Metal-catalysed lipid oxidation
16
2.7
Antioxidant effects
17
2.8
Other relevant reactions
17
2.9
Mechanism of lipoxygenase-catalysed oxidation
18
2.10
Future trends
20
2.11
Sources of further information and advice
20
2.12
References
20
3
Inhibiting oxidation
22
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy
of Sciences, Sofia
3.1
Critical points of oxidation
22

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vi
Contents
3.2
Inhibiting oxidation
29
3.3
Types of inhibitors
32
3.4
Types of antioxidants
42
3.5
Key influences on antioxidant activity
51
3.6
Future trends
55
3.7
Sources of further information and advice
56
3.8
References
57
4
Measuring antioxidant activity
71
Dr Michael H. Gordon, The University of Reading
4.1
Introduction
71
4.2
Radical-scavenging methods
72
4.3
Methods for measuring the current state of an
oil or food sample
73
4.4
Methods to monitor changes in oxidation
80
4.5
Predictive methods
81
4.6
Applications to particular foods
82
4.7
Future trends
83
4.8
Sources of further information and advice
83
4.9
References
84
Part 2 Antioxidants and health
5
Cardiovacular disease and nutritional phenolics
87
Dr F. Virgili and Dr C. Scaccini, National Institute for Food
and Nutrition Research, Rome, and Professor L. Packer and
Dr G. Rimbach, University of California, Berkeley
5.1
Introduction
87
5.2
LDL oxidation and atherogenesis
88
5.3
Polyphenols and cell response
89
5.4
Polyphenols and activated NF-kB
90
5.5
Other aspects of polyphenols as modulators of
signal transduction
91
5.6
Indirect evidence for polyphenol activity in
atherogenesis
94
5.7
Conclusions and future trends
95
5.8
List of abbreviations
96
5.9
References
96
6
Antioxidants and antitumour properties
100
Professor I. T. Johnson, Institute of Food Research, Norwich
6.1
Introduction
100
6.2
The nature of tumour growth
102
6.3
Models of carcinogenesis
105

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Contents
vii
6.4
Diet and gene interactions
105
6.5
Mechanisms of action: nutrients
107
6.6
Mechanisms of action: phytochemicals
113
6.7
Conclusion: the role of functional foods
117
6.8
Future trends
118
6.9
Sources of further information and advice
118
6.10
References
119
7
Predicting the bioavailability of antioxidants in food:
the case of carotenoids
124
Professor Susan Southon and Dr Richard Faulks, Institute
of Food Research, Norwich
7.1
Introduction
124
7.2
Metabolism
126
7.3
Systems for predicting carotenoid absorption
130
7.4
Maximising the bioavailability of carotenoids
136
7.5
Future trends
139
7.6
Sources of further information and advice
139
7.7
References
140
Part 3 Natural antioxidants
8
Introducing natural antioxidants
147
Dr Honglian Shi, Cornell University Medical College, and
Dr Noriko Noguchi and Professor Etsuo Niki,
The University of Tokyo
8.1
Introduction
147
8.2
Categorising natural antioxidants
148
8.3
Potency of natural antioxidants
149
8.4
Future trends
155
8.5
Sources of further information
155
8.6
References
155
9
Sources of natural antioxidants: oilseeds, nuts, cereals,
legumes, animal products and microbial sources
159
Professor Clifford Hall III, North Dakota State University
9.1
Introduction
159
9.2
Characteristics of natural antioxidants
160
9.3
Antioxidants from legumes, nuts and oilseeds
167
9.4
Antioxidants from cereals
180
9.5
Antioxidants from animal products
189
9.6
Antioxidants from microbial sources
190
9.7
Antioxidants as preserving agents
195

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viii
Contents
9.8
Concluding remarks - future trends and sources of
further information
197
9.9
References
198
10
Sources of natural antioxidants: vegetables, fruits, herbs, spices
and teas
210
Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy
of Sciences, Sofia, and Professor I. M. Heinonen, University
of Helsinki
10.1
Introduction
210
10.2
Antioxidants from vegetables
210
10.3
Antioxidants from fruits and berries
215
10.4
Antioxidants from herbs, spices and teas
224
10.5
Future trends
247
10.6
Sources of further information and advice
248
10.7
References
249
Part 4 Practical applications
11
The regulation of antioxidants in food
267
Professor Kamila Mikova, Prague Institute of Chemical
Technology
11.1
Introduction
267
11.2
Toxicological aspects
268
11.3
The Codex Alimentarius
270
11.4
The regulation of antioxidants in the European
Union (EU)
271
11.5
The regulation of antioxidants in the United States
276
11.6
The regulation of antioxidants in Australia
277
11.7
The regulation of antioxidants in Japan
280
11.8
Future trends
282
11.9
Sources of further information and advice
283
11.10
References
283
12
The use of natural antioxidants in food products of
animal origin
285
Professor Susan L. Cuppett, University of Nebraska-Lincoln
12.1
Introduction
285
12.2
Control of lipid oxidation in meat products
286
12.3
Dairy products
297
12.4
Eggs and egg products
302
12.5
Cholesterol
303

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Contents
ix
12.6
Summary and future trends
304
12.7
Sources of further information
305
12.8
References
305
13
Preparation of natural antioxidants
311
Professor Jan Pokorny, Prague Institute of Chemical
Technology, and Professor Jozef Korczak, University of
Agriculture, Poznan
13.1
Introduction
311
13.2
Direct application of active food ingredients
312
13.3
Preparation of antioxidants by extraction of food
ingredients
313
13.4
Commercial production of tocopherols from
natural sources
321
13.5
Preparation and application of amino acids as
antioxidants
322
13.6
Preparation and application of phospholipids as
antioxidants
323
13.7
Organic polyvalent carboxylic acids as food
antioxidants
324
13.8
Chelating agents as substances improving the
stability of lipids against oxidation
325
13.9
Future trends
326
13.10
References
327
14
Natural antioxidant functionality during food processing
331
Professor Jan Pokorny, Prague Institute of Chemical
Technology, and Professor Stefan Schmidt, Slovak Technical
University, Bratislava
14.1
Introduction
331
14.2
Types of changes in antioxidants during food
processing and storage
331
14.3
Changes under heating when water is the heat
transfer medium
333
14.4
Changes in functionality of antioxidants during
processes when hot air is the medium of heat transfer
337
14.5
Processes where the energy is transferred as waves
340
14.6
Changes during processes where oil is the heat
transfer medium
341
14.7
Changes during processes not requiring heat
application
345
14.8
Future trends
350
14.9
References
351

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x
Contents
15
The use of natural antioxidants in food products of
plant origin
355
Professor Jan Pokorny and Dr Ludmila Trojakova, Prague
Institute of Chemical Technology, and Dr Maria Takacsova,
Slovak Technical University, Bratislava
15.1
Introduction
355
15.2
Application of antioxidants in edible oils
356
15.3
Application of emulsified fat products
359
15.4
Stabilisation of frying oils and fried foods
361
15.5
Application in products from nuts and oilseeds
363
15.6
Application in cereal products
364
15.7
Application in fruits and vegetables
366
15.8
Application in flavouring agents, spices and
essential oils
366
15.9
Application in eco (bio) agrotechnology products
367
15.10
Future trends
367
15.11
References
368
Index
373

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