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.

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.

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.

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 The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

2019 ◽  
Vol 57 (4) ◽  
pp. 439-447 ◽  
Author(s):  
Olaf K. Horbańczuk ◽  
Marcin A. Kurek ◽  
Atanas G. Atanasov ◽  
Mladen Brnčić ◽  
Suzana Rimac Brnčić
Keyword(s):  
Shelf Life ◽  
Bioactive Compounds ◽  
Nutritive Value ◽  
Meat Products ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Plant Materials ◽  
Potential Health ◽  
Beef Products ◽  
Quality And Shelf Life

Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like butylated hydroxyl anisole have been commonly used to prevent oxidation, which however may cause potential human health risks and increase toxicity of the product. However, natural antioxidant can be the alternative solution for this problem since plants and plant materials are rich in bioactive compounds (as natural antioxidants) with potential health beneficial effects. Moreover, the interest of consumers in using natural products is still increasing. There is an expectation of replacing synthetic antioxidants and preservatives by natural ones. Therefore, the aim of the present review is to provide information on the effect of natural antioxidants from vegetables and fruits like olives, pomegranate or grapes, and herbs and spices like rosemary, oregano, sage, black cumin or turmeric, rich in bioactive compounds on quality and shelf life of beef and beef products.

scholarly journals Potential application of oilseeds as sources of antioxidants for food lipids – a review

2011 ◽  
Vol 23 (No. 3) ◽  
pp. 93-102 ◽  
Author(s):  
Š. Schmidt ◽  
J. Pokorný
Keyword(s):  
Antioxidant Activity ◽  
Potential Application ◽  
Edible Oils ◽  
Food Additives ◽  
Natural Antioxidants ◽  
Synthetic Antioxidants ◽  
Oilseed Meal ◽  
Polar Organic Solvents ◽  
Oilseed Processing ◽  
Phenolic Substances

Oilseeds and other sources of edible oils contain both less polar antioxidants soluble in the oil phase, and more polar antioxidants, better soluble in the aqueous phase. Oilseeds which are consumed directly as such or after roasting may be added to foods in order to increase their stability against oxidation. The liposoluble antioxidants are extracted in crude oil during oilseed processing, and they are partially recovered in deodorisation sludges. More polar antioxidants remain in expeller cakes or extracted meal, which may be also used as food additives to increase the oxidative stability of foods. Oilseed meal extracted with hydrocarbons may be subsequently extracted with more polar organic solvents to obtain concentrates of phenolic substances, mainly phenolic acids, lignans or flavonoids. These are more active antioxidants, but also more expensive. Pure isolated antioxidants from oilseeds should be tested for their safety. In comparison with synthetic antioxidants, natural antioxidants from oilseeds have several advantages, but also disadvantages. The application should be considered from several aspects, such as antioxidant activity, safety, availability, effect on sensory value, and price.  

Effects of Minor Compounds of Edible Oils on Human Health

2020 ◽  
Vol 16 (8) ◽  
pp. 1196-1208
Author(s):  
Ramin Ghodsi ◽  
Rahmat Nosrati
Keyword(s):  
Human Health ◽  
Food Industry ◽  
Edible Oils ◽  
Food Groups ◽  
Bioactive Constituents ◽  
Beneficial Effects ◽  
Anti Cancer ◽  
Prevention And Treatment ◽  
Minor Compounds ◽  
Anti Inflammation

Background: Oils and fats are the densest sources of food energy among food groups. Vegetable oils are constituted predominantly of triglycerides. Due to the importance of edible oils in nutrition, food industry and human health, great attention has been paid to them in recent years. Some minor bioactive constituents in oils include phospholipids, tocols, sterols, carotenoid, chlorophyll, phenols, phylokynon and terpenes. Objective: The aim of the present study was to examine beneficial effects of minor compounds in edible oils on human health. Results: Minor compounds of edible oils that we use daily can produce remarkable results in the prevention and treatment of various diseases like diabetes, inflammation, hypertension, cancer, allergy and central nervous system disorders due to their antimicrobial, anti-cancer, anti-viral, anti-oxidative, anti-inflammation, anti-mutagenic, hypolipidemic, and hypoglycemic properties, among others. Conclusion: The results of this study showed that the presence of beneficial minor compounds in oils could have significant impact on the prevention and treatment of various diseases. Therefore, the type of consumed oil can play an important role in human health.

scholarly journals Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 110
Author(s):  
Katalin Szabo ◽  
Francisc Vasile Dulf ◽  
Bernadette-Emőke Teleky ◽  
Panagiota Eleni ◽  
Christos Boukouvalas ◽  
...  
Keyword(s):  
Fatty Acid ◽  
High Performance ◽  
Seed Oil ◽  
Edible Oils ◽  
Action Plan ◽  
Syringic Acid ◽  
Tomato Seed ◽  
Tomato Processing ◽  
Main Fatty Acid ◽  
Tomato Seed Oil

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.

scholarly journals Antioxidant Compounds from Microalgae: A Review

Marine Drugs ◽  
2021 ◽  
Vol 19 (10) ◽  
pp. 549
Author(s):  
Noémie Coulombier ◽  
Thierry Jauffrais ◽  
Nicolas Lebouvier
Keyword(s):  
Antioxidant Activity ◽  
Natural Products ◽  
Mode Of Action ◽  
Natural Antioxidants ◽  
Culture Conditions ◽  
Antioxidant Compounds ◽  
Oxygen Species ◽  
Synthetic Antioxidants ◽  
Metabolic Plasticity ◽  
The Right

The demand for natural products isolated from microalgae has increased over the last decade and has drawn the attention from the food, cosmetic and nutraceutical industries. Among these natural products, the demand for natural antioxidants as an alternative to synthetic antioxidants has increased. In addition, microalgae combine several advantages for the development of biotechnological applications: high biodiversity, photosynthetic yield, growth, productivity and a metabolic plasticity that can be orientated using culture conditions. Regarding the wide diversity of antioxidant compounds and mode of action combined with the diversity of reactive oxygen species (ROS), this review covers a brief presentation of antioxidant molecules with their role and mode of action, to summarize and evaluate common and recent assays used to assess antioxidant activity of microalgae. The aim is to improve our ability to choose the right assay to assess microalgae antioxidant activity regarding the antioxidant molecules studied.

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.

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