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

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Phenolics in food and nutraceuticals

http://www.ipb.pt/~htgomes/FCT115275/Ref23.pdf

Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review

The nonvolatile fraction of the dichloromethane extract of ginger rhizomes exhibited a strong antioxidative activity using linoleic acid as the substrate in ethanol-phosphate buffer solution. The fraction was purified by chromatographic techniques to provide five gingerol related compounds and eight diarylheptanoids. Among them, 12 compounds exhibited higher activity than α-tocopherol. The activity was probably dependent upon side chain structures and substitution patterns on the benzene ring.

Antioxidant Effects of Some Ginger Constituents

Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.

Handbook of Herbs and Spices

The presence of antioxidants in spices, specifically Rosemary and sage, is well known. However, the extracts of such spices usually have a strong odor and bitter taste and therefore cannot be used in most food products. This paper reports a patented process for the extraction of Rosemary and sage followed by a vacuum steam distillation of the extract in an edible oil or fat to obtain a bland natural antioxidant. Fractionation and characterization of the active antioxidant ingredient in the extract of Rosemary and sage is also reported.

Natural antioxidants from rosemary and sage

Antioxidant compositions, useful for preventing deterioration of oils and fats in food products, are prepared by a two-stage extraction from rosemary or sage. A crude product is first extracted from the plant material with a low-boiling solvent separable by evaporation, and is then found to be separable from contaminants that cause objectionable taste or odor, by vacuum steam or molecular distillation, with the antioxidant in a suitable oil carrier, and with the contaminants removed in vapor state. A special purification of the extract, for a product of very high purity except for some flavor or odor for which distillation may be needed, is attainable by chromatography, wherein the antioxidant material favors solvents of greater polarity than solvents in which other materials are eluted. The new antioxidant compositions are not only widely useful but appear to have unusual value in respect to vegetable oils and in respect to oils used in deep frying, and also are found of special value for inhibiting certain flavor and odor effects that occur in soybean oil.

Method of producing an antioxidant composition from rosemary and sage

The stability of a northern sunflower oil was evaluated against a corn oil. The sunflower oil was tested before and after winteriza-tion, as well as with and without the addition of methyl silicone and antioxidants. The corn oil was tested after winterization with and without the addition of methyl silicone and antioxidants. Under normal use conditions at room temperature and 35 C, in the pres-ence of air in the headspace gas, sunflower oil samples developed peroxides more rapidly than corn oil. However, these higher perox-ide numbers did not seem to affect their organoleptic scores. Starch chunks, deep-fat fried in corn oil, had better flavor stability than those fried in sunflower oil. The peroxide values of the corn-oil-fried starch chunks were consistently lower than the sunflower-oil-fried starch chunks at various stages of aging. The chemical and physical changes of the corn oil and sunflower oil samples during simulated deep-fat frying were compared. The stability of the corn oil was approximately the same as that of the sunflower oil.

A comparison of the stability of sunflower oil and corn oil

OF THE DISCLOSURE Antioxidant compositions, useful for preventing de-terioration of oils and rats in rood products, are prepared by a tow-stage extraction from rosemary or sage. A crude product is first extracted from the plant material with a low-boiling solvent separable by evaporation, and is then found to be separable from contaminants that cause objectionable taste or odor, by vacuum steam or molecular distillation, with the antioxidant in a suitable oil carrier, and with the contamin-ants removed in vapor state. A special purification of the extract, for a product of very high purity except for some flavor or odor for which distillation may be needed, is at-tianable by chromatography, wherein the antioxidant material favors solvents of greater polarity than solvents in which other materials are eluted. The new antioxidant compositions are not only widely useful but appear to have unusual value in respect to vegetable oils and in respect to oil used in deep frying, and also are round of special value for inhibiting certain flavor and odor effects that occur in soybean oil.

Cheng-Li Huang

Papers

Natural antioxidants from rosemary and sage

Method of producing an antioxidant composition from rosemary and sage

A comparison of the stability of sunflower oil and corn oil

Production and use of antioxidant compositions