Antioxidant Measurement and Applications

454 Pages·2007·37.31 MB·English

by  Fereidoon Shahidi and Chi-Tang Ho (Eds.)

Antioxidant Measurement and
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In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
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In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
ACS SYMPOSIUM SERIES 956
Antioxidant Measurement and
Applications
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Sponsored by the
ACS Division of Agricultural and
Food Chemistry, Inc.
American Chemical Society, Washington, DC
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
Library of Congress Cataloging-in-Publication Data
American Chemical Society. Meeting (229th : 2005 : San Diego, Calif.)
Antioxidant measurement and applications / Fereidoon Shahidi, editor, Chi-
Tang Ho, editor.
p. cm.—(ACS symposium series ; 956)
"Developed from a symposium sponsored by the Division of Agricultural
and Food Chemistry, Inc. at the 229th National Meeting of the American
acs.org 6.fw001 CInhcelumdiecsa lb Sibolcioiegtrya, pShainc aDl rieegfeor,e Cncaelisf oarnndi ai,n Mdeaxr.c h 13-17, 2005"—T.p. verso
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2 on October 2, 2007 | doi: R61B6S1.o07c70i—e.Atyd4.c 4D2 2i vi2s0io0n7 of Agricultural and Food Chemistry. IV. Ti2tl0e0. 6048750
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wnloablicati Distributed by Oxford University Press
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PRINTED IN THE UNITED STATES OF AMERICA
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
Foreword
The ACS Symposium Series was first published in 1974 to pro
vide a mechanism for publishing symposia quickly in book form. The
purpose of the series is to publish timely, comprehensive books devel
oped from ACS sponsored symposia based on current scientific re
search. Occasionally, books are developed from symposia sponsored by
acs.org 6.fw001 aouthdeire nocreg. anizations when the topic is of keen interest to the chemistry
ubs.095 Before agreeing to publish a book, the proposed table of con
p://p007- tents is reviewed for appropriate and comprehensive coverage and for
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In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
Preface
Antioxidants play an important role in preventing oxidant damage
both in vivo and in vitro. In the body, antioxidant enzymes, vitamins E
org 001 and C, selenium, and dietary antioxidants neutralize free radicals and
acs.6.pr therefore control age-related and chronic diseases. In foods, antioxidants
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21
October 07 | doi: Tfahr enroe uanrei foalrsmo portohceerd ucroem hpalsi cbaetieonn sf oruenladt etod btoe ampaptlriicxa belfef etcot aflrl osmy stoetmhes.r
2 on 2, 20 dinegterermdiiennatsti oinn othf ea nftoioodx idasa nwtse. ll as extraction methods for isolation and
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(Chapters 21-24) and finally, application of antioxidants in selected
foods is presented (Chapters 25-27).
The book will serve as a useful reference for research workers and
students in a variety of disciplines, including food science, nutrition,
chemistry, and biochemistry as well as for health professionals.
Researchers in the universities, industry, and government laboratories
will find it of particular interest as it provides the most recent findings in
this ever-growing area.
xi
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
We are indebted to all authors who contributed to this book and
shared their vast knowledge in preparing a state-of-the-art information
package for those interested in the area of food antioxidants. We are also
grateful to Peggy-Ann Parsons for her hard work in formatting the
manuscripts and in providing all the required assistance during
preparation of this book.
Fereidoon Shahidi
Department of Biochemistry
Memorial University of Newfoundland
St. John's, Newfoundland A1B 3X9
org 001 CANADA
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xii
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
Chapter 1
Antioxidant Measurement and Applications:
An Overview
Fereidoon Shahidi1 and Chi-Tang Ho2
1Department of Biochemistry, Memorial University of Newfoundland,
St. John's, Newfoundland A1Β 3X9, Canada
org 001 2Department of Food Science, Rutgers, The State University of New Jersey,
acs.6.ch 65 Dudley Road, New Brunswick, NJ 08901
bs.95
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22, 2009 | htt10.1021/bk-2 Antioxidants are added to fats, oils and fatty foods to prevent
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1M supplements, it is necessary to have good and reliable methods
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Introduction
Autoxidation occurs widely in fats, oils and lipid-containing foods, and
causes food quality deterioration with concomitant generation of loss of
nutrients, unpleasant flavors, and even potentially toxic substances. Among the
methods for preventing oxidation, addition of antioxidants is the most effective,
convenient and economical one (7).
