SCIENTIFIC BASIS OF ANTIOXIDANTS APPLICATION IN AGRICULTURE AND OTHER SPHERA  OF BIOLOGY

The article is considered a review of experimental data on the universal functional role of antioxidants in biosystems cells under stressful conditions of existence, as well as the practical application of synthetic and natural antioxidants in crop production, livestock, processing and food industries, pharmacology and medicine, etc. Particular attention is paid to own research on screening and scientific substantiation of the use of compounds with antioxidant effect, including their liposomal forms, in plant growing, livestock and and poultry farming. The diversified use of the natural universal antioxidant dihydroquercetin in various fields of modern bioeconomics is described.

Download Full-text

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

Sustainability ◽

10.3390/su14020849 ◽

2022 ◽

Vol 14 (2) ◽

pp. 849

Author(s):

Angela Fadda ◽

Daniele Sanna ◽

El Hassan Sakar ◽

Said Gharby ◽

Maurizio Mulas ◽

...

Keyword(s):

Food Processing ◽

Edible Oils ◽

Natural Antioxidants ◽

Antioxidant Compounds ◽

Food Industries ◽

Plant Parts ◽

Sustainable Technologies ◽

Vegetable Wastes ◽

Natural Foods

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

Download Full-text

The role of antioxidants and their use in animal breeding and poultry farming (review)

Agricultural science Euro-North-East ◽

10.30766/2072-9081.2019.20.2.103-117 ◽

2019 ◽

Vol 20 (2) ◽

pp. 103-117 ◽

Cited By ~ 1

Author(s):

P. S. Ostapchuk ◽

D. V. Zubochenko ◽

T. A. Kuevda

Keyword(s):

Natural Antioxidants ◽

Vital Role ◽

Feed Additives ◽

Farm Animals ◽

Synthetic Antioxidants ◽

Free Electrons ◽

Degree Of Oxidation ◽

Livestock Products ◽

Poultry Farming

The article reviews the role of antioxidants and their use as additives in feed for various types of farm animals and poultry. Incoming antioxidants activate protection. This protection is based on preventing the leakage of free electrons in mitochondria by cleaning intermediate radicals with vitamins, glutathiones, uric acid, bilirubin, ubiquinone, etc. Damaged molecules are restored and removed and the synthesis of new molecules is activated. Feed additives of natural origin are characterized by a high content of antioxidants. The use of these additives can improve the efficiency of animal and poultry farming. Facts about the presence of natural antioxidants in plants are outlined in the review. Phenolic compounds and flavonoids forming the basis of natural antioxidants play a vital role in preventing diseases associated with both oxidative stress, which produces free radicals, and as inhibitors of pathogenic microflora. Organoleptic changes affecting the period of storing occur during the oxidation of livestock products during storage. The presence of antioxidants limits the degree of oxidation of livestock products. Synthetic antioxidants are forbidden in many countries although they are effective in inhibiting oxidation in food. A natural alternative to traditional synthetic antioxidants for the purpose of using them as preservatives for livestock products is becoming more preferable, since until now the harm for the consumer from the action of natural antioxidants in comparison with synthetic ones has not been proved: natural antioxidants effectively slow down lipid oxidation.

Download Full-text