Index

ABTS test 73
acceptable daily intake (ADI) 268,
269, 270
acute dose tests, bioavailability
prediction 1323
additive safety 567
aldehydes 8, 12
alkoxy radicals 1112, 13
amino acids
metal chelating agents 37
preparation as antioxidants 3223
role in reducing hydroperoxides 2
5-aminosalicylic acid 40
animal products, natural antioxidants
from 18990
p-anisidine value 778
antagonism 42
anthocyanins, structure 1656
antioxidant activity
measurement 33, 71
ABTS test 73
acceleration of action 72
applications 823
conjugable oxidation products 79,
80
conjugated dienes 77
current state of sample 7380
differential scanning calorimetry
(DSC) 81
DPPH test 73
future trends 83

headspace analysis 746

infrared spectroscopy 7980
model selection 712
monitoring 72
octanoate value 789
oil stability index (OSI) 812
oxidation changes 801
p-anisidine value 778
peroxide value (PV) 767, 83
polyunsaturated fatty acid loss
801
predictive methods 812
radical-scavenging methods 723
sensory analysis 734
thiobarbituric acid value (TBA)
78, 79, 83
weight gain 81
oxidation rate ratio (ORR) 345
physical influences 512
physicochemical influences 545
strength 34
substrate influences 524
antioxidants 1, 2, 17
history of use 2
natural see natural antioxidants
(NAOs)
nutrients 10712
primary 17
safety considerations 2
secondary 17
synthetic 423, 56

374

Index

antioxidiant-free food production 57

apigenin 47, 92
apples 218, 221, 222, 2234
aronia 221
arteriosclerosis 87
ascorbic acid (vitamin C) 2, 40, 110,
2989, 325
Maillard reaction 338
atheroma, development 889, 945
Australia, regulation of antioxidants in
foods 27780
autoxidation 7, 9
inhibitors 35
mechanism 1014
bacteria, natural antioxidants from
1945
baked products, application of
antioxidants 365
baking, effect on antioxidants 3379
balm 245
barley 1812
beans 16971
beef, endogenous antioxidants 2878
beetroot 213
berries 21517, 218, 2213
bioavailability 124
carotenoids 12530
maximisation 1369
prediction 130
acute dose tests 1323
chronic dose tests 133
faecal mass balance 1301
gastro-intestinal lavage 131
ileostomy studies 131
isotope methods 1356
mass balance techniques 1301
triglyceride rich lipoprotein (TRL)
fraction 1335
whole plasma methods 1313
blackberries 217, 222
blackcurrants 221, 222
blanching, effect on antioxidants 335
body mass index (BMI) 107
boiling, effect on antioxidants 336
broccoli 21314
Brussells sprouts 21314
buckwheat 1823
butter 301
butylated hydroxyanisole (BHA) 42,
43
butylated hydroxytoluene (BHT) 34,
43
antagonism 42

cabbage 21314
caffeic acid 36, 48, 49, 3001
caffeic acid phenetyl ester 92
cancer
carcinogens 103
epidemiological studies 1001
link with diet 101
molecular biology 1034
occurance 1002
oncogenes 104
tumour cell biology 1023
tumour growth 1025
canola (rapeseed) 174, 175, 17980
canola (rapeseed) oil, stabilisation
3589
carboxylic acids, preparation as
antioxidants 3245
carcinogens 103
carnosine, exogenous antioxidant in
animal products 2914
b-carotene 109
singlet oxygen quenching 378
structure 38
tumour promotion 109
carotenes 2
predicting absorption 130
acute dose tests 1323
chronic dose tests 133
faecal mass balance 1301
gastro-intestinal lavage 131
ileostomy studies 131
isotope methods 1356
mass balance techniques 1301
triglyceride rich lipoprotein (TRL)
fraction 1335
whole plasma methods 1313
carotenoids 8, 10910
absorption 127, 137
animal sources 190, 191
bioavailability 1256
maximisation 1369
digestion 1267
future trends 139
gastric and lumenal state 127
inclusion in poultry diets 290
interactions 1389
isomerisation 12930, 137, 138
lung cancer 109
metabolism 12630
microbial sources 195
model systems 13940
processing and storage 1378
singlet oxygen quenching 379
structure 166

