54913450 Antioxidants Presentation

8/9/2019 54913450 Antioxidants Presentation

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Presented by

EZHIL . C

ANTIOXIDANTSIN

FOODINDUSTRY

4/27/2010Antioxidants in Food Industry

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…….

Antioxidant is a &educing agent donates e,ect&on( the&eb$ causes anothe& &eactant tobe &educed ")

How does it act against oxidation?

.Hence it is a &educing agent (it donates e,ect&on to the

oxidi/ing agent)

.it get oxidi/ed itse,# and %&e'ent othe& e,e+ent #&o+

been oxidi/ed)

Note 0A,, antioxidants a&e &educing agent but a,, &educing

agents a&e not antioxidants)


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Need #o& Antioxidants in #ood indust&$

Success o# #ood %&oduct de%ends on consu+e& acce%tabi,it$

Taste(F,a'o& and odou& a&e i+%o&tant #acto&s #o& a consu+e&

*1udge the %&oduct

2auses o# dete&io&ation .+ic&obia, dest&uction

. Rancidit$ o# #ats and oi,s

3ic&obia, dest&uction can be %&e'ented b$ %&ese&'ation and %&ocessing


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…….

Rancidit$ can be %&e'ented b$ #&ee/ing (%ac4aging unde& 'acuu+

These +ethod a&e ex%ensi'e and not co+%,ete,$ satis#acto&$

The&e co+es a need #o& a,te&nati'e cost e##ecti'e +ethod

* usage o# antioxidants

Fi&st used du&ing Wo&,d Wa& II #o& #ood %&ese&'ation


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De#inition

In #ood indust&$(

5 Antioxidants a&e de#ined as an$ substance whichis ca%ab,e

o# de,a$ing (&eta&ding o& %&e'enting the de'e,o%+ent o#&ancidit$

o& othe& #,a'ou& dete&io&ation due to oxidation6


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T$%es based on Functiona,it$

Two t$%es .%&i+a&$ sca'enging #&ee &adica,s"

.seconda&$ inhibit the %&o.oxidant which

%&oduce #&ee &adica,s"

Primary Antioxidant

F&ee &adica,s . the$ a&e high,$ &eacti'e %a&tic,e

. %&oduced b$ auto oxidation o# ,i%ids

. occu&s at excited state b$ +eta, cata,$sis o& b$ ,ight


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Wo&4ing +echanis+

O7 8i%id F&ee &adica, Antioxidant e,ect&on


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…..

Secondary antioxidant

9&o oxidant * substance which can oxidi/e an$ e,e+ent

and in tu&n %&oduce #&ee &adica,s

Antioxidants co+bine with %&o oxidant and #o&+ stab,e co+%ounds

Thus no #&ee &adica,s a&e %&oduced


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T$%es based on %&oduction

:ene&a, c,assi#ication . Natu&a,

. A&ti#ica,

Natural

;xt&act #&o+ natu&a, &aw +ate&ia,s


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…….

Artifical

9&oduced b$ che+ica, &eaction

9u&e and o# constant co+%osition

;x.but$,ated h$d&ox$aniso,e =HA" ( but$,ated

h$d&ox$to,uene =HT")

Note0 ;'en though +an$ natu&a, and s$nthetic co+%ounds ha'e antioxidant%&o%e&ties( on,$ a #ew o# the+ ha'e been acce%ted as >gene&a,,$ &ecognisedas sa#e :RAS")


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3echanis+

Antioxidants inhibit the oxidation b$ #ou& +echanis+

H$d&ogen donation b$ the antioxidant

;,ect&on donation b$ the antioxidant

Addition o# the co+%onentoxidi/ing e,e+ent" within the a&o+atic &ingo# the antioxidant

Fo&+ation o# co+%,ex between the oxidi/ing co+%ound with theantioxidant


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Usage in #ood 9&oducts

Asco&bic acid and cit&ic acids * %&e'ention o# oxidati'e disco,o&ation o#+eats (#&uits)

The$ a&e a,so used against disco,o&ation due to en/$+atic oxidation

Wate& so,ub,e Rose+a&$ ext&acts a&e used in sauces( +a&inades and sa,add&essings :iese(@B"

