Naturalne przedłużanie trwałości produktów spożywczych

2019 ◽  
Vol 20 (3) ◽  
Author(s):  
Marlena Dudek-Makuch ◽  
Kinga Knoska ◽  
Justyna Chanaj-Kaczmarek
Keyword(s):  
Adverse Effect ◽  
Food Industry ◽  
Heart Diseases ◽  
Antioxidant Properties ◽  
Chemical Compounds ◽  
Natural Antioxidants ◽  
Epidemiological Studies ◽  
The Body ◽  
Synthetic Antioxidants ◽  
Natural Polyphenols

In recent years, natural antioxidants are often investigate because of synthetic antioxidants have an adverse effect on human health. Scientific research in the food industry focused on the search for natural antioxidants that would be similarly effective to synthetic antioxidants. For this purpose, commonly known and used natural compounds (e.g. carotenoids), spices and herbs particularly rich in chemical compounds with strong antioxidant properties (e.g. rosemary, thyme, sage, oregano, garlic, cloves) as well as green tea extracts, fruit extracts (e.g. plums, apricots, cranberries) are used. The addition of natural polyphenols not only prolongs the durability of food products, but also protects the body against oxidative damage. Epidemiological studies show a correlation between the consumption of polyphenol-rich products and a reduction in the risk of developing civilization diseases, including heart diseases.

scholarly journals PROPRIEDADES ANTIOXIDANTES DE COMPOSTOS FENÓLICOS

2004 ◽  
Vol 5 (1) ◽  
Author(s):  
Cláudia Helena DEGÁSPARI ◽  
Nina WASZCZYNSKYJ
Keyword(s):  
Phenolic Compounds ◽  
Shelf Life ◽  
Heart Diseases ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Food Products ◽  
Synthetic Antioxidants ◽  
Daily Diet

Os organismos vivos estão constantemente sujeitos à ação oxidativa do oxigênio, sendo que diversos estudos têm demonstrado que o consumo de substâncias antioxidantes na dieta diária, pode produzir uma ação protetora efetiva contra estes processos oxidativos que ocorrem no organismo. Foi descoberto que uma série de doenças entre as quais câncer, aterosclerose, diabetes, artrite, malária, AIDS, doenças do coração, podem estar ligadas aos danos causados por formas de oxigênio extremamente reativas denominadas de “substâncias reativas oxigenadas” ou ROS. Estas substâncias também estão ligadas com processos responsáveis pelo envelhecimento do corpo. Os produtos alimentícios também se mostram suceptíveis a estes processos oxidativos, resultando em substâncias finais prejudiciais ou com características sensoriais indesejáveis, reduzindo com isso o prazo de validade dos produtos. A partir do início dos anos 80, o interesse em encontrar antioxidantes naturais para o emprego em produtos alimentícios ou para uso farmacêutico, tem aumentado consideravelmente, com o intuito de substituir antioxidantes sintéticos, os quais têm sido restringidos devido ao seu potencial de toxicidade. O presente trabalho procurou realizar uma revisão bibliográfica sobre os principais pontos que abrangem as propriedades antioxidantes de compostos fenólicos, entre eles os flavonóides. ANTIOXIDANTS PROPERTIES OF PHENOLIC COMPOUNDS Abstract The alive organisms are constantly subjects to the oxygen oxidative action, and several studies have been demonstrating that the consumption of antioxidant substances in the daily diet, it can produce an effective protecting action against these oxidatives processes that happen in the organism. It was discovered that a series of diseases among the ones which cancer, aterosclerose, diabetes, arthritis, malaria, AIDS, heart diseases, can be linked to the damages caused by oxygen extremely reactive forms denominated by “reactivate oxygenated substances” or ROS. These substances are also responsible for processes of aging. The food products are also sensible to these oxidatives processes, resulting in harmful final substances or with undesirable sensorial characteristics, and reducing the products shelf-life. After the 80 years, the interest by finding natural antioxidants for the employment in food products or for pharmaceutical use, it has been increasing considerably, trying to substitute the synthetic antioxidants, which have been restricted due to its toxicicological potential. The present work tried to accomplish a review of the main points that envolve the antioxidant properties of phenolics compouds, among them the flavonols.

scholarly journals Beneficial Role of Carica papaya Extracts and Phytochemicals on Oxidative Stress and Related Diseases: A Mini Review