Antioxidants are also important to human health. Antioxidant protection
from damage due to free radicals is vital for the integrity of cellular structures
2 © 2007 American Chemical Society
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
3
and macromolecules (2,3). As we age, the system which utilizes antioxidants for
our defense and protection also declines, and can be aggravated by the presence
of various oxidative stresses caused by pollution, exercise, smoke exposure and
radiation. This defense system operates through a series complex networks
between vitamins C and E, carotenoids, zinc, copper, selenium, and magnesium-
dependent enzyme antioxidants as well as other phytonutrients, which together
perform highly involved recycling and regeneration reactions to optimize free
radical protection. Deficiencies in any of the mentioned necessary components
could potentially lead to a severely compromised defense system (4,5). Owing to
the incomplete efficiency of our endogeneous defense systems, dietary
antioxidants are needed to overcome the oxidative damage (5).
org 001 Dietary Antioxidants
acs.6.ch
ubs.095 Carotenoids and phenolic compounds are major dietary antioxidants. Both
p://p007- of these groups of compounds contain hundred of members (6).
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21 chemical structure of what is often considered their backbone molecule, a 40-
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2 on 2, 20 molecules (7). This characteristic may be responsible for the antioxidant activity
45.h 1 seen in biological carotenoids. In addition to scavenging free radicals, other
22.arc health benefits related to this observed antioxidative activity include protection
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ded on β-Carotene is the most common carotenoid in food and the most potent of
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pressure of oxygen significantly less than that in normal air (77). Such low
oxygen partial pressures are found in most tissues under physiological
conditions. At higher oxygen pressure it loses the antioxidant activity and shows
a pro-oxidant effect (77).
Lutein and its isomer, zeaxanthin, are yellow pigments that belong to the
classes of non-provitamin A carotenoids. Unlike other carotenoids, hydroxyl
groups are substituted on the ring structures at the end of the conjugated double
bond chains of lutein and zeaxanthin. Lutein is naturally occurring and found
predominantly in dark green, leafy vegetables such as spinach and kale.
Zeaxanthin gives corn its yellow color. There is a growing body of evidence
(including in vivo, in vitro and epidemiological studies) supporting the claim that
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.
4
lutein and zeaxanthin contribute to health and delay age related macular
degeneration of the eyes and, to a lesser extent, cancers and heart diseases (72-
14). The evidence for the role of lutein and zeaxanthin in eye health is very
strong because of their exclusive presence in the ocular tissues and the high
numbers of epidemiological studies that have been conducted. With a high
accumulation in the macula of the eye, the area of highest visual acuity, lutein
and zeaxanthin are proposed to have the ability to filter out harmful blue light,
while at the same time acting as antioxidants to quench potentially damaging
reactive oxygen species (ROS; 75).
Lycopene, a carotenoid found in tomatoes, watermelon, papaya, apricot,
orange and pink grapefruit, exhibits antioxidant and anticancer activities (76).
About 80% of lycopene is consumed through tomatoes and tomato-related
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acs.6.ch health effects of lycopene are thought to be due to its antioxidant properties,
ubs.095 evidence is accumulating to suggest other mechanisms of action like hormone
p://p007- and immune system modulation (18). Lycopene is the most abundant carotenoid
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2 on 2, 20 The most abundant phenolic compounds in food are flavonoids. Flavonoids
45.h 1 are present in edible fruits, leafy vegetables, roots, tuber bulbs, herbs, spices,
22.arc legumes, tea, coffee, cocoa, chocolate and red wine. They can be classified into
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human diet. It is estimated that the average American's daily intake of the
consumption of flavonols is close to 20-25 mg/day (21).
Almost all flavonoids possess several common biological and chemical
properties: (a) antioxidant activity, (b) the ability to scavenge ROS, (c) the
ability to scavenge electrophiles, (d) the ability to inhibit nitrosation, (e) the
ability to chelate metals, (f) the potential to produce hydrogen peroxide in the
presence of certain metals and (g) the capability to modulate certain cellular
enzyme activities (22). It appears that diets rich in flavonoids may protect
against cardiovascular diseases, neurodegenerative disorders and some forms of
cancer.
In Antioxidant Measurement and Applications; Shahidi, F., el al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2007.