Synthetic phenolics as antioxidants for food preservation

Makahleh, Ahmad; Saad, Bahruddin; Bari, Md. Fazlul

doi:10.1016/b978-1-78242-089-7.00003-8

Cited by 17 publications

(23 citation statements)

References 45 publications

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“…Synthetic antioxidants, used for more than 50 years, seem to have a poor safety profile. The most common ones, BHA and BHT (butylated hydroxytoluene), have shown to be carcinogenic in animals and therefore, their use is restricted in many countries . Lipid oxidation is one of the major causes of food deterioration that might occur during storage and processing.…”

Section: Resultsmentioning

confidence: 99%

“…The most common ones, BHA and BHT (butylated hydroxytoluene), have shown to be carcinogenic in animals and therefore, their use is restricted in many countries. 25 Lipid oxidation is one of the major causes of food deterioration that might occur during storage and processing. EOs isolated from different Thymus species, including T. vulgaris, were found to inhibit lipid peroxidation in different experimental models.…”

Section: Antioxidant Activitymentioning

confidence: 99%

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Essential oils of Moldavian Thymus species: Chemical composition, antioxidant, anti‐Aspergillus and antigenotoxic activities

Aprotosoaie

Ciocârlan

Brebu³

et al. 2019

Flavour & Fragrance J

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Thymus species are important aromatic, medicinal and culinary plants with a significant economic value. This study evaluated for the first time the chemical composition and in vitro bioactivities of the essential oils (EOs) from five Moldavian Thymus species (T. vulgaris, T. × citriodorus, T. calcareus) and cultivars (T. vulgaris ‘Faustini’, T. citriodorus ‘Aureus’). The main compounds in Thymus EOs were: thymol in T. vulgaris and T. calcareus EOs (55.44% and 55.45%, respectively), lavandulol in T. × citriodorus EO (54.27%), and geraniol in T. citriodorus ‘Aureus’ and T. vulgaris ‘Faustini’ EOs (60.31% and 31.45%, respectively). T. vulgaris and T. calcareus EOs showed the most potent antioxidant activities (EC50=0.003 mg/mL in ABTS radical cation scavenging assay) and exhibited significant inhibitory effects against aflatoxin‐producing Aspergillus flavus fungus (MIC=0.25 μL/mL). At doses that provided micromolar concentrations of thymol, T. vulgaris and T. calcareus EOs acted genoprotective at preventive and interventional levels against H2O2‐induced genomic damage in V79 cells, the former being more active (6.21% and 5.52% vs. 25.13% and 7.26% tail DNA in pre‐ and post‐treatment protocols, respectively). The genoprotective effects may be ascribed to antioxidant potential and, possibly, to stimulation of DNA repair processes. The Moldavian Thymus species are valuable resources of bioactive EOs for pharmaceutical and food industries (T. vulgaris, T.calcareus) but also for flavor industry and perfumery (T. × citriodorus, T. citriodorus ‘Aureus’, T. vulgaris ‘Faustini’).

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Section: Resultsmentioning

confidence: 99%

Section: Antioxidant Activitymentioning

confidence: 99%

Essential oils of Moldavian Thymus species: Chemical composition, antioxidant, anti‐Aspergillus and antigenotoxic activities

Aprotosoaie

Ciocârlan

Brebu³

et al. 2019

Flavour & Fragrance J

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“…In addition octyl gallate (OG) and dodecyl gallate (DG) are also used as a synthetic antioxidant (Makahleh, Saad, & Bari, 2015). These synthetic phenolic antioxidants are deliberately added to products in order to prevent or delay the onset of lipid oxidation during processing and storage of fats, oils and lipid-containing foods and have been used by the food industry for some 60 years or so (Saad et al, 2007).…”

Section: Synthetic Food Phenolic Antioxidantsmentioning

confidence: 99%

“…Furthermore, at concentrations as low as 125 ppm, which is closer to food additive levels, BHA exhibits anticarcinogenic properties (Williams et al, 1999). BHA is used in baked and fried foods as well as in dry cereals, potato products, dessert mixes and beverages (Dolatabadi & Kashanian, 2010;Makahleh et al, 2015).…”

Section: Butylated Hydroxyanisole (Bha)mentioning

confidence: 99%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,247

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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“…(PELEG et al, 1991;MIGLIO et al, 2008;LEONG;PERLA, 2012;DRINKWATER;MURADOR et al, 2015) Entretanto, alguns compostos fenólicos sintéticos podem ser encontrados em diversos tipos de produtos industrializados, inclusive em bebidas com baixa porcentagem de polpa de frutas, pois são acrescentados durante seu processamento industrial com função de antioxidante. (MAKAHLEH et al, 2015) Na literatura foram encontrados teores de fenólicos totais para os sucos naturais de laranja, goiaba e uva, respectivamente de 6,00 RODRIGUEZ-SANOA, 1999;GIMENEZ, 2002;GAHLER;OTTO;BÖHM;YAMASHITA, 2003) O dióxido de enxofre e os sulfitos, assim como o ácido ascórbico, são largamente utilizados na indústria alimentícia, no entanto, esses compostos favorecem a degradação das antocianinas por mecanismos não enzimáticos. (MARKAKIS, 1982;GIMENEZ et al, 2002;YAMASHITA et al, 2003).…”

Section: Preparado Sólido Para Refrescounclassified

Comparação do teor de compostos bioativos e capacidade antioxidante entre sucos naturais, integrais, néctares, preparados líquidos e sólidos para refresco

Passos¹

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Agradeço primeiramente a Deus, por todas as oportunidades, bênçãos e proteção em minha vida, sou grata também por me guiar e iluminar nos momentos mais difíceis. Agradeço aos meus pais, Eduardo e Márcia, por todo carinho, amor, incentivo e conselhos durante toda minha vida, formação profissional e pósgraduação. Agradeço a minha madrinha Dalva, por todas as orações, ajuda e incentivo durante toda a minha formação educacional desde criança, as quais foram essenciais para meu aprendizado pessoal e profissional. Agradeço a meu namorado Maurício, por todo carinho, amor, companheirismo e auxílio em todos os momentos. Sou muito grata à Paula Payão por toda amizade, companheirismo, por seu trabalho e ajuda foram extremamente importantes para realização das análises bioquímicas deste trabalho. Obrigada ao Prof. Alceu por todos estes anos, por todas as oportunidades, pela sua atenção e sempre disponível para esclarecimento de dúvidas e apoio. Agradeço à Capes pelo apoio financeiro por meio da concessão da bolsa de Mestrado. Agradeço também aos funcionários do departamento da Pós-Graduação em Clínica Médica pelo apoio, atenção e sempre disponíveis para ajuda e esclarecimento de dúvidas. RESUMO PASSOS, Clara Romanholi. Comparação do teor de compostos bioativos e capacidade antioxidante entre sucos naturais, integrais, néctares, preparados líquidos e sólidos para refresco. 2019. 91 f. Dissertação

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Synthetic phenolics as antioxidants for food preservation

Cited by 17 publications

References 45 publications

Essential oils of Moldavian Thymus species: Chemical composition, antioxidant, anti‐Aspergillus and antigenotoxic activities

Essential oils of Moldavian Thymus species: Chemical composition, antioxidant, anti‐Aspergillus and antigenotoxic activities

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Comparação do teor de compostos bioativos e capacidade antioxidante entre sucos naturais, integrais, néctares, preparados líquidos e sólidos para refresco

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