Theoretical study on phenolic antioxidants using food additives

Gil Jun Lee; Bok Jo Kim; Ji Hoon Han

doi:10.37181/jscs.2021.5.6.127

Theoretical study of phenolic antioxidants properties in reaction with oxygen-centered radicals

Journal of Molecular Structure THEOCHEM ◽

10.1016/j.theochem.2006.07.017 ◽

2006 ◽

Vol 774 (1-3) ◽

pp. 95-105 ◽

Cited By ~ 23

Author(s):

Katarina M. Nikolic

Keyword(s):

Theoretical Study ◽

Phenolic Antioxidants

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Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

Journal of Food Quality ◽

10.1155/2020/8885865 ◽

2020 ◽

Vol 2020 ◽

pp. 1-8

Author(s):

Amélia Delgado ◽

Said Al-Hamimi ◽

Mohamed Fawzy Ramadan ◽

Maryna De Wit ◽

Alessandra Durazzo ◽

...

Keyword(s):

Vitamin E ◽

Health Outcomes ◽

Vegetable Oils ◽

Nutritional Value ◽

Food Additives ◽

Side Chain ◽

Phenolic Antioxidants ◽

Health Promoting ◽

Sensorial Quality

This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.

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Biocatalytic production of flavors and fragrances

Pure and Applied Chemistry ◽

10.1351/pac200577010273 ◽

2005 ◽

Vol 77 (1) ◽

pp. 273-279 ◽

Cited By ~ 18

Author(s):

Maurice C. R. Franssen ◽

Laura Alessandrini ◽

Giancarlo Terraneo

Keyword(s):

Fatty Acids ◽

Controlled Release ◽

Food Additives ◽

Toxic Chemicals ◽

Phenolic Antioxidants ◽

Great Care ◽

Terpene Alcohols ◽

Branched Chain Fatty Acids ◽

Branched Chain ◽

Biocatalytic Production

The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required. Both constraints can be easily fulfilled when enzymes are used as catalyst during the production of these compounds. This paper summarizes the work that we have done regarding the preparation of branched-chain fatty acids (sheep flavors) using lipases, the production of glucosides (controlled-release flavors) using glucosidases, the formation of terpene alcohols and grapefruit flavor using enzymes from chicory, and the formation of phenolic antioxidants using lipases.

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Antimicrobial Activity of Non-Halogenated Phenolic Compounds

Journal of Food Protection ◽

10.4315/0362-028x-44.8.623 ◽

1981 ◽

Vol 44 (8) ◽

pp. 623-632 ◽

Cited By ~ 65

Author(s):

P. M. DAVIDSON ◽

A. L. BRANDEN

Keyword(s):

Antimicrobial Activity ◽

Phenolic Compounds ◽

Microbial Growth ◽

Food Additives ◽

Phenolic Antioxidants ◽

Phenol Derivatives ◽

Naturally Occurring ◽

Control Growth ◽

Second Category ◽

Antimicrobial Effectiveness

Phenol and its non-halogenated derivatives have been used for over 100 years as antiseptics to control growth of microorganisms. Their importance in controlling microbial growth in foods, however, has been recognized only recently. Phenolic compounds important in foods may be classed conveniently into three categories. First, there are those compounds currently approved for use in foods. This group includes methyl, propyl, and heptyl esters of p-hydroxybenzoic acid. Naturally occurring phenolic derivatives comprise the second category. Simple alkyl. hydroxy- and methoxy-phenol derivatives to complex polyphenols are included in this diverse group. The third type is food additives which are antimicrobials but are currently approved for other uses. The phenolic antioxidants are the only compounds in this category which have been tested thoroughly for their antimicrobial effectiveness. Each of these classes of phenolic compounds has widely varying inhibitory powers against certain bacteria, fungi and viruses. Their mode of action has been studied but has not been elucidated fully. A review of research on the spectrum of antimicrobial activity of these compounds as well as their proposed mechanism is presented.

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