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ANTIOXIDANTS
IN
FOOD
Presented by
EZHIL . C
INDUSTRY
In food industry,
Primary Antioxidant
Secondary antioxidant
Note: Even though many natural and synthetic compounds have antioxidant
properties, only a few of them have been accepted as ‘generally recognised
as safe (GRAS)’.
Water soluble Rosemary extracts are used in sauces, marinades and salad
dressings (Giese,1996)
It contains several antioxidants such as tocopherol, tocotrienols, oryzanol and triterpene alcohols
It is also used to preserve edible oils containing high linolenic acids such as soyabean ,wheat grem
oil ,rapeseed oil and canola
The green tea catechins solution is used in products such as pie crusts, dressings, meats,snacks
and pastries
TBHQ (Tertiary butylated hydro –quinone) has an excellent ability to retard oxygen
absorption in french fries ,potato chips
● Fourth level
activity
and heating time
● Fifth level
MRPs play an important role in food stability and hence gaining importance
They are highly reactive forms of oxygen that have a missing electron
Free radicals are capable of causing heart disease, cancer ,aging etc
This assay depends on the reduction of ferric tripyridyltriazine (Fe3+ -TPTZ) complex to
ferrous tripyridyltriazine (Fe2+ -TPTZ)
Fe2+ -TPTZ has an intensive blue colour and can be measured by 593 nm
spectrometrically.
Since almost all antioxidants such as ascorbic acid,uric acid can reduce Fe3+
This test is misleading ,since all the reductants that are able to reduce Fe3+
are considered antioxidants
The ORAC value is then calculated from the Trolox Equivalent and
expressed as ORAC units or value
The higher the ORAC value, the greater the “Antioxidant Power”
These are the big task for the food technologists to find ways in
discovering new natural antioxidants and determination its activity
ORAC CONTENT
Click to edit Master text styles
Second level 750207
● Third level
210 100
● Fourth level
● Fifth level
5570
1450
Ronald L.Prior ,Guohua Cao,1999.In vivo total antioxidant capacity and comparation of
different analytical methods. Free radical Biology & Medicine, Vol 27,pp 1173-1181
Ahmed Liyaqati S,2004.Role of antioxidants in improving the quality and shelf life of food
and food products. Beverage & Food World , July 2004,52-54
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