Index
transport 1279
carrots 21112
carvacrol, activity 36
cashew nuts 172
cauliflower 21314
cereals 1809
application of antioxidants 364
chain branching reactions 24
chain breaking antioxidants 325
chelating agents 3256
cherries 217, 218, 2223
chlorogenic acid 49
cholesterol 3034
chronic dose tests, bioavailability
prediction 133
chrysin 47
chylomicrons 125, 128, 129, 1335
cinnamic acid derivatives 48
citric acid 2, 3245
metal chelation 40
use in oils 357, 363
cloudberry 221
cloves 227, 245
Codex Alimentarius 2701
conjugable oxidation products test 79,
80
conjugated dienes test 77
consumer trends 2
copper 54
corn (maize) 174, 175, 1835
corn (maize) oil, stabilisation 359
cottonseed 174, 175, 1789
p-coumaric acid 49
cranberry 221, 222
crowberry 221
curcuma 227
curcumin 23941
curing of, effect on antioxidants 3456
datiscetin 47
deterioration of food 1
diet, link with cancer 101
differential scanning calorimetry
(DSC) 81
3,4-dihydroxybenzoic acid 49
docosahexaenoic acid 20
DPPH test 73
drying, effect on antioxidants 339
dynamic headspace analysis 756
E numbers for antioxidants 273, 274,
275
eco (bio) agrotechnology products,
application of antioxidants 367

375

eggs 3023, 304

eicosapentaenoic acid 20
elderberries 222
electron spin angular momentum 15
emulsified fat products, stabilisation
35961
endogenous antioxidants in animal
products 287
beef 2878
fish 2901
pork 2889
poultry 28990
enzyme-catalysed lipid oxidation 18
epigallocatechin-3-gallate 92
esculetin, activity 36
ethylenediamine tetraacetic acid
(EDTA) 37
European Union (EU)
E numbers for antioxidants 273, 274,
275
regulation of antioxidants in foods
2716
Scientific Committee for Food (SCF)
271
Eurotium amstelodami 16
evaporation, effect on antioxidants 336
exogenous antioxidants in animal
products 291
carnosine 2914
phenolics 2947
extraction of antioxidants
lipids 31415
organic solvents 31519
purification 3201
supercritical fluid carbon dioxide
31920
extruded products, application of
antioxidants 3645
extrusion cooking, effect on
antioxidants 3367
faecal mass balance, bioavailability
prediction 1301
fatty acids
autoxidation rates 278
esters 25
free 28
fermentation, effect on antioxidants
346
ferulic acid 49, 51, 52
activity 36
fish, endogenous antioxidants 2901
flavonoids 468, 8990, 92, 11415,
14950

376

Index

antimicrobial activity 196

assessment 1524
lipid peroxidation 152
nitrogen species scavenging 1512
oxygen scavenging 1501
structure 1624
structureactivity relationships
1545
flavour 8, 10, 1214, 17
flavouring agents, application of
antioxidants 3667
flaxseed 1723
folates 11213
Fourier transform infrared
spectroscopy (FTIR) 7980
fraxetin, activity 36
free fatty acids 54
free radicals 89
autoxidation mechanism 1011
frying oils 9
induction period (IP) 910
role in oxidation 1
freezing, effect on lipid oxidation 28
fried foods, stabilisation 3613
fruits 21517
application of antioxidants 366
citrus 21819
other 2234
stone 21718
frying oils 9, 11
frying, effect on antioxidants 3415
functional foods 117
fungi, natural antioxidants from 1904
Galvinoxyl test 1534
garlic 21415
gas chromatography 746, 81
gastro-intestinal lavage, bioavailability
prediction 131
generally accepted as safe (GRAS)
designation 268
genistein 92
German Society for Fat Research
(DGF) 9
ginger 226, 227, 2389, 245
Ginkgo biloba 92, 150
glucosinolates 11516, 21314
gooseberry 221, 222
grapefruit 21819
grapes 217, 218, 21921
hazelnuts 171
headspace analysis 746
heat coagulation time (HCT) 300

