Evolution of food antioxidants as a core topic of food science for a century

Cömert, Ezgi Doğan; Gökmen, Vural

doi:10.1016/j.foodres.2017.10.056

Cited by 155 publications

(122 citation statements)

References 237 publications

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“…Thus, a high RSA obtained in a test with DPPH does not actually guarantee the ability of compounds to protect cells under oxidative stress conditions . The need for an comprehensive approach and a combination of different models has been repeatedly indicated earlier, as there is no simple universal method to correctly evaluate the AO capacity …”

Section: Resultsmentioning

confidence: 99%

“…[30,31,33] The need for an comprehensive approach and a combination of different models has been repeatedly indicated earlier, as there is no simple universal method to correctly evaluate the AO capacity. [43][44][45][46] Conclusions A series of seven novel esters and amides was synthesized using simple transformations based on 2,6-diisobornyl-4-methylphenol (1) via an intermediate para-coumaric acid 3. For the obtained derivatives, the antioxidant potential was evaluated on in vitro models.…”

Section: Resultsmentioning

confidence: 99%

“…-3-[(1R,2S,4S)-1,7,7trimethylbicyclo[2.2.1]heptan-2-yl]-5-[(1S,2R,4R) 17)). 13 C-NMR (75 MHz, CDCl 3 ): 12.60, 20.23, 21.38 (C(8), C(8'), C(9), C(9'), C(10), C(10')); 27.51 (C(5), C(5')); 34.03 (C(3), C(3')); 40.07 (C(6), C(6')); 45.40 (C(4), C(4')); 46.05 (C(2), C(2')); 48.32 (C(7), C(7')); 50.02 (C(1), C(1')); 51.52 (MeO); 114.17 (C(18)); 125.41 (C(15)); 126.00 (C(14), C(16)); 129.14 (C(11), C(13)); 146.17 (C(17)); 156.43 C(12)); 167.94 (C(19) -3-[(1R,2S,4S)-1,7,7trimethylbicyclo[2.2.1]heptan-2-yl]-5-[(1S,2R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-yl] 17)). 13 C-NMR (75 MHz, CDCl 3 ): 12.61, 20.25, 21.38 (C(8), C(8'), C(9), C(9'), C(10), C(10')); 14.39 (OCH 2 Me); 27.52 (C(5), C(5')); 34.02 (C(3), C(3')); 40.07 (C(6), C(6')); 45.40 (C(4), C(4')); 46.06 (C(2), C(2')); 48.32 (C(7), C(7')); 50.02 (C(1), C(1')); 60.27 (OCH 2 Me); 114.63 (C(18)); 125.49 (C(15)); 125.98 (C(14), C(16)); 129.11 (C(11), C(13)); 154.91 (C(17)); 156.…”

Section: Synthesis Of Compounds 4 Andmentioning

confidence: 99%

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Synthesis and Antioxidant Ability of Novel Derivatives Based on para‐Coumaric Acid Containing Isobornyl Groups

Буравлев

Dvornikova

Schevchenko

et al. 2019

Chemistry & Biodiversity

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A series of novel esters and amides was synthesized on the basis of para‐coumaric acid containing isobornyl groups in ortho‐positions relative to the phenolic hydroxy group. Antioxidant properties of the obtained compounds were evaluated and compared on in vitro models: radical‐scavenging ability, antioxidant activity on a substrate containing the lipids of animal brain, cytotoxicity of red blood cells, antioxidant and membrane‐protective properties on the model of oxidative red blood cells hemolysis. Statistically significant relationship was established between the antioxidant activity of the studied compounds in model system containing animal lipids and the parameters reflecting their antioxidant properties on the model of H2O2‐induced hemolysis of red blood cells. It was determined that an amide with a morpholine fragment has the highest antioxidant activity. The specified derivative significantly surpassed the reference substances (parent acid, BHT) and was not inferior to the effective antioxidant 2,6‐diisobornyl‐4‐methylphenol in terms of its properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Synthesis Of Compounds 4 Andmentioning

confidence: 99%

See 1 more Smart Citation

Synthesis and Antioxidant Ability of Novel Derivatives Based on para‐Coumaric Acid Containing Isobornyl Groups

Буравлев

Dvornikova

Schevchenko

et al. 2019

Chemistry & Biodiversity

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“…Antioxidants are among the most studied issues both in food science and in nutrition. These compounds were firstly used just as food preservatives, but then, it was realized that they inhibited the oxidation processes not only in foods but also in animal metabolism (Cömert & Gökmen, ). Carotenoids, such as β‐carotene, lycopene and astaxanthin, are natural fat‐soluble pigments that are widespread and structurally quite diverse (Amar, Kiron, Satoh, & Watanabe, ).…”

