Food additives are substances which are added to food to:
either improve the flavor, texture, colour or chemical preservatives, taste, appearance or function as processing aid
LYCOTENFORTE CapsulesTM: The most powerful antioxidant mentains optimum healt...SriramNagarajan16
Oxidation is a chemical reaction that transfers electrons from a substance to anoxidizing agent Oxidation
reactions can produce free radicals. In turn, these radicals can start chain reactions.
Antioxidants terminate the chain reactions by removing free radical intermediates, and inhibit other oxidation
reactions. They do this by being oxidized themselves, so antioxidants are often called as reducing agents such
as thiols, ascorbic acid or polyphenols.
Antioxidants are widely used as ingredients in dietary supplements and have been investigated for the
prevention of diseases such as cancer, coronary heart disease and even altitude sickness.
Antioxidants are our first line of defense against free radical damage, and are critical for maintaining optimum
health and wellbeing. The need for antioxidants becomes even more critical with increased exposure to free
radicals. Pollution, cigarette smoke, drugs, illness, stress, and even exercise can increase free radical exposure.
Because so many factors can contribute to oxidative stress, individual assessment of susceptibility becomes
important. Many experts believe that the Recommended Dietary Allowance (RDA) for specific antioxidants
may be inadequate and, in some instances, the need may be several times the RDA. As part of a healthy lifestyle
and a well-balanced, wholesome diet, antioxidant supplementation is now being recognized as an important
means of improving free radical protection. Damage to cells caused by free radicals is believed to play a central
role in the aging process and in disease progression. The present paper Reviews the Role of LYCOTENFORTE
Capsules in maintaining optimum health and wellbeing.
Antioxidants are molecules capable of reducing the causes or effects of oxidative stress. Oxidative stress can be caused by environmental factors, disease, infection, inflammation, aging (ROS production). The body produces some endogenous antioxidants, but dietary antioxidants may provide additional line of defense. Flavonoids & other polyphenolics, Vitamins C & E, and Carotenoids are the most common dietary antioxidants. Many herbs and botanicals also contain antioxidants.
Any molecule containing one or more unpaired electrons. These unpaired electrons readily form free radical molecules which are chemically reactive and highly unstable.
Phytochemical community open house dalhousie university truro campusUniversité Laval
Phytochemicals are broad & diverse group of compounds that are produced & accumulated in plants. Phytochemical-rich foods include: fruits & vegetables, some cocoa products, as well as whole grains, beverages such as tea & wine. Phytochemicals can alter metabolic & cellular processes.
LYCOTENFORTE CapsulesTM: The most powerful antioxidant mentains optimum healt...SriramNagarajan16
Oxidation is a chemical reaction that transfers electrons from a substance to anoxidizing agent Oxidation
reactions can produce free radicals. In turn, these radicals can start chain reactions.
Antioxidants terminate the chain reactions by removing free radical intermediates, and inhibit other oxidation
reactions. They do this by being oxidized themselves, so antioxidants are often called as reducing agents such
as thiols, ascorbic acid or polyphenols.
Antioxidants are widely used as ingredients in dietary supplements and have been investigated for the
prevention of diseases such as cancer, coronary heart disease and even altitude sickness.
Antioxidants are our first line of defense against free radical damage, and are critical for maintaining optimum
health and wellbeing. The need for antioxidants becomes even more critical with increased exposure to free
radicals. Pollution, cigarette smoke, drugs, illness, stress, and even exercise can increase free radical exposure.
Because so many factors can contribute to oxidative stress, individual assessment of susceptibility becomes
important. Many experts believe that the Recommended Dietary Allowance (RDA) for specific antioxidants
may be inadequate and, in some instances, the need may be several times the RDA. As part of a healthy lifestyle
and a well-balanced, wholesome diet, antioxidant supplementation is now being recognized as an important
means of improving free radical protection. Damage to cells caused by free radicals is believed to play a central
role in the aging process and in disease progression. The present paper Reviews the Role of LYCOTENFORTE
Capsules in maintaining optimum health and wellbeing.