Biology ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 287
Author(s):  
Yew Rong Kong ◽  
Yong Xin Jong ◽  
Manisha Balakrishnan ◽  
Zhui Ken Bok ◽  
Janice Kwan Kah Weng ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Signaling Pathways ◽  
Chronic Diseases ◽  
Carica Papaya ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
The Body ◽  
Health Conditions ◽  
Chemical Components ◽  
Impaired Wound Healing

Oxidative stress is a result of disruption in the balance between antioxidants and pro-oxidants in which subsequently impacting on redox signaling, causing cell and tissue damages. It leads to a range of medical conditions including inflammation, skin aging, impaired wound healing, chronic diseases and cancers but these conditions can be managed properly with the aid of antioxidants. This review features various studies to provide an overview on how Carica papaya help counteract oxidative stress via various mechanisms of action closely related to its antioxidant properties and eventually improving the management of various oxidative stress-related health conditions. Carica papaya is a topical plant species discovered to contain high amounts of natural antioxidants that can usually be found in their leaves, fruits and seeds. It contains various chemical compounds demonstrate significant antioxidant properties including caffeic acid, myricetin, rutin, quercetin, α-tocopherol, papain, benzyl isothiocyanate (BiTC), and kaempferol. Therefore, it can counteract pro-oxidants via a number of signaling pathways that either promote the expression of antioxidant enzymes or reduce ROS production. These signaling pathways activate the antioxidant defense mechanisms that protect the body against both intrinsic and extrinsic oxidative stress. To conclude, Carica papaya can be incorporated into medications or supplements to help manage the health conditions driven by oxidative stress and further studies are needed to investigate the potential of its chemical components to manage various chronic diseases.

scholarly journals Bioactive compounds and antioxidant properties of dried apricot

2013 ◽  
pp. 193-205 ◽  
Author(s):  
Jasna Canadanovic-Brunet ◽  
Jelena Vulic ◽  
Gordana Cetkovic ◽  
Sonja Djilas ◽  
Vesna Tumbas-Saponjac
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Natural Antioxidants ◽  
Carotenoid Content ◽  
Power Method ◽  
Food Ingredient ◽  
Free Radical Scavenging Activities

Dried apricot was extracted using two different solvents: 80% ethanol and hexane. The contents of total phenolics, flavonoids and anthocyanins were determined in ethanol apricot extract (EAE), while the carotenoid content was determined in hexane apricot extracts (HAE) by spectrophotometric method. The detected amounts of bioactive compounds in dried apricot were: phenolics 498.13 ? 12.04 mg GAE/100g DA, flavonoids 218.45 ? 14.14 mg R/100g DA and anthocyanins 3.08 ? 0.40 mg CGE/100g DA. In dried apricot the ?-carotene was present in the amount of 0.56 ? 0.03 mg/100g DA. Some individual phenolic compounds in EAE were determined by HPLC analysis and the most dominant compound was gallic acid (35.02 ? 1.65 mg/100g DA). Free radical scavenging activities of EAE and HAE were tested spectrophotometrically using stable DPPH radicals and reducing power method. The EC50 value for EAE was 2.05 ? 0.06 mg/ml and for HAE was 6.28 ? 0.01 mg/ml. The RP0.5 values determined by reducing power method were 6.11 ? 0.01 mg/ml for EAE and 62.04 ? 0.03 mg/ml for HAE. The results indicate that dried apricot can be a valuable source of natural antioxidants and can be used as a functional food ingredient in the food industry.

scholarly journals Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4132 ◽  
Author(s):  
Sofia C. Lourenço ◽  
Margarida Moldão-Martins ◽  
Vítor D. Alves
Keyword(s):  
Food Industry ◽  
Fruits And Vegetables ◽  
Current Knowledge ◽  
Natural Antioxidants ◽  
Food Products ◽  
Extraction Methods ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Industry Applications ◽  
By Products

In recent years, great interest has been focused on using natural antioxidants in food products, due to studies indicating possible adverse effects that may be related to the consumption of synthetic antioxidants. A variety of plant materials are known to be natural sources of antioxidants, such as herbs, spices, seeds, fruits and vegetables. The interest in these natural components is not only due to their biological value, but also to their economic impact, as most of them may be extracted from food by-products and under-exploited plant species. This article provides an overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes. In addition, recent studies on their applications in the food industry are also addressed; namely, as preservatives in different food products and in active films for packaging purposes and edible coatings.

