Antioxidants in food : practical applications

List of contributors xi 1 Introduction 1 Professor Jan Pokorn´y, 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 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 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 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 Miková, 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 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 Pokorn´y, Prague Institute of Chemical Technology, and Professor Józef Korczak, University of Agriculture, Pozna´n 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 Pokorn´y, Prague Institute of Chemical Technology, and Professor Sˇ tefan 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 Referen 15 The use of natural antioxidants in food products of plant origin 355 Professor Jan Pokorn´y and Dr Ludmila Trojáková, Prague Institute of Chemical Technology, and Dr Mária Takácsová, 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