Oi, so,ub,e Rose+a&$ ext&acts used in ,i%id based #oods)

This is stab,e at highe& te+%e&atu&e and 'e&$ acti'e e'en at aconcent&ation o# -)-7C


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……

Rice b&an oi, %&o%osed as antioxidant s%&a$ #o& snac4s) It &e+o'es

ob1ectionab,e co,ou& and #,a'ou&s)Ta$,o& et a,)(@B"

It contains se'e&a, antioxidants such as toco%he&o,( tocot&ieno,s( o&$/ano, and t&ite&%ene a,coho,s

It is a,so used to %&ese&'e edib,e oi,s containing high ,ino,enic acids such as so$abean (wheat g&e+oi, (&a%eseed oi, and cano,a

The g&een tea catechins so,ution is used in %&oducts such as %ie c&usts( d&essings( +eats(snac4sand %ast&ies


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……

Wood s+o4e containing 7(B.di+eth$ox$%heno,(

7(B.di+eth$,%heno, and 7(B.di+eth$,ox$ .. eth$,%heno, a&e used as antioxidant)

9heno,ic co+%ounds such as =HA but$,ated h$d&ox$aniso,e"(

=HT but$,ated h$d&ox$to,uene" a&e used in 'egetab,e oi,s)

T=HE Te&tia&$ but$,ated h$d&o *uinone" has an exce,,ent abi,it$ to &eta&d ox$genabso&%tion in #&ench #&ies (%otato chi%s

2o+bination gi'es +o&e antioxidant %&o%e&t$ than used se%a&ate,$ *s$ne&gis+)=uc4 @G@"(cou,te& @GG"


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2ase stud$ *9a%&i4aRica&do :o+e/ eta,"

9a%&i4a is a natu&a, co,ou&ant ext&acted #&o+ %e%%e&

The&e was a se&ious outb&ea4 o# #ood %oisoning b$+ic&oo&ganis+ S1obe&g et a,(@@"

To &educe the +ic&obia, ,oad heat t&eat+ent was e+%,o$ed toattain co++e&ica, ste&i,it$)

Su%e& heated wate& 'a%ou& o# @-.@B- 2 was used(#o,,owed b$ ͦ&a%id coo,ing


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…….

3ic&obia, stabi,it$ was attained but the&e was ,oss o# co,ou&

Natu&a, antioxidant * ext&act o# &ose+a&$ was +ixed with #ina,%&o%o&tion in @C ,e'e,)

It %&e'ents ca&otenoids in %a%&i4a #&o+ ,osing the co,ou&

The ext&acts antioxidant acti'it$ is #&o+ a se&ies o# %heno,icco+%ounds such as ca&nosic acid (ca&noso, (&os+a&ino, and&os+a&in ;sca,ante et a,(7--@"


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Antioxidants on heating

In #oods antioxidants can be ,ost du&ing #ood %&ocesssing such asste&i,isation( %asteu&i/ation( deh$d&ation and coo4ing

Du&ing the&+a, t&eat+ent( beside nut&itent ,oss (che+ica, &eaction

such +ai,,a&d &eaction ta4es %,ace)

The non nut&ient co+%onent such as +ai,,a&d &eactionco+%onents 3R9s" a&e #o&+ed)

3R9 act as antioxidants i)e as chain b&ea4e& ox$gensca'enge&s" 3a&ia c&istina et a,(@J"


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2ase stud$ *3R9sTua&o et a,(@B"

A B =&ix to+ato %u&ee was tested ͦ

A,iuots o# to+ato ! 'i&gin o,i'e oi, +ixtu&e we&e int&oduced into@--+, sc&ew ca%%ed bott,es and heated at 2 u%to B h&s) ͦ

Asco&bic acid was ta4en as standa&d)

Antioxidant acti'it$ was dete&+ined )The abi,it$ o# a co+%oundo& a +ixtu&e o# co+%ounds to uench %e&ox$, &adica, %&oducedb$ 7(7a/o.bis7 a+idino%&o%ane"dih$d&och,o&ide is +easu&eds%ecto%hoto+et&ica,,$ at K n+"