scholarly journals Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 815 ◽  
Author(s):  
Paulo E. S. Munekata ◽  
Beatriz Gullón ◽  
Mirian Pateiro ◽  
Igor Tomasevic ◽  
Ruben Domínguez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oxidative Reactions ◽  
Health Related ◽  
Processing And Storage ◽  
And Storage

The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.

scholarly journals IDENTIFICATION OF SECONDARY METABOLIC AND TEST OF ACTIVITY ETHYL ACETATE FRACTION OF BANGUN¬- BANGUN (Coleus amboinicus Lour.) LEAVES AS ANTIOXIDANT

2020 ◽  
Vol 7 (1) ◽  
pp. 117-122
Author(s):  
Kasta Gurning
Keyword(s):  
Antioxidant Activity ◽  
Secondary Metabolites ◽  
Ethyl Acetate ◽  
Oxidation Process ◽  
Natural Antioxidants ◽  
Ethyl Acetate Fraction ◽  
The Body ◽  
Synthetic Antioxidants ◽  
Dpph Method ◽  
Coleus Amboinicus

Antioxidants have an important role in delaying the oxidation process and preventing the occurrence of degenerative diseases in the body. Antioxidants consist of synthetic and natural; the use of synthetic antioxidants in a relatively long period is hazardous so that the use of natural antioxidants is considered more potential and safe for the body. The process of extracting secondary metabolites from the leaves of bangun-bangun (Coleus amboinicus L.) is carried out by the maceration method with methanol, then partitioned in stages with n-hexane, chloroform, and ethyl acetate. This research intends to identify secondary metabolites and test antioxidant activity from the ethyl acetate fraction with the DPPH method. Phytochemical screening results of ethyl acetate fraction showed the different secondary metabolite groups such as alkaloids, phenolics & polyphenols, flavonoids, coumarin, and triterpenoids. Antioxidant activity (IC50) obtained is 64.97 with a healthy category, so that the potential to be used as a natural antioxidant.

scholarly journals Towards Greener Preservation of Edible Oils: A Mini-review

2019 ◽  
pp. 1-8
Author(s):  
Masimba Tapera
Keyword(s):  
Food Industry ◽  
Seed Oil ◽  
Edible Oils ◽  
Natural Antioxidants ◽  
Plant Origin ◽  
Synthetic Antioxidants ◽  
Human Diet ◽  
Plant Materials ◽  
Oxidative Deterioration ◽  
Life Enhancement

Edible oils like sunflower oil, rapeseed oil, soybean oil, cotton seed oil and olive oil are necessary components in human diet and are extensively utilized in the food trade. Safe storage of edible oils has perpetually been a haul within the food industry since the oils can easily endure oxidative deterioration. Studies specializing on polyphenols as a supply of natural antioxidants of plant origin to delay oxidative deterioration of food products have increased worldwide. Both natural and synthetic antioxidants are widely used in protecting oils against oxidative deterioration. Natural antioxidants are greener preservatives because they are known to be safer than their synthetic counterparts. Currently there is an increased interest in sources of natural antioxidants to enrich oils towards shelf life enhancement. This review highlights some research works in which natural antioxidants from plant materials have been used to preserve edible oils. Most of the natural compounds extracted from medicinal plants were found to be able to preserve edible oils against oxidative deterioration. The potential of most of the natural antioxidants from plant materials to preserve edible oils was found to be comparable to that of synthetic antioxidants in all the reviewed researches. Use of natural antioxidants from plant materials for preservation of edible oils is a promising approach that can be adopted by edible oil manufacturers.

Obtaining of the antioxidants by supercritical fluid extraction

2011 ◽  
Vol 65 (1) ◽  
pp. 79-86 ◽  
Author(s):  
Nada Babovic ◽  
Slobodan Petrovic
Keyword(s):  
Antioxidant Activity ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Food Industry ◽  
Natural Antioxidants ◽  
Butylated Hydroxytoluene ◽  
Great Effort ◽  
Synthetic Antioxidants ◽  
Fluid Extraction ◽  
Antioxidant Power