herbs, oil stabilisation 357, 359, 362

hexanal 12, 13
high density lipoproteins (HDL)
1289, 133
hydrogen peroxide 108
hydroperoxides 8, 10
decomposers 35
decomposition products 13
formation 11, 12, 24, 25
p-hydroxybenzoic acid 49
hydroxytyrosol 49, 50
ileostomy studies, bioavailability
prediction 131
induction period (IP) 9, 10, 334, 42
infrared spectroscopy 7980
inhibition of oxidation
antioxidant-free food production 57
chain-breaking antioxidants 325
free radical inhibition 302
future trends 556
kinetics 334
lipoxygenase inhibition 32
minimising influence of physical
factors 2930
preventive inhibitors 359
quenching photosensitised oxidation
32
synergistic action 3942
types of inhibitors 3242
intermediate density lipoproteins
(IDL) 128
International Numbering System for
Food Additives (INS) 2701,
271
intersystem crosssing (ISC) 26
irradiation, effect on lipid oxidation 28
isoflavones, structure 1645
isotope methods, bioavailability
prediction 1356
Japan, regulation of antioxidants in
foods 2802
Joint FAO/WHO Expert Committee
on Food Additives (JECFA)
268, 270
kaempeferol 47
kale 214
ketonic rancidity 16
lecithin 324
legumes and pulses 16771
licorice 243, 245

Index
lingonberry 221
linoleate oxygen oxidoreductase see
lipoxygenase
linoleic acid 12, 13, 14, 18
lipid hydroperoxides 1
lipids
autoxidation 226
free radical autoxidation mechanism
1011
frying oils 9
lipoxygenase-catalysed oxidation
1820
metal-catalysed oxidation 1617
occurance in foods 7
oxidation 229
pathways 78
products 89
lipoprotein carriers 125
lipoxygenase 78, 10
inhibition 32
isozymes 18
oxidation mechanism 1820
low density lipoproteins (LDL) 878,
1289, 133, 152
oxidation 889
lung cancer
carotenoids 109
vitamin E 109
lutein 109, 128
singlet oxygen quenching 37
structure 38
luteolin 47
lycopene 109, 216
singlet oxygen quenching 37
structure 38
Maillard reaction
compounds 2
effect on antioxidants 3389
maize (corn) 174, 175, 1835
maize (corn) oil, stabilisation 359
margarines, stabilisation 360
marjoram 245
extraction of antioxidants 317
mass balance techniques, bioavailability
prediction 1301
mayonnaise, stabilisation 3601
meat, control of lipid oxidation 28697
metal chelation 1, 9, 14, 37
natural antioxidants 160
metal ions as pro-oxidants 7, 9, 10, 11
a-methylene mechanism 24
microbes, natural antioxidants from
1905

377

microwave cooking, effect on

antioxidants 3401
milk 297300
amino acids 299300
phospholipids 300
proteins 3001
millet 185
morin 47
activity 36
myricetin 47
natural antioxidants (NAOs) 4351, 56,
147
antimicrobial activity 1957
categorisation 1489
changes due to food processing
3313, 337, 345
baking 3379
blanching 335
boiling 336
curing of meats 3456
drying 339
evaporation 336
extrusion cooking 3367
fermentation 346
frying 3415
future trends 350
heating 3334
microwave cooking 3401
pasteurisation 3345
roasting 3379
smoking of meats 345
sterilisation 335
storage 34650
characteristics
general structure 1601
influencing factors 167
metal chelation 160
specific structural groups 1616
food preservation properties 1957
future trends 1978, 2478, 3267
potency 14950
assessment 1524
Galvinoxyl test 1534
herbs and spices 2447, 246
lipid peroxidation 152
nitrogen species scavenging 1512
oxygen radical absorbance
capacity (ORAC) 153
oxygen scavenging 1501, 153
structureactivity relationships
1545
Trolox equivalent antioxidant
activity (TEAC) test 152

