Nereis. Interdisciplinary Ibero-American Journal of Methods, Modelling and Simulation.

Buscador

Plant species as food antioxidants

Abstract

Lipid oxidation is the main deterioration reaction during the processing of food, as well as in its storage. Both circumstances limit the shelf-life of most foods, causing musty smell and taste in them, a process which is known as oxidative rancidity. In addition, lipid oxidation can damage biological membranes, enzymes and proteins, resulting in the appearance of potentially toxic secondary compounds. To control these oxidative processes, the addition of antioxidants is a common strategy against oxidative reactions in the processing or storage of food. The antioxidants that are commonly used have begun to concern today’s society that they may have harmful effects on human health. Recently, an industry of natural antioxidants derived from plant species and that can replace synthetic antioxidants is thus emerging. Not only does the enrichment of processed foods with vegetable extracts solve the problem of oxidation of food, but it can also result in an improvement of the consumer’s health. These natural compounds are mainly polyphenols (phenolic acids, flavonoids, anthocyanins, lignins), carotenoids (xanthophylls and carotenes), tocopherols, tocotrienols and some amino acids and peptides. They are widely distributed in species of cereals, aromatics, fruit trees, horticultural crops and oilseeds. Natural antioxidants present in aromatic plant species such as rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) are already being marketed as natural and safe food preservatives, being applied to foods which are rich in fats such as vegetable oils.

References

Redondo-Cuevas L, Castellano G, Raikos V. Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. 2018. International Journal of Food Science and Technology. 2017;52(11):2422-8. DOI: 10.1111/ijfs.135264.

Lobo V, Patil A, Phatak A, Chandra N. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews. 2010;4(8):118-26. DOI: 10.4103/0973-7847.70902.

Reiter R, Tan D, Galano A. Melatonin reduces lipid peroxidation and membrane viscosity. 2019. Frontiers in physiology. 2014;5(377):1-4. DOI: 10.3389/fphys.2014.00377.

Taghvaei, M, Jafari SM. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Association of Food Scientists & Technologists. 2015;52:1272-82.

Shahidi F, Ambigaipalan P. Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects-A review. Journal of Functional Foods. 2015;18:820-97.

Choe E, Min DB. Mechanisms of Antioxidants in the Oxidation of Foods. 2019. Comprehensive Reviews in Food Science and Food Safety. 2009;8(4):345-58. DOI: 10.1111/j.1541-4337.2009.00085.x.

Johnson DR, Decker EA. The Role of Oxygen in Lipid Oxidation Reactions: A review. Annual Reviews of food Science and Technology. 2015;6:171-90.

Kristinova V, Mozuraityte R, Aaneby J, Storrø I, Rustad T. Iron-mediated peroxidation in marine emulsions and liposomes studied by dissolved oxygen consumption. Eur. J. Lipid Sci. Tech. 2014;116:207-25.

Kamal-Eldin A., Appelqvist LA. The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids. 1996;31:671-701.

Pardau MD, Pereira AS, Apostolides Z, Serem JC, Bester MJ. Antioxidant and anti-inflammatory properties of Ilex guayusa tea preparations: a comparison to Camellia sinensis teas. 2019. Food & Function. 2017;8:4601-4610. DOI: 10.1039/c7fo01067b.

Leopoldini M, Russo N, Toscano M. The molecular basis of working mechanism of natural polyphenolic antioxidants. Food Chemistry. 2011;125:288-306.

Shahidi F. Handbook of Antioxidants for Food Preservation, first ed., Woodhead Publishing Series in Food Science. Cambridge, UK: Elsevier; 2015.

Taghvaei M, Jafari SM. Application and stability of natural antioxidants in edible oils in order to substitute synthetic aditives. Association of Food Scientists & Technologists. 2015;52:1272-82.

Chotimarkorn C, Benjakul S, Silalai N. Antioxidant components and properties of five long-grained rice bran extracts from commercial available cultivars in Thailand. Food Chemistry. 2008;111:636-41.

Choi Y, Lee J. Antioxidant and antiproliferative properties of a tocotrienol-rich fraction from grape seeds. Food Chemistry. 2009;114:1386-90.

Makinen, M., Kamal-Eldin, A., Lampi, A. M., Hopia, A. Effects of ɑ- and γ-tocopherol on formation of hydroperoxides and two decomposition products from methyl linoleate. Journal of the American Oil Chemist’s Society, 2000;77:801-6.

Choe, E. Chapter 17: Effects and mechanisms of minor compounds in oil on lipid oxidation. In CC Akoh, DB Min (Eds.), Food Lipids. Boca Raton, Florida, USA: CRC Press; 2008:449-74.

