Commonly used food antioxidants: A comparative study in dispersed systems

Food Chemistry

Volumn 82, Issue 3, 2003, Pages 403-407

  Nenadis, N ^a   Zafiropoulou, I ^a   Tsimidou, M ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Antioxidant activity; BHA; BHT; Caffeic acid; Emulsions; Liposomes; TBHQ; Trolox; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; CAFFEIC ACID; LIPOSOME; PEROXIDE; PHOSPHATIDYLCHOLINE; TERT BUTYLHYDROQUINONE; TROLOX C;

ANTIOXIDANT ACTIVITY; ARTICLE; COMPARATIVE STUDY; CONCENTRATION RESPONSE; EMULSION; FOOD; MOLECULAR SIZE; OXIDATION; STRUCTURE ACTIVITY RELATION;

EID: 0038347466     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00579-4     Document Type: Article

References (27)

1. Bondet V., Cuvelier M.E., Berset C. Behaviour of phenolic antioxidants in a partitioned medium. focus on linolenic acid peroxidation induced by iron/ascorbic acid system Journal of the American Oil Chemists' Society. 77:2000;813-818.
2. Castle L., Perkins M.J. Inhibition kinetics of chain-breaking phenolic antioxidants in SDS micelles. Evidence that intermicellar diffusion rates may be rate-limiting for hydrophobic inhibitors such as α-tocopherol. Journal of the American Chemical Society. 108:1986;6381-6382.
3. Chan H., Levett G. Autoxidation of methyl linoleate, separation and analysis of isomeric mixtures of methyl linoleate hydroperoxides and methylhydroxylinoleates. Lipids. 12:1977;99-104.
4. Chen J.H., Ho C.T. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. Journal of Agricultural and Food Chemistry. 45:1997;2374-2378.
5. Cort W.M., Scott J.W., Araujo M., Mergens W.J., Cannalonga M.A., Osadca M., Harley H., Parrish D.R., Pool W.R. Antioxidant activity and stability of 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid. Journal of the American Oil Chemists' Society. 52:1975;174-178.
6. Cuppett S., Schnepf M., Hall C. III Natural antioxidants - are they a reality? Shahidi F. Natural antioxidants, chemistry, health effects, and applications. 1997;12-24 AOCS Press, Illinois.
7. Cuvelier M.E., Bondet V., Bercet C. Behaviour of phenolic antioxidants in a partitioned medium. structure-activity relationship Journal of the American Oil Chemists' Society. 77:2000;819-823.
8. Foti M., Piattelli M., Baratta T.M., Ruberto G. Flavonoids, coumarins and cinnamic acids as antioxidants in a micellar system. Structure-Activity relationship. Journal of Agricultural and Food Chemistry. 44:1996;497-501.
9. Frankel E.N., Huang S.W., Kanner J., German J.B. Interfacial phenomena in the evaluation of antioxidants. bulk oils vs emulsions Journal of Agricultural and Food Chemistry. 42:1994;1054-1059.
10. Gordon M.H., Paiva-Martins F., Almeida M. Antioxidant activity of hydroxytyrosol acetate compared with that of other olive oil polyphenols. Journal of Agricultural and Food Chemistry. 2001;2480-2485.
11. Huang S.W., Hopia A.I., Frankel E.N., German J.B. Antioxidant activity of α-tocopherol and Trolox in different lipid substrates. Bulk oils vs oil-in-water emulsions Journal of Agricultural and Food Chemistry. 44:1996;444-452.
12. Lucarini M., Pedulli G.F., Valgimigli L. Do peroxyl radicals obey the principle that kinetic solvent effects on H-Atom abstraction are independent of the nature of abstracting radical? Journal of Organic Chemistry. 63:1998;4497-4499.
13. McClements D.J., Decker E.A. Lipid oxidation in oil-in-water emulsions. impact of molecular environment on chemical reactions in heterogeneous food systems Journal of Food Science. 65:2000;1270-1282.
14. Mei L., McClements D.J., Decker E.A. Lipid oxidation in emulsions as affected by charge status of antioxidants and emulsion droplets. Journal of Agricultural and Food Chemistry. 47:1999;2267-2273.
15. Miková K. The regulation of antioxidants in food. Pokorny J., Yanishlieva N., Gordon M. Antioxidants in food. 2001;267-284 Woodhead Publishing Ltd, Cambridge.
16. Nakatani N. Antioxidants from spices and herbs. Shahidi F. Natural antioxidants, chemistry, health effects, and applications. 1997;64-75 AOCS press, Illinois.
17. Pekkarinen S.S., Stöckmann H., Schwarz K., Heinonen I.M., Hopia I.A. Antioxidant activity and partitioning of phenolic acids in bulk and emulsified methyl linoleate. Journal of Agricultural and Food Chemistry. 47:1999;3036-3043.
18. Porter W.L., Black E.D., Drolet A.M. Use of polyamide oxidative fluorescence test on lipid emulsion. contrast in effectiveness of antioxidants in bulk versus dispersed systems Journal of Agricultural and Food Chemistry. 37:1989;615-624.
19. Psomiadou E., Tsimidou M. Simultaneous HPLC determination of tocopherols, carotenoids, and chlorophylls for monitoring the effect on virgin olive oil oxidation. Journal of Agricultural and Food Chemistry. 46:1998;5132-5138.
20. Pratt D.E., Hudson B.J.F. Natural antioxidants not exploited commercially. Hudson B.J.F. Food antioxidants. 1990;171-192 Science Publishers Ltd, Essex.
21. Satue-Garcia T., Heinonen M., Frankel E.N. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. Journal of Agricultural and Food Chemistry. 45:1997;3362-3367.
22. Schuler P. Natural antioxidants exploited commercially. Hudson B.J.F. Food antioxidants. 1990;99-170 Science Publishers Ltd, Essex.
23. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of the AOAC International. 77:1994;421-424.
24. Stöckmann H., Schwarz K., Huynh-Ba T. The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil in water emulsions. Journal of the American Oil Chemists' Society. 77:2000;535-542.
25. Vaes W.H.J., Ramos E.U., Verhaar H.J.M., Cramer C.J., Hermens J.L.M. Understanding and estimating membrane/water partition coefficients. approaches to derive quantitative structure property relationships Chemical Research Toxicology. 11:1998;847-854.
26. Yanishlieva N. Inhibiting oxidation. Pokorny J., Yanishlieva N., Gordon M. Antioxidants in food. 2001;22-70 Woodhead Publishing Ltd, Cambridge.
27. Yi O.S., Meyer A.S., Frankel E.N. Antioxidant activity of grape extracts in a lecithin liposome system. Journal of the American Oil Chemists' Society. 74:1997;1301-1307.