378

Index

preparation 311
amino acids 3223
carboxylic acids 3245
direct application 31213
extraction 31321
phospholipids 3234
tocopherols 321
sources 159, 210
animal products 18990
berries 21517, 2213
cereals 1809
fruits 21517
fruits, citrus 21819
fruits, other 2234
fruits, stone 21718
grapes 21921
herbs, spices and teas 22547
legumes and pulses 16771
microbes 1905
nuts 1712
oilseeds 17280
vegetables, cruciferous 21314
vegetables, green leafy 214
vegetables, other 21415
vegetables, root and tuberous
21013
wines 221
use in animal products 2856
cholesterol 3034
control of lipid oxidation in meat
28697
dairy products 297301
eggs 3023, 304
future trends 3045
use in plant products 3556
baked products 365
cereals 364
eco (bio) agrotechnology products
367
emulsifed fat products 35961
extruded products 3645
flavouring agents 3667
fruit and vegetables 366
future trends 3678
maize (corn) oil 359
margarines 360
mayonnaise 3601
nuts 3634
oils, frying 3613
oils, general 3567
olive oil 359
peanut (groundnut) oil 359, 362
rapeseed (canola) oil 3589
salad dressings 361

sesame oil 359, 362

soybean oil 358, 362
sunflower oil 3578
nordihydroguaiaretic acid (NDGA)
49, 50
nuclear factor-kappa B (NF-kB) 901,
92, 94
nutmeg 227
nutrients 107
antioxidants 10712
nuts 1712
nuts, application of antioxidants
3634
oats 1857
octanoate value 789
off-flavours 8, 9, 10, 12
oil stability index (OSI) 812
oils see lipids
oilseeds 17280
olive oil, stabilisation 359
oncogenes 104
oncology 102
onions 21415, 296
oranges 218, 219
oregano 226, 227, 2357, 245
oxidation rate ratio (ORR) 345
oxidation
dependence on oxygen pressure
234, 256, 278, 39, 51
inhibition 1
rate expressions 256
temperature dependence 28, 51,
534
oxidative damage, defence systems 148
OxidographTM 82
OxipresTM 82
oxygen
active species 23
singlet 15, 23, 26, 378
triplet 15, 223, 26
oxygen radical absorbance capacity
(ORAC) test 153
packaging materials 2930
pasteurisation, effect on antioxidants
3345
pea bean 16970
peaches 21718
peanut (groundnut) oil, stabilisation
359, 362
peanuts (groundnuts) 1679
pears 218
pecan nuts 172

Index
peppers 215, 2412, 245, 297
peroxide decomposers 31
peroxide value (PV) 767, 83
peroxy radicals 12
phases in foods 14
phenolic acids 48
phenolic compounds 11415
role as antioxidants 2
phenolics 1612
antimicrobial activity 196
exogenous antioxidants for animal
products 2947
phenotype 103
phorbol myristate acetate (PMA) 93
phospholipids 37
preparation as antioxidants 3234
phosphoric (V) acid 2
photo-oxidation 10, 15, 26
inhibition 32
sensitisers 15
type I 15
type II 1516
photosensitisation 26
phytochemicals 11317
phytoestrogens 115
polar paradox 14
polyphenols 301, 33, 233
atherogenesis 945
cell response 8990
future trends 956
modulation of signal transduction
914
nuclear factor-kappa B (NF-kB)
901, 92, 94
polyunsaturated fatty acid loss test
801
polyunsaturated fatty acids (PUFA)
78, 10, 11
pork, endogenous antioxidants 2889
potatoes 212
poultry, endogenous antioxidants
28990
propyl gallate (PG) 43
antagonism 42
protein kinase C (PKC) 91, 95
proteins, role in reducing
hydroperoxides 2
prunes 217, 218
pteroylglutamic acid 112
quercetin 47, 48, 53, 92
activity 36
quercitrin 41
quinones 31