Reis FS, Ferreira ICFR, Barros L, Martins A. A comparative study of tocopherols composition and antioxidant properties of in vivo and in vitro ectomycorrhizal fungi. LWT-Food Science and Technology. 2011;44:820-4.

Rodríguez-Amaya DB. Changes in carotenoids during processing and storage of foods. Archivos Latinoamericanos de Nutrición, 1999;49:38S-47S.

Sarmadi BH, Ismail A. Antioxidative peptides from food proteins: a review. Peptides. 2010;31:1949-56.

Hwang JY, Shyu YS, Wang YT, Hsu CK. Antioxidative properties of protein hydrolysate from defatted peanut kernels treated with esperase. Food Sci Technol. 2010;43:285-90.

Revilla E, Maria CS, Miramontes E, Bautista J, García-Martínez A, Cremades O, et al. Nutraceutical composition, antioxidant activity and hypocholes-terolemic effect of a water-soluble enzymatic extract from rice bran. Food Res Int. 2009;42:387-93.

Megías C, Pedroche J, Yust MM, Girón-Calle J, Alaiz M, Millán F., et al. Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin. Food Sci Technol. 2008;41:1973-7.

Xie Z, Huang J, Xu X, Jin Z. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 2008;111:370-6.

Li XX, Han LJ, Chen LJ. In vitro antioxidant activity of protein hydrolysates prepared from corn gluten meal. J Sci Food Agric. 2008;88:1660-6.

Ningappa M, Srinivas L. Purification and characterization of 35 kDa antioxidant protein from curry leaves (Murraya koenigii L.). Toxicol In Vitro. 2008;22:699-709.

Sarmadi BH, Ismail A. Antioxidative peptides from food proteins: a review. Peptides. 2010;31:1949-56.

Vermerris W, Nicholson R. Phenolic compound biochemistry. first ed. Springer Netherlands. 2006. DOI: 10.1007/978-1-4020-5164-7.

Yang Y, Song X, Sui X, Qi B, Wang Z, Li Y, Jiang L. Rosemary extract can be used as a synthetic antioxidant to improve vegetable oil oxidative stability. Industrial Crops and Products. 2016;80:141-7.

Alizadeh L, Nayebzadeh K, Mohammadi A. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices. Journal of Food Science and Technology. 2016;53:611-20.

Redondo-Cuevas L. Improving the oxidative stability of oils and fats with natural products. Tesis doctoral UCV; 2018.

Srivastava A, Tandon P, Ayala AP, Jain S. Solid state characterization of an antioxidant alkaloid boldine using vibrational spectroscopy and quantum chemical calculations. Vib. Spectrosc. 2011;56:82-8.

Falé PL, et al. Acetylcholinesterase inhibition, antioxidant activity and toxicity of Peumus boldus water extracts on HeLa and Caco-2 cell lines. Food and Chemical Toxicology. 2012;50(8):2656-2662. DOI:10.1016/j.fct.2012.04.049.

Velásquez P, Sandoval MI, Giordano A, Gómez M, Montenegro G. Nutricional Composition and Polyphenolic Content of Edible Peumus boldus Mol. Fruits. Ciencia e Investigación Agraria. 2017;44:64-74.

Kumar CM, Singh SA. Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technologists. 2015;52:2934-2941. DOI:10.1007/s13197-014-1334-6.

Khatib S, Harnafi M, Touiss I, Bekkouch O, Amrani S, Harnafi H. Phenolic Extract of Basil Prevents Lipid Oxidation in Sunflower Oil, Beef and Turkey Meat: A Comparison with Synthetic Antioxidant BHA. American Journal of Food Science and Nutrition. 2018;5:66-75.

Lee O, Lee B. Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract. Bioresource Technology. 2010;101:3751-4.

Özcan MM, Matthaus B. A review: benefit and bioactive properties of olive (Olea europaea L.) leaves. European Food Research and Technology. 2017;243:89-99.

Stoilova I, Krastanov A, Stoyanova A, Denev P, Gargova S. Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry. 2007;102:764-70.

Singh R, Lawrence R, Lawrence K, Agarwal B, Gupta RK, et al. Antioxidant and Antibacterial Activity of Syzygium aromaticum, Zingiber officinale and Cinnamomum zeylanicum Essential Oils. Chemical Science Transactions. 2015;4:239-45.

Si W, Chen YP, Zhang J, Chen Z, Chung HY. Antioxidant activities of ginger extract and its constituents toward lipids. Food Chemistry. 2018;239:1117-25.

Kolerh, F. E. Medizinal-Pflanzen in naturgetreuen Abbildungen mit kurz erläuterndem texte. Germany: Gera-Untermhaus. Leipzig, 1887.

Downloads

Download data is not yet available.