Abstract
The object of this chapter is to provide information on natural antioxidants commercially exploited. It outlines their manufacture, some physical and chemical properties, methods of application and their efficacy.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Similar content being viewed by others
References
Berger, K. G., Catalysis and inhibition of oxidation processes. Chem. Ind., 3 (1975) 194–9.
Hall, G. & Andersson, J., Volatile fat oxidation products. Lebensmittel- Wissenschaft und -Technologie 16 (1983) 354–61.
Rawls, H. R. & van Santen, P. J., A possible role for singlet oxygen in the initiation of fatty acid autoxidation. J AO CS, 47 (1970) 121–5.
Kurze, W., Antioxidantien. In Ullmanns Encyclopaedic der technischen Chemie, Vol. 8. Verlag Chemie, Weinheim, 1974, pp. 19–45.
Recommended Dietary Allowances, 9th edn. National Academy of Sciences, Washington, 1980.
Tappel, A. L., Vitamin E and free radical peroxidation of lipids. Ann. NY Acad. Sci., 203 (1972) 12–28.
Ishikawa, Y. & Yuki, E., Reaction products from various tocopherols with trimethylamine oxide and their antioxidative activities. Agric. Biol. Chem., 39 (1975) 851–7.
Schriener, Verhinderung von Ranzigkeit bei Rohwurst. Fleischwirtschaft, 47 (1967) 55–6.
Fatterpekar, M. S. & Ramasarma, G. B., Stability of vitamin A in aqueous dispersions. Ind. J. Pharm., 24 (1962) 159–62.
Isler, O., Progress in the field of fat-soluble vitamins and carotenoids. Experientia, 33 (1977) 555–73.
Liebing, H. & Karwiese, R., Möglichkeit der Gewinnung von Sterol- Tocopherol-Konzentraten bei der Desodorierung von Pflanzenölen. Scifen, Öle, Fette, Wachse, 110 (1984) 573–5.
Ernst, H. G., Vitamin E. In Ullmanns Encyclopaedic der technischen Chemie, Vol. 23. Verlag Chemie, Weinheim, 1983, pp. 643–9; Reiff, F., Vitamin C. In Ullmanns Encyclopaedic der technischen Chemie, Vol. 23. Verlag Chemie, Weinheim, 1983, pp. 685–92.
Mattikow, M. & Perlman, D., Treatment of fatty material. US Patent 2,704, 764, 1955.
Brown, W. & Meng, K. H., Process for recovery of tocopherols and sterols. US Patent 3,108, 120, 1963
Brown, W ., Process for separating tocopherols and sterols from deodori-zer sludge and the like. US Patent 3,153,054 and 3,153, 055, 1964.
Kasparek, S., Chemistry of tocopherols and tocotrienols. In Vitamin E, ed. L. J. Machlin. Marcel Dekker, New York/Basel, 1980, pp. 7–65.
Yourga, F. J., Esselen, W. B. & Fellers, C. R., Some antioxidant properties of d-isoascorbic acid and its sodium salt. Food Res, 9 (1944) 188–96.
Esselen, W. B., Powers, J. J. & Woodward, R., D-isoascorbic acid as an antioxidant. Ind Engng Chem, 37 (1945) 295–9.
Schulte, K. E. & Schillinger, A., Comparison of the kinetics of non-fermentative oxidation of d-isoascorbic and 1-ascorbic acids. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 94 (1952) 77–87.
Kajita, T. & Senda, M., Nippon Shokuhin Kogyo Gakkaishi, 16 (1969) 259–65; Chemical Abstracts 73 (1970) 94404s.
Borenstein, B., Improving colour and flavour stability of cured meats. Meat Magazine, 29 (11) (1963) 30–1.
Borenstein, B., The comparative properties of ascorbic acid and erythor- bic acid. Food Technol., 19 (11) (1965) 115–7.
Ranken, M. D., The use of ascorbic acid in meat processing. In Vitamin C, ed. J. N. Counsell, & D. Hornig. Applied Science Publishers, London, 1981, pp. 105–22.
Hornig, D., Weber, F. & Wiss, O., Influence of erythorbic acid on the vitamin C status in guinea pigs. Experientia, 30 (1974) 173–4.
Hornig, D. & Weiser, H., Interaction of erythorbic acid with ascorbic acid catabolism. Int. J. Vit. Nutr. Res., 46 (1976) 40–7.
Moser, U., Uptake of Ascorbic Acid by Leucocytes. New York Academy of Sciences, New York, 1987.
Arakawa, N., Suzuki, E., Kurata, T., Otsuka, M. & Inagaki, C., Effect of erythorbic acid administration on ascorbic acid content in guinea pig tissues. J. Nutr. Sci. Vitaminol., 32 (1986) 171–81.
Thewlis, B. H., Fate of ascorbic acid in the Chorleywood bread process. J. Sci. Food Agric., 22 (1971) 16–9.
Kefford, J. F., McKenzie, H. A. & Thompson, P. C. O., Effects of oxygen on quality and ascorbic acid retention in canned and frozen orange juices. J. Sci. Food Agric., 10 (1959) 51 63
Huelin, F. E., Coggiola, I. M., Sidhu, G. S. & Kennett, B. H., The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions. J. Sci. Food Agric., 22 (1971) 540–2.
Scib, P. A., Oxidation, monosubstitution and industrial synthesis of ascorbic acid. Int. J. Vit. Nutr. Res. Suppl., 21 (1985) 259–306.
Michal, G., Biochemical Pathways. Boehringer, Mannheim, 1972.
Loewus, F. A., Wagner, G. & Yang, J. C., Biosynthesis and metabolism of ascorbic acid in plants. Ann. NY Acad. Sci, 258 (1975) 7–23.
Chatterjee, I. B., Majumder, A. K., Nandi, B. K. & Subramanian, N., Synthesis and some major functions of vitamin C in animals. Ann. NY Acad. Sci., 258 (1975) 24–47.
Wintermeyer, U., Vitamin C. Deutscher Apotherkerverlag. Stuttgart, 1981.
Reichstein, T. A., Grüssner, A. & Oppenhauer