Antioxidant acti'it$ #o& e'e&$ 7h&s is +easu&ed #o& e'e&$ @ h&)


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Re,ationshi% between Antioxidant acti'it$

and heating ti+e

Click to edit Master text stylesSecond level

● Third level● Forth level

● Fi!th level


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Resu,t *#&o+ the stud$

A,though natu&a, antioxidants a&e ,ost du&ing heating ( o'e&a,, antioxidant%&o%e&t$ has inc&eased)

Due to the de'e,o%+ent o# new antioxidant co+%onents 3R9s)

3R9s %,a$ an i+%o&tant &o,e in #ood stabi,it$ and hence gaining i+%o&tance

Note0 To %&e'ent natu&a, antioxidants #&o+ dest&uction due to heat(

enca%su,ation with suitab,e binding +ate&ia,s a&e done)


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"ole o! antioxidants in H#an health

The$ a&e the so,die&s o& +issi,e de#ense s$ste+ o# $ou& bod$(%&e'enting da+age #&o+ +o,ecu,a& bo+bs ca,,ed #&ee &adica,s)

Ox$gen &eacts with #ood to gi'e ene&g$

This &eaction &e,eases ha&+#u, b$%&oduct ca,,ed #&ee &adica,s

The$ a&e high,$ &eacti'e #o&+s o# ox$gen that ha'e a +issing e,ect&on


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…..

To get the +issing e,ect&on( the$ da+age the hea,th$ ce,, and its DNA

F&ee &adica,s a&e ca%ab,e o# causing hea&t disease( cance& (aging etc

Anti.oxidants co+bine with #&ee &adica,s to #o&+ +o&e stab,e co+%ounds

Thus da+age to the bod$ can be %&e'ented


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3echanis+ o# aging

$xidative stress

F&ee &adica, ( hea,th,$ ce,,s

Antioxidants co+bine with #&ee &adica,s and sto% this chain &eaction o# da+aging hea,th$ ce,,s


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Methods to deter#ine antioxidants

FRA9 Fe&&ic &educingLantioxidant %owe&"(#i&st test used to dete&+ine antioxidants)

This assa$ de%ends on the &eduction o# #e&&ic t&i%$&id$,t&ia/ine FeK! .T9TM" co+%,ex to#e&&ous t&i%$&id$,t&ia/ine Fe7! .T9TM"

Fe7! .T9TM has an intensi'e b,ue co,ou& and can be +easu&ed b$ K n+s%ect&o+et&ica,,$)

He&e the abi,it$ o# the co+%ound FeK! to %&oduce Fe7! is +easu&ed)


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…….

Fe7! is a %&o oxidant (it can &eact with H7O7 to %&oduce #&ee &adica,s OH " ͦ

Wh$ the abi,it$ to &educe FeK! is de#ined 5tota, antioxidant %owe&6?

Since a,+ost a,, antioxidants such as asco&bic acid(u&ic acid can &educe FeK!

This test is +is,eading (since a,, the &eductants that a&e ab,e to &educe FeK!a&e conside&ed antioxidants


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T"%P %ssay

The Tota, Radica, T&a%%ing assa$ o# Wa$ne& et a, was the +ost wide,$used +ethod o# the ,ast decade)

This +ethod uses 7(7 a/obis 7.a+idino%&o%ane"dih$d&och,o&ideAA9H" as %e&ox$ &adica, %&oduce&

9,as+a is used as oxidi/ab,e +ate&ia,( oxidation is inhibited b$ theinte&na, antioxidant T&o,ox

B.h$d&ox$,.7((J(G *tet&a+eth$,ch&o+an .7.ca&box$,ic acid")

This 'a,ue is +easu&ed and 4e%t as standa&d and othe& antioxidantsabi,it$ is +easu&ed and co+%a&ed with the standa&d


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$"%C Method

Ox$gen Radica, Abso&bance 2a%acit$ ORA2" is an exciting and&e'o,utiona&$ new test tube ana,$sis #o& antioxidant :,a/e&s

,abo&ato&$"

It is an i+%&o'ed #o&+ o# TRA9 assa$

This ana,$tica, %&ocedu&e +easu&es the abi,it$ o# a #ood('ita+in( nut&itiona, su%%,e+ent( o& othe& che+ica,s to %&otect

against the attac4 b$ #&ee &adica,s( o& to act as an Antioxidant


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This assa$ is based on gene&ation o# #&ee &adica, using AA9H7(7.a/obis 7.a+ido %&o%ane dih$d&och,o&ide"

b.%h$coe&$th&in b.9;" was used as ta&get oxidi/ab,e +ate&ia,)

It is #,uo&escent +ate&ia,(it ,osses its #,uo&escence on oxidation)Addition o# antioxidant %&e'ent oxidation o# b.9;

3easu&e+ent o# dec&ease in #,uo&escence in %&esence o# #&ee&adica, sca'enge&s was noted) Hong et)a,)( @B"


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…….

T&o,ox ;ui'a,ent T;" was dete&+ined using T&o,ox as standa&d

The ORA2 'a,ue is then ca,cu,ated #&o+ the T&o,ox ;ui'a,ent and

ex%&essed as ORA2 units o& 'a,ue

The highe& the ORA2 'a,ue( the g&eate& the 5Antioxidant 9owe&6


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Regu,ations #o& antioxidants in #ood

The Codex Alimentarius is a co,,ection o# inte&nationa,,$ado%ted #ood standa&ds )

It %e&+its on,$ those antioxidants which ha'e beene'a,uated b$ the oint FAOLWHO ;x%e&t 2o++ittee onFood Additi'es ;2FA"

The %&i+a&$ ob1ecti'e o# estab,ishing %e&+itted ,e'e,s o#use o# antioxidants in 'a&ious #ood g&ou%s is to ensu&ethat the inta4e does not exceed the acce%tab,e dai,$inta4e ADI")


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Acce%tab,e dai,$ inta4e ADI" o# 'a&iousantioxidants

ANTIOXIDANT ADI +gL4gbw"

=HA -*-)

T=HE -*-)7

gu+ guaiac -*7)

Toco%he&o,s -)@*7)-

;thox$uin -*-)-B

;DTA 7)

cit&ic acid not ,i+ited

asco&bic acid not ,i+ited

asco&b$, %a,+itate -*@)7

%&o%$, ga,,ate -*7)=HT -*-)@7

9hos%hates -*J-)-

ta&ta&ic acid -*K-)-

8ecithin not ,i+ited

Su,%hites -*-)J

bw –bodywt


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Regu,ation o# ;u&o%ean Union

; U &egu,ation o# antioxidants is sti%u,ated b$ ;u&o%ean9a&,ia+ent unde& Di&ecti'e No) L7L;2 o# 7- Feb&ua&$@ on #ood additi'es othe& than co,ou&s and sweetene&s

The&e is a s%ecia, %osition #o& su,%hu& dioxide and su,%hites

The$ a&e c,assi#ied as %&ese&'ati'es but +a$ be used as

antioxidants when the &is4 o# oxidation is g&eate& than &is4o# +ic&obia, s%oi,age


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Antioxidants used in 'a&ious #oods


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Antioxidants used in 'a&ious #oods

E

number

Name Foodstuff Maximum level

; KK- cit&ic acid weaning #oods quantum satis; K-- ,.asco&bic acid #&uit. and 'egetab,e.

basedd&in4s( 1uices

-)K gL4g

-)K gL4g; K-@ Sodiu+ ,.asco&bate

; K-7 ca,ciu+ ,.asco&bate Fat containing ce&ea,.

based #oods inc,uding

biscuits

-)7 gL4g

; K- ,.asco&b$, %a,+itate #at.containing ce&ea,

biscuits( &us4s

@--+gL 4g indi'idua,,$

o& with co+bination; K-B Toco%he&o,; K-J .toco%he&o,; K-G Y.toco%he&o,; K- P.toco%he&o,