Antioxidants are molecules capable of reducing the causes or effects of oxidative stress. Oxidative stress can be caused by environmental factors, disease, infection, inflammation, aging (ROS production). The body produces some endogenous antioxidants, but dietary antioxidants may provide additional line of defense. Flavonoids & other polyphenolics, Vitamins C & E, and Carotenoids are the most common dietary antioxidants. Many herbs and botanicals also contain antioxidants.
Any molecule containing one or more unpaired electrons. These unpaired electrons readily form free radical molecules which are chemically reactive and highly unstable.
Phytochemical community open house dalhousie university truro campusUniversité Laval
Phytochemicals are broad & diverse group of compounds that are produced & accumulated in plants. Phytochemical-rich foods include: fruits & vegetables, some cocoa products, as well as whole grains, beverages such as tea & wine. Phytochemicals can alter metabolic & cellular processes.
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules.
Oxidation reactions can form free radicals and these start chain reactions that damage cells .
Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions
Health benefits of antioxidants and dietary fibres as nutraceuticalsNABARUN MUKHOPADHYAY
This presentation emphasizes the importance of natural antioxidants and dietary fibres as nutraceuticals. Viewers will also get the idea about the usefulness of nutraceuticals.
Matrix Fine Sciences is a Life science division of a fifty year old group which has intense and diverse manufacturing experience in Nutraceutical industry. Matrix fine sciences is specialized in extraction of Natural Tocopherol( Vitamin E), Natural Tocopherol is an effective Antioxidant used in variety of Food applications for increasing Shelf life of the products, protecting Natural Colours and Nutritional values.
Introduction
Oxidation
What are antioxidants?
Antioxidants
Source of Antioxidants
Antioxidants produced by Plants
Major Antioxidant compounds in Plants
Fruits and Vegetables with highest Antioxidant content
Conclusion
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules.
Oxidation reactions can form free radicals and these start chain reactions that damage cells .
Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions
Health benefits of antioxidants and dietary fibres as nutraceuticalsNABARUN MUKHOPADHYAY
This presentation emphasizes the importance of natural antioxidants and dietary fibres as nutraceuticals. Viewers will also get the idea about the usefulness of nutraceuticals.
Matrix Fine Sciences is a Life science division of a fifty year old group which has intense and diverse manufacturing experience in Nutraceutical industry. Matrix fine sciences is specialized in extraction of Natural Tocopherol( Vitamin E), Natural Tocopherol is an effective Antioxidant used in variety of Food applications for increasing Shelf life of the products, protecting Natural Colours and Nutritional values.
Introduction
Oxidation
What are antioxidants?
Antioxidants
Source of Antioxidants
Antioxidants produced by Plants
Major Antioxidant compounds in Plants
Fruits and Vegetables with highest Antioxidant content
Conclusion
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
2. Definition
Food additives are substances which are added
to food to:
either improve the flavor, texture, colour or chemical
preservatives, taste, appearance or function as
processing aid.
A broad definition of “food additive” is
“any substance the intended use of which results,
directly or indirectly, in it’s becoming a component
of or otherwise affecting the characteristic of any
food, and which is safe under the condition of its
use.”
3. chemical substances added to foods to improve
flavour, texture, colour, appearance and
consistency, or as preservatives during
manufacturing or processing.
Herbs, spices, hops, salt, yeast, water, air and
protein hydrolysates are excluded from this
definition.
4. The broadest practical definition of a food
additive is any substance that becomes part of a
food product either directly or indirectly during
some phase of processing, storage or packaging.
5.
6. Need for Food Additives
Provide protection against food spoilage during
storage transportation, distribution or processing.
Concept of “convenience” foods.
To colour foods, add flavor, impart firmness, and
retard or hasten chemical reaction in food.
To maintain the nutritional quality of food,
to enhance stability with resulting reduction in
waste,
to make food more attractive, and
to provide efficient aids in processing, packaging
and transport
7.
8.
9.
10.
11.
12.
13.
14.
15. Classification
1. Anti-oxidants
An anti-oxidant is a substance added to fats and
fat-containing substances
to retard oxidation, and thereby prolong their
wholesomeness, palatability, and, sometimes,
keeping time.
Antioxidants as food additives are used to delay the
onset of or slow the pace at which lipid oxidation
reactions in food processing proceed.