379

radical-scavenging analysis methods

723
rancidity 8, 910
ketonic 16
RancimatTM 812
rapeseed (canola) 174, 175, 17980
rapeseed (canola) oil, stabilisation
3589
raspberries 217, 221, 222
reactive oxygen species (ROS) 878,
91
redcurrant 221, 222
regulation of antioxidants 2678
Australia 27780
Codex Alimentarius 2701
European Union (EU) 2716
future trends 2823
International Numbering System for
Food Additives (INS) 2701,
272
Japan 2802
substances permitted in food 268
toxicological aspects 26870
acceptable daily intake (ADI)
268, 269, 270
United States of America 2767,
2789
riboflavin (vitamin B2) 15, 2978
rice 1878
roasting, effect on antioxidants 3379
rosehips 221, 222
rosemary 226, 22731, 245, 2946, 303,
313
extraction of antioxidants 314, 315,
316, 317, 318
purity 3201
rosmarinic acid 48, 49
rowanberry 221, 222
sage 226, 227, 231, 244, 245
extraction of antioxidants 315, 316,
31718
purity 320
salad dressings, stabilisation 361
scavengers
free radicals 30
metal ion chelators 312
Scientific Committee for Food (SCF)
268
selenium 11012, 149
compounds 357
selenoglutathione oxidase 37
selenoproteins 11011
sensory analysis 734

380

Index

sesame oil, stabilisation 359, 362

sesamol 50, 51
silymarin 92
sinapic acid 48, 49, 50
singlet oxygen 12
smoking (cigarettes, etc.)
carotenoids 109
vitamin E 109
smoking of meat products, effect on
antioxidants 345
solid phase microextraction (SPME) 75
soybean oil, stabilisation 358, 362
soybeans 174, 175, 1768
spices 2256, 312
oil stabilisation 357, 359, 362
static headspace analysis 745
sterilisation, effect on antioxidants 335
storage, effect on antioxidants 34650
strawberries 217, 221, 222
summer savory 226, 227, 241, 245
sunflower oil, stabilisation 3578
sunflower seeds 1746
superoxide dismutase (SOD) 39, 94
superoxide radicals 26
synergism 1, 2, 3942
syringic acid 48, 49, 50
tanshen 243, 245
taxifolin 92
teas 2315, 245, 297, 313, 318, 319
tert-butylated hydroquinone (TBHQ)
401, 43, 333, 358
theaflavin-3,3-digallate 92
thiobarbituric acid value (TBA) 78, 79,
83
thyme 226, 227, 2378, 245
extraction of antioxidants 317
thymol, activity 36
a-tocopherol, activity 36
tocopherols 446
commercial production 321
losses during oil refining 345
synergism 401
use in oils 356, 361
tomatoes 215
transition metal ions, role in lipid
oxidation 16, 29

triglyceride rich lipoproteins (TRL)

129, 1335
triglycerides 7
mould degradation 16
oxidation rates 27
Trolox equivalent antioxidant activity
(TEAC) test 152, 1534
turmeric 23941, 245
tyrosol 49, 50
United States of America, regulation of
antioxidants in foods 2767,
2789
vanillic acid 49
vegetables
application of antioxidants 366
cruciferous 21314
green leafy 214
other 21415
root and tuberous 21013
very low density lipoproteins (VLDL)
1289, 133
vitamin B2 (riboflavin) 15, 2978
vitamin C (ascorbic acid) 2, 40, 110,
2989, 325
Maillard reaction 338
vitamin E (a-tocopherol) 8, 17, 44,
456, 51, 52, 95, 1089
lung cancer 109
vitamin K 31
vitamins
fat-soluble 17
losses during food processing 3345,
337, 340, 3434
water, effect on lipid oxidation 29
weight gain test 81
wheat 1889
whole plasma methods, bioavailability
prediction 1313
whortleberry 221
wines 217, 218, 221
zeaxanthin 128
singlet oxygen quenching 37
structure 38