Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

Kiokias, Sotirios; Dimakou, Charikleia; Oreopoulou, Vassiliki

doi:10.1016/j.foodchem.2008.10.087

Cited by 32 publications

(18 citation statements)

References 27 publications

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“…Carotenoids did not seem to offer any protection against lipid oxidation in the present study, although significant amounts of α-and β-carotene and lutein/zeaxanthin were detected in the mayonnaise samples containing carrot, broccoli and onion. Similar results were reported by previous studies in which carotenoid extracts showed no inhibitory effect against the oxidative deterioration of sunflower oil-in-water emulsions (Kiokias et al 2009). On the contrary, the sample containing broccoli showed a strong pro-oxidant effect possibly reflecting the presence of pro-oxidising amino acids (Gln, Pro, Val, Arg, Ile, Thr, Leu, Phe, Asp, Ala, His, GABA, Gly, Ser) endogenous to the vegetable (Martínez-Tomé et al 2001).…”

Section: Resultssupporting

confidence: 92%

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

et al. 2015

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Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for mayonnaise reformulation was critical in inhibiting oxidation and followed the order beetroot > carrot ≈ onion with respect to antioxidant capacity. Broccoli induced a pro-oxidant effect and the rate of oxidation by the end of the storage period was 42 times higher compared with the control. The addition of beetroot, either fresh or freeze-dried, improved the oxidative stability of mayonnaise significantly. The process of freeze-drying affected adversely the ability of vegetables to decrease oil oxidation of the emulsions. This may reflect loss of important natural antioxidants during the drying procedure.

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Section: Resultssupporting

confidence: 92%

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

et al. 2015

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“…This option has been made available through the worldwide consumer preference for natural antioxidants, some of which are added intentionally during processing and some exist inherently in foods. Between them, carotenoids comprise the group of the most abundant micronutrients in fruits and vegetable; also, their dietary consumption is related with a lower frequency of some cancer types of as well as reinforces prevention against the cardiovascular diseases [11][12][13].…”

Section: Tomato Biochemical Compositionmentioning

confidence: 99%

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Viškelis¹,

Radzevičius²,

Urbonavičienė³

et al. 2015

Plants for the Future

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Tomato and tomato based products are an important agricultural production worldwide. More than 80 % of grown tomatoes in the worldwide are processing in the products such as tomato juice, paste, puree, catsup, sauce, and salsa. Tomato fruit is rich in phytochemicals and vitamins. Tomato nutritional value, color, fruit and flavor of their products depends mainly on lycopene, β-carotene, ascorbic acid and sugars and their ratio in fruits. Epidemiological studies and the results associated with the consumption of tomato products against the prevention of chronic diseases such as cancer and cardiovascular disease, confirming the tomato products as a functional food, and show that lycopene and β-carotene acts as an antioxidant. In order to increase the amount of these elements in tomato fruit, it is important to evaluate and investigate tomato genotypes influence to the carotenoids accumulation. Studies have confirmed that the carotenoid content in tomato fruits is determined by genotypic characteristics. In this work the main attention will be focused on from the biochemical and physical properties in tomato of different varieties, chemical and physical properties, to functional properties of supercritical fluid extraction of lycopene from tomato processing by products supercritical fluid tomato extracts.

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“…For all values, 48 µg mL −1 of the extract of tara pods performed with ethanol 75% led to the same delay in oxidation as 17.8 µg mL −1 of Trolox. Kiokias et al reported peroxide values between 45.60 and 51.15 meq kg −1 after 2 months in 10% sunflower oil‐in‐water emulsions with 2 g L −1 of different carotenoids including β‐carotene, lycopene, paprika, lutein and bixin. Although the time to reach these values was remarkably shorter in this study, also the concentration of antioxidant extracts was much lower (between 12 and 48 mg L −1 ).…”

Section: Resultsmentioning

confidence: 99%

“…In addition, such distribution is expected to grow rapidly in the next years due to a fostered interest in searching for new sources of natural antioxidants that are safe, cheap and without the adverse effects of synthetic ones . These new natural extracts should have the ability to act either directly taken as a diet complement or as an additive in food systems, fulfilling additional technological functions such as cationic dye removal or increasing the oxidative stability of oils and oil‐in‐water emulsions …”

Section: Introductionmentioning

confidence: 99%

“…18,19 These new natural extracts should have the ability to act either directly taken as a diet complement or as an additive in food systems, fulfilling additional technological functions such as cationic dye removal 6 or increasing the oxidative stability of oils and oil-in-water emulsions. 20 For all these reasons, tara pods have a high potential for medical, industrial and food applications. Their content of gallic acid and tannins, among other compounds, makes them a suitable raw material for preparing a wide variety of extracts.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

et al. 2013

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Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions

Cited by 32 publications

References 27 publications

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

Biochemical Parameters in Tomato Fruits from Different Cultivars as Functional Foods for Agricultural, Industrial, and Pharmaceutical Uses

Antioxidant properties of aqueous and ethanolic extracts of tara (Caesalpinia spinosa) pods in vitro and in model food emulsions

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