According to Rule 58 of PFA rules (1955), an
antioxidant has been defined as a substance which
when added to food retards or prevents oxidative
deterioration of food
16. Antioxidants
Many nutrients are
antioxidants.
Examples include:
• Vitamin A
• Vitamin C
• Vitamin E
• Anthocyanins
• Beta carotene
• Catechins
• Ellagic acid
• Lutein
• Lycopene
• Resveratrol
• Selenium
A food
additive, which
prolongs the
shelf-life of
foods by
protecting
against
deterioration
caused by
oxidation.
17. Antioxidants are used to preserve food for a
longer period of time.
Antioxidants act as oxygen scavengers.. as the
presence of oxygen in the food helps the
bacteria to grow that ultimately harm the food.
In the absence of antioxidant food additive,
oxidation of unsaturated fats takes place
rendering to foul smell and discoloration of food.
18. The classification of antioxidants is based on the
oxidation steps they prevent or interfere with.
Classifying antioxidants can be done depending
on their function or on their nature.
Depending on their function, there are:
Primary antioxidants also known as radical
scavengers, oxygen scavengers, metal chelators,
quenchers of high energy species,
hydroperoxides decomposers, and antioxidant
regenerators.
ascorbic acid and its derivatives, tocopherols, the
esters of gallic acid, erythorbic acid and its sodium
salt, BHA, BHT and other substances THBP and
19. Secondary antioxidants (substances with
antioxidant action but that have other functions as
well).
Sulphur dioxide and sulphites as well as lecithin
are secondary antioxidants.
Antioxidants can also be grouped into two
classes:
Natural antioxidants and Synthesis antioxidants
The natural antioxidants present in foods inhibit
formation of anti carcinogenic Nitrosamines.
Vitamin c or Ascorbic acid (fruits and
vegetables) Vitamin E or tocopherols (grains,
20. For e.g., Enzymatic browning in cut fruits and
vegetables is due to enzymatic oxidation of
phenolic substances.
Antioxidant like Vitamin C can prevent this
browning.
Citric acid & phosphoric acid increase the
effectiveness of ascorbic acid in this process.
Tocopherols (TCP) are natural AA, as well as a
series of compounds with different structures that
can be found in plants (flavones).
21.
22. Synthetic antioxidants :
These are most effective antioxidants and are
synthetic chemicals, approved by Food and Drug
Administration for addition to foods,
eg: BHA (Butylated hydroxy anisole),
BHT (butylated hydroxy toluene),
TVHQ (tertiary butylated hydroxy quinone) etc .
23. Besides the above-mentioned compounds,
there are also substances that can strengthen
the action of primary antioxidants.
Such compounds as lactic acid and lactates,
citric acid and citrates, tartric acid and tartrates,
etc.
24. Mode of action of antioxidants
In general, the antioxidants act by the
following routes·
Chain breaking reaction which act in
lipids to trap free radical.
By reducing concentration of reactive
oxygen species (ROS)
By scavenging initiating radicals ego
superoxide dismutase which act in the
lipid phase to trap superoxide free
radicals .
25. Antioxidants in general protect cells in our body
from damage from free radicals.
Free radicals are unstable molecules that can
damage cells.
This cell damage may increase risk of cancer,
heart disease, cataracts, diabetes, or infections.
Free radicals may also affect brain function
26. Oxygen, which is an indispensable element for
life can, under certain situations, have severe
deleterious effects on the human body.
Most of the potentially harmful effects of the
oxygen are due to the formation and activity of
number of chemical compounds, known as
reactive oxygen species (ROS).
27. Reactive oxygen species
Reactive oxygen species
is a collective term that
includes all reactive
forms of oxygen, that
participate in the initiation
and/or propagation of
chain reaction.
Many such reactive
species are free radicals
and have a surplus of
one or more free floating
electrons rather then
having matched pairs
and are therefore,
These reactive oxygen
species can be combated
with the involvement of
antioxidants of both
exogenous and
endogenous origin.
Antioxidants are a group
of substances which,
when present at low
concentration in relation
to oxidizable substrates,
significantly inhibit or
delay oxidative
processes, while often
being oxidized
themselves
28. Free radicals…
Free radicals represent a class of highly reactive
intermediate chemical entities whose reactivity is
derived from the presence of unpaired electron in
their structure, which are capable of independent
existence for very brief interval of time.