One of the important trends in the food industry today is demand for natural antioxidants from plant material. Synthetic antioxidants such as butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are now being replaced by the natural antioxidants because of theirs possible toxicity and as they may act as promoters of carcinogens. The natural antioxidants may show equivalent or higher antioxidant activity than the endogenous or the synthetic antioxidants. Thus, great effort is being devoted to the search for alternative and cheap sources of natural antioxidants, as well as to the development of efficient and selective extraction techniques. The supercritical fluid extraction (SFE) with carbon dioxide is considered to be the most suitable method for producing natural antioxidants for the use in food industry. The supercritical extract does not contain residual organic solvents as in conventional extraction processes, which makes these products suitable for use in food, cosmetic and pharmaceutical industry. The recovery of antioxidants from plant sources involves many problematic aspects: choice of an adequate source (in terms of availability, cost, difference in phenolic content with variety and season); selection of the optimal recovery procedure (in terms of yield, simplicity, industrial application, cost); chemical analysis of extracts (for optimization purposes a fast colorimetric method is more preferable than a chromatographic one); evaluation of the antioxidant power (preferably by the different assay methods). The paper presents information about different operational methods for SFE of bioactive compounds from natural sources. It also includes the various reports on the antioxidant activity of the supercritical extracts from Lamiaceae herbs, in comparison with the activity of the synthetic antioxidants and the extracts from Lamiaceae herbs obtained by the conventional methods.

scholarly journals Natural Polyphenols in Metabolic Syndrome: Protective Mechanisms and Clinical Applications

2021 ◽  
Vol 22 (11) ◽  
pp. 6110
Author(s):  
Shiyao Zhang ◽  
Mengyi Xu ◽  
Wenxiang Zhang ◽  
Chang Liu ◽  
Siyu Chen
Keyword(s):  
Metabolic Syndrome ◽  
Antioxidant Properties ◽  
Epidemiological Studies ◽  
Liver Fat ◽  
Protective Mechanisms ◽  
Fat Accumulation ◽  
Beneficial Effects ◽  
Natural Polyphenols ◽  
Anti Inflammatory ◽  
Polyphenol Intake

Metabolic syndrome (MetS) is a chronic disease, including abdominal obesity, dyslipidemia, hyperglycemia, and hypertension. It should be noted that the occurrence of MetS is closely related to oxidative stress-induced mitochondrial dysfunction, ectopic fat accumulation, and the impairment of the antioxidant system, which in turn further aggravates the intracellular oxidative imbalance and inflammatory response. As enriched anti-inflammatory and antioxidant components in plants, natural polyphenols exhibit beneficial effects, including improving liver fat accumulation and dyslipidemia, reducing blood pressure. Hence, they are expected to be useful in the prevention and management of MetS. At present, epidemiological studies indicate a negative correlation between polyphenol intake and MetS incidence. In this review, we summarized and discussed the most promising natural polyphenols (including flavonoid and non-flavonoid drugs) in the precaution and treatment of MetS, including their anti-inflammatory and antioxidant properties, as well as their regulatory functions involved in glycolipid homeostasis.

scholarly journals Antioxidant effect of Chondrus crispus and Lentinula edodes on different margarines

2021 ◽  
pp. 113-126
Author(s):  
Helen Sofia Carvache Meneses ◽  
Jessica Mura ◽  
Juan José Serra Bisbal ◽  
Irene Sarrion Sos ◽  
Carmen Fagoaga Garcia
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Food Industry ◽  
Lentinula Edodes ◽  
Unsaturated Fatty Acids ◽  
Chemical Compounds ◽  
Natural Antioxidants ◽  
Chondrus Crispus ◽  
Qualitative And Quantitative ◽  
Different Temperatures

Lipid oxidation is the reaction responsible for food degradation, to solve this problem the agri-food industry uses antioxidants, preservatives and chemical stabilizers. Currently there is an increasingly strong demand for healthier eating, because of this, the industry is increasingly interested in replacing chemical compounds with natural products of equal or greater effectiveness. This project studies oxidative stability in margarines of different composition, both qualitative and quantitative, when independently adding dehydrated material from a fungus (Lentinula edodes) and a seaweed (Chondrus crispus), which are characterized for having antioxidant activity. To achieve this, Rancimat equipment was used at different temperatures: 110 ºC, 120 ºC, 130 ºC and 140 ºC ± 1.6 ºC. comparing treated margarine samples with their respective controls. Results varied depending on the temperatures used, the composition of margarines and the natural antioxidants added. The results show that the margarine with a lower proportion in unsaturated fatty acids, and especially in polyunsaturated fatty acids, have greater oxidative stability and it increases to a greater degree when the fungus is added with respect to the addition of seaweed.

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