A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits.
Cristina Caleja,Lillian Barros,Amilcar L. Antonio,M. Beatriz P.P. Oliveira,Isabel C.F.R. Ferreira +4 more
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TLDR
The results showed that the incorporation of natural and synthetic additives did not cause significant changes in colour or in nutritional value of biscuits when compared with control samples, and natural additives are a more convenient solution for consumers who prefer foods "free" from synthetic additives.About:
This article is published in Food Chemistry.The article was published on 2017-02-01 and is currently open access. It has received 157 citations till now.read more
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Journal ArticleDOI
Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications.
TL;DR: An overview of current knowledge on natural antioxidants: their sources, extraction methods and stabilization processes is provided and recent studies on their applications in the food industry are addressed.
Journal ArticleDOI
Agro-Food Byproducts as a New Source of Natural Food Additives
TL;DR: Insight into byproducts and their potential as new sources of foodstuffs additives is provided to provide insights into a circular economy concept.
Journal ArticleDOI
Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications
Mehdi Sharifi-Rad,Jolanta Nazaruk,Letizia Polito,Maria Flaviana Bezerra Morais-Braga,Janaína Esmeraldo Rocha,Henrique Douglas Melo Coutinho,Bahare Salehi,Giulia Tabanelli,Chiara Montanari,María del Mar Contreras,Zubaida Yousaf,William N. Setzer,Deepa R. Verma,Miquel Martorell,Antoni Sureda,Javad Sharifi-Rad,Javad Sharifi-Rad +16 more
TL;DR: This review focuses on the cultivation of Matricaria, factor affecting essential oils' composition and their role in traditional medicine, as antibacterial agents and finally as food preservatives.
Journal ArticleDOI
Explaining the antioxidant activity of some common non-phenolic components of essential oils
Andrea Baschieri,Majlinda Daci Ajvazi,Judith Laure Folifack Tonfack,Luca Valgimigli,Riccardo Amorati +4 more
TL;DR: Calculations at the M05/6-311+g(2df,2p) level indicate that citral reacts selectively at the aldehyde C-H having activation enthalpy and energy respectively lower by 1.8kcal/mol compared to the most activated allyl position.
Journal ArticleDOI
Positive and negative effects of polyphenol incorporation in baked foods.
TL;DR: Before launching polyphenol-incorporated bakery foods in the market, future work should focus on full toxicological evaluation of newly derived compounds from polyphenols.
References
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Official Methods of Analysis of AOAC International
William Horwitz,George W Latimer +1 more
TL;DR: In this article, the authors present official methods of analysis of AOAC International, official methods for analysis of aOAC-related project, and a set of methods for the analysis of their work.
Journal Article
Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene [Food antioxidants].
TL;DR: Long term chronic ingestion of butylated hydroxyanisole andbutylated hydroxytoluene may be beneficial in sparing vitamin E and in modifying the acute toxicity of a number of mutagenic and carcinogenic chemicals.
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Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene
TL;DR: However, at larger doses (500 mg/kg/day), both butylated hydroxyanisole and butylened hydroxytoluene result in certain pathological, enzyme, and lipid alterations in both rodents and monkeys as mentioned in this paper.
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Carcinogenicity of Butylated Hydroxyanisole in F344 Rats
TL;DR: Results show that BHA is carcinogenic in the forestomach of F344 rats, considered to be associated with neoplasias.