Section: Introductionmentioning

confidence: 99%

Dietary β‐carotene improves growth performance and antioxidant status of juvenilePiaractus mesopotamicus

et al. 2019

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This study was conducted to investigate the effects of dietary synthetic β‐carotene on growth performance, haematological and immunological parameters, energy reserves and antioxidant status of juvenile fish Piaractus mesopotamicus. Two hundred and ten fish (12.24 ± 2.98 g) were fed with a control extruded feed (CEF) and the same diet supplemented with β‐carotene (BEF) for 90 days. A higher weight gain and specific growth rate were found in fish fed BEF in comparison with those fed CEF. In addition, BEF‐fed fish showed lower liver somatic index and a higher percentage of eosinophils. No statistical differences were found in energy reserves, except for plasma triglycerides which decreased in fish fed with BEF. Regarding oxidative stress markers, decreased activities of antioxidant enzymes were found in intestine and gills of BEF‐fed fish (SOD and GST, respectively). In the liver, both LPO levels and CAT activity decreased in fish fed with BEF. Additionally, lower brain LPO levels without changes in the antioxidant enzymes were observed in BEF‐fed fish. The inclusion of dietary synthetic β‐carotene improved growth and antioxidant status, and had a plasma triglyceride‐lowering effect in juvenile P. mesopotamicus.

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“…Some authors have researched the antioxidant properties of EOs in food matrices, such as peanut products, cream cheese, olive oil, sunflower oil, mayonnaise, and beef, although studies are not extensive. The timeline evolution presented by Cömert and Gökmen shows that exploration of antioxidant compounds is not only focused on antioxidant properties but also on the design of functional foods, such as peanuts with added EO.…”

Section: Introductionmentioning

confidence: 99%

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

Olmedo

Grosso

2019

Euro J Lipid Sci & Tech

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The objective of the study is to evaluate lipid oxidation stability in roasted peanuts with essential oils as natural antioxidants. Laurel, oregano, and rosemary essential oil (LEO, OEO, and REO, respectively) provide preliminary antioxidant activity determined by free radical scavenging activity (DPPH test) of 61.1, 58.4, and 47.9% and total phenolic content of 10.3, 10.6, and 8.4 mg g−1 for LEO, OEO, and REO, respectively. Essential oil (EO; 0.02% p/p) is added to roasted peanuts and an affective sensory test (nine‐point hedonic scale) shows that samples with OEO have greater values (6.74) than those of other samples (≈6.20). Chemical (peroxide anisidine diene content and Totox values) volatile (hexanal and 2‐heptenal) and sensory (oxidized and cardboard intensity) indicators change over 84 storage days. Samples with EOs show lower values than those for controls decreasing lipid oxidation. Samples with BHT have the lowest values for deterioration indicators. Principal component analysis of EOs for all indicators and samples with EOs shows that LEO and OEO have better antioxidant properties than REO. Coefficient regression between sensory variables peroxide value and hexanal has a good correlation and can be used as a predictor equation. Essential oils can be used as flavor and natural antioxidant agent in roasted peanut. Practical Applications: The authors believe in the importance of replacing the use of synthetic antioxidants with natural antioxidants in foods. Synthetic antioxidants are being questioned by the perception of safety that these offer by consumers. The essential oils present an antioxidant alternative since their components possess these properties and the application of them is a reason for research to be able to provide more information to the food industry. The sensory properties of essential oils are well received by consumers and the potential for their application as functional flavorings is in its initial stages. That is why this research collaborates with the use of the essential oils of oregano, laurel, and rosemary as possible antioxidants and flavors in peanuts roasted or in other food (which is susceptible to oxidative processes) evidenced its antioxidant properties and the modification of taste and sensory perception by the consumers. Oregano, laurel, and rosemary essential oils can be used as antioxidants in peanut products and foods with high lipid content.

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Evolution of food antioxidants as a core topic of food science for a century

Cited by 155 publications

References 237 publications

Synthesis and Antioxidant Ability of Novel Derivatives Based on para‐Coumaric Acid Containing Isobornyl Groups

Synthesis and Antioxidant Ability of Novel Derivatives Based on para‐Coumaric Acid Containing Isobornyl Groups

Dietary β‐carotene improves growth performance and antioxidant status of juvenilePiaractus mesopotamicus

Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids

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