Sources of free radicals:
Internal sources
External source
Physiological Factors
29. Internal sources:
These can be enzymatic reactions, which serve as
a source of free radicals.
These include those reactions involved in the
respiratory chain.
External sources:
These include non-enzymatic reactions of the
oxygen with organic compounds.
Physiological Factors
Mental status like stress, emotion etc. and
disease conditions are also responsible for the
formation of free radicals
30. radicals
If free radicals are not inactivated, their
chemical reactivity can damage all cellular
macromolecules including proteins,
carbohydrates, lipids and nucleic acids.
Their destructive effect on protein may play a role
in the causation of diseases, like cataracts.
Free radical damage to DNA is also implicated in
the causation of cancer and its effect on LDL
cholesterol is very likely responsible for heart
disease.
Free radicals are also responsible for ageing
31. Mechanism for the formation
of free radicals
Free radicals can be formed by three ways :
By homolytic cleavage of covalent bond of normal
molecule, with each fragment retaining one of
paired electrons.
X : Y X* + Y*
By the loss of single electron from normal
molecule.
X : Y X++ Y-
By addition of single electron to normal molecule.
X + e- X-
32. Antioxidant constituents of the plant material act
as radical scavengers, and helps in converting
the radicals to less reactive species.
A variety of free radical scavenging antioxidants
is found in dietary sources like fruits, vegetables
and tea, etc.
Antioxidants are of interest to the food industry
because they prevent rancidity in food ;
Antioxidants are also of interest to biologist and
clinicians because they may help to protect
human body against damage by reactive oxygen
species (ROS).
33. Oxidation shortens the
shelf life of foods by
affecting taste, odor
and color, and by
changing the texture
and functionality.
34. Fats tend to spoil due to rancidity.
Oxidative rancidity is catalyzed by temperature,
very low humidities, UV, presence of trace
minerals (cu, Fe & co) & degree of unsaturation .
Oxygen susceptibility increases with the way
the unsaturated fatty acids are distributed in the
glycerol moiety.
Natural oils & fats are less prone to oxidation due
to the presence of antioxidants like tocopherols.
Refined oils are prone to rancidity
35. Generally oxidative rancidity occurs in oils having
a high degree of unsaturation
Oxidation forms:
Peroxides and hydroperoxides followed by
aldehydes, ketones & acids which are responsible
for off odours and off flavours associated with the
rancid fats.
36. H H H H H H
H-C-C = C-C-H + a quantum of energy H-C-C =C-
C- H +H *
H labile Unsaturated fatty
acids free radical
H H H H H H H H
ii) C-C = C-C-H +O2 -C-C = C-C-H
* H o-o*
Free radical Activated peroxide
37. A free radical formed marks the beginning of a
self perpetuating chain reaction leading to the
formation of hydroperoxides.
Hydro peroxide is very unstable decomposing
into compounds of shorter carbon chains.
They include fatty acids, aldehydes & ketones
which are volatile and which contribute to the
unpleasant odour to rancid fats.
Oxidation may be catalysed by the enzyme
lipoxygenase as well as heat, light & certain
metals like cu, Fe.
These are called prooxidants, as they promote
38. Common example:Fe from Hb catalyses rancidity
in cooked meats.
Oxidation of linoleic acid forms an aldehyde
called 6-Nonenal which is responsible for the off
odour during the process of flavor reversion.
Autocatalytic oxidative rancidity occurs in fats due
to enzyme lipoxygenase
39. Antioxidant molecules generally replace UFA as a
source of labile hydrogen to unite with a free
radical to form an activated peroxide.
In this process the molecule of antioxidants is
oxidized instead of another fatty acid.
Thus antioxidants prevent oxidative chain
reaction.
40. AH + ROO” ROOH + A”
RH + A” AH + R”
Incapable of initiating the chain
complex
AH + ROO” (ROO”AH) Non-radical
product
A” + R”/ROO” RA + ROOA
R” – free radical (any species capable of
independent existence that contains one or more
unpaired e)
AH – antioxidant