; K77 8ecithins biscuits and &us4s(ce&ea, based #oods

@- gL4g

; KK-

; KK

cit&ic acid

ta&ta&ic acid

2ocoa and choco,ate

%&oducts

-)C

; K77 ,ecithins Non.e+u,si#ied oi,sand #ats o# ani+a, o&

'egetab,e o&igin

K- g L4g


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Ru,es to be #o,,owed b$ 9&oduce&

On,$ #ood g&ade antioxidants acco&ding to FAOLWHO ,i+its canbe used

The #ood %&oduce& has #u,, &es%onsibi,it$ #o& the choice o#

suitab,e antioxidant

The$ shou,d obtain a,, in#o&+ation about the antioxidant anddec,a&es its sa#et$)

In +ost count&ies the antioxidants used in the %&oduct +ustbe ,abe,,ed on the %ac4age)


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=ene#its #o& 2onsu+e&

Antioxidants can %,a$ a signi#icant &o,e towa&ds&educing the hea,th ha/a&ds and dec&ease thedete&io&ation o# oi,s(#ats and #oodstu##s +ade #&o+the+

;xt&a ex%enditu&e which is about -)-C issigni#icant,$ ,ess when co+%a&ed to the 'a,ue o# the%&oducts and bene#its de&i'ed out o# the+ Su+it

A&o&a et a,(7--"


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Conclsion

Recent in'estigations ha'e been ta&geted towa&ds identi#ication o#no'e, antioxidants #&o+ natu&a, sou&ces because o# ad'e&setoxico,ogica, &e%o&ts on +an$ s$nthetic antioxidants

The&e is an u&gent need #o& standa&di/ation o# e'a,uation +ethodsin o&de& to obtain +eaning#u, in#o&+ation

These a&e the big tas4 #o& the #ood techno,ogists to #ind wa$s indisco'e&ing new natu&a, antioxidants and dete&+ination its acti'it$

It is a,so necessa&$ to +a4e the consu+e&s to 4now wh$ and howthe antioxidant a&e use#u, #o& the we,#a&e o# the societ$


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Antioxidants &ich F&esh #&uits and 'egetab,es &eadi,$a'ai,ab,e in ou& ,oca, +a&4et and thei& antioxidant

content ORA2 3;THOD"

Click to edit aster text styles!econd le"el● #$ird le"el●

Fourt$ le"el● Fi%t$ le"el

ORAC CONTENT

5570

207210 100750

1450


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"e!erences

Maria Christina &icoli' Monica %nese'())*.Loss and +or !or#ation o! antioxidants drin,!ood -rocessin, and stora,e . Elsevier Science Ireland Ltd '-- *(*/

Sha#a "ao P'0.0a,anathan'122/."ole o! %ntioxidants in !ood indstries . 3evera,e 4 Food 5orld ' 0ne 122/'*(*1

"onald L.Prior '6oha Cao'())).In vivo total antioxidant ca-acity and co#-aration o!di!!erent analytical #ethods. Free radical 3iolo,y 4 Medicine' 7ol 1*'-- ((*8((9(

%h#ed Liya:ati S'122/."ole o! antioxidants in i#-rovin, the :ality and shel! li!e o! !ood

and !ood -rodcts. 3evera,e 4 Food 5orld ' 0ly 122/';1;/


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………

Charles ". Caldennis Shevlin'122=' %--lication o! #anal assess#ent o!oxy,en radical absorbent ca-acity ?$"%C@ !or se in hi,h thro,h-t assay o! AAtotalBB antioxidantactivity o! dr,s and natral -rodcts. 0ornal o! Phar#acolo,ical and Toxicolo,ical Methods ;/?122=@ ;= =(

Codex %li#entaris 6eneral "e:ire#ents' ()); 7ol. 1A .


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$!!icial 0ornal o! the Ero-ean Co##nities' ()); 38 L =(.

0an Pokorny ' &edyalka Danishlieva ' Michael 6ordon' 122(' %ntioxidantsin !ood .5oodhead Pblishin, Ltd


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Consume antioxidant rich foods…..Stay young…stay fit…..

!"#$ %

54913450 Antioxidants Presentation

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