Antioxidants in food : practical applications

List of contributors 1 Introduction Professor Jan Pokorn´y, Prague Institute of Chemical Technology Part 1 Antioxidants and food stability 2 The development of oxidative rancidity in foods Dr Michael H. Gordon, The University of Reading 2.1 Introduction 2.2 Types and effects of rancidity 2.3 Mechanism of autoxidation 2.4 Photo-oxidation 2.5 Ketonic rancidity 2.6 Metal-catalysed lipid oxidation 2.7 Antioxidant effects 2.8 Other relevant reactions 2.9 Mechanism of lipoxygenase-catalysed oxidation 2.10 Future trends 2.11 Sources of further information and advice 2.12 References 3 Inhibiting oxidation Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia 3.1 Critical points of oxidation © 2001 by Woodhead Publishing Ltd. 3.2 Inhibiting oxidation 3.3 Types of inhibitors 3.4 Types of antioxidants 3.5 Key influences on antioxidant activity 3.6 Future trends 3.7 Sources of further information and advice 3.8 References 4 Measuring antioxidant activity Dr Michael H. Gordon, The University of Reading 4.1 Introduction 4.2 Radical-scavenging methods 4.3 Methods for measuring the current state of an oil or food sample 4.4 Methods to monitor changes in oxidation 4.5 Predictive methods 4.6 Applications to particular foods 4.7 Future trends 4.8 Sources of further information and advice 4.9 References Part 2 Antioxidants and health 5 Cardiovacular disease and nutritional phenolics 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 5.2 LDL oxidation and atherogenesis 5.3 Polyphenols and cell response 5.4 Polyphenols and activated NF- 5.5 Other aspects of polyphenols as modulators of signal transduction 5.6 Indirect evidence for polyphenol activity in atherogenesis 5.7 Conclusions and future trends 5.8 List of abbreviations 5.9 References 6 Antioxidants and antitumour properties Professor I. T. Johnson, Institute of Food Research, Norwich 6.1 Introduction 6.2 The nature of tumour growth 6.3 Models of carcinogenesis © 2001 by Woodhead Publishing Ltd. 6.4 Diet and gene interactions 6.5 Mechanisms of action: nutrients 6.6 Mechanisms of action: phytochemicals 6.7 Conclusion: the role of functional foods 6.8 Future trends 6.9 Sources of further information and advice 6.10 References 7 Predicting the bioavailability of antioxidants in food: the case of carotenoids Professor Susan Southon and Dr Richard Faulks, Institute of Food Research, Norwich 7.1 Introduction 7.2 Metabolism 7.3 Systems for predicting carotenoid absorption 7.4 Maximising the bioavailability of carotenoids 7.5 Future trends 7.6 Sources of further information and advice 7.7 References Part 3 Natural antioxidants 8 Introducing natural antioxidants Dr Honglian Shi, Cornell University Medical College, and Dr Noriko Noguchi and Professor Etsuo Niki, The University of Tokyo 8.1 Introduction 8.2 Categorising natural antioxidants 8.3 Potency of natural antioxidants 8.4 Future trends 8.5 Sources of further information 8.6 References 9 Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources Professor Clifford Hall III, North Dakota State University 9.1 Introduction 9.2 Characteristics of natural antioxidants 9.3 Antioxidants from legumes, nuts and oilseeds 9.4 Antioxidants from cereals 9.5 Antioxidants from animal products 9.6 Antioxidants from microbial sources 9.7 Antioxidants as preserving agents © 2001 by Woodhead Publishing Ltd. 9.8 Concluding remarks – future trends and sources of further information 9.9 References 10 Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas Professor N. V. Yanishlieva-Maslarova, Bulgarian Academy of Sciences, Sofia, and Professor I. M. Heinonen, University of Helsinki 10.1 Introduction 10.2 Antioxidants from vegetables 10.3 Antioxidants from fruits and berries 10.4 Antioxidants from herbs, spices and teas 10.5 Future trends 10.6 Sources of further information and advice 10.7 References Part 4 Practical applications 11 The regulation of antioxidants in food Professor Kamila Miková, Prague Institute of Chemical Technology 11.1 Introduction 11.2 Toxicological aspects 11.3 The Codex Alimentarius 11.4 The regulation of antioxidants in the European Union (EU) 11.5 The regulation of antioxidants in the United States 11.6 The regulation of antioxidants in Australia 11.7 The regulation of antioxidants in Japan 11.8 Future trends 11.9 Sources of further information and advice 11.10 References 12 The use of natural antioxidants in food products of animal origin Professor Susan L. Cuppett, University of Nebraska-Lincoln 12.1 Introduction 12.2 Control of lipid oxidation in meat products 12.3 Dairy products 12.4 Eggs and egg products 12.5 Cholesterol © 2001 by Woodhead Publishing Ltd. 12.6 Summary and future trends 12.7 Sources of further information 12.8 References 13 Preparation of natural antioxidants Professor Jan Pokorn´y, Prague Institute of Chemical Technology, and Professor Józef Korczak, University of Agriculture, Pozna´n 13.1 Introduction 13.2 Direct application of active food ingredients 13.3 Preparation of antioxidants by extraction of food ingredients 13.4 Commercial production of tocopherols from natural sources 13.5 Preparation and application of amino acids as antioxidants 13.6 Preparation and application of phospholipids as antioxidants 13.7 Organic polyvalent carboxylic acids as food antioxidants 13.8 Chelating agents as substances improving the stability of lipids against oxidation 13.9 Future trends 13.10 References 14 Natural antioxidant functionality during food processing Professor Jan Pokorn´y, Prague Institute of Chemical Technology, and Professor Sˇ tefan Schmidt, Slovak Technical University, Bratislava 14.1 Introduction 14.2 Types of changes in antioxidants during food processing and storage 14.3 Changes under heating when water is the heat transfer medium 14.4 Changes in functionality of antioxidants during processes when hot air is the medium of heat transfer 14.5 Processes where the energy is transferred as waves 14.6 Changes during processes where oil is the heat transfer medium 14.7 Changes during processes not requiring heat application 14.8 Future trends 14.9 References © 2001 by Woodhead Publishing Ltd. 15 The use of natural antioxidants in food products of plant origin Professor Jan Pokorn´y and Dr Ludmila Trojáková, Prague Institute of Chemical Technology, and Dr Mária Takácsová, Slovak Technical University, Bratislava 15.1 Introduction 15.2 Application of antioxidants in edible oils 15.3 Application of emulsified fat products 15.4 Stabilisation of frying oils and fried foods 15.5 Application in products from nuts and oilseeds 15.6 Application in cereal products 15.7 Application in fruits and vegetables 15.8 Application in flavouring agents, spices and essential oils 15.9 Application in eco (bio) agrotechnology products 15.10 Future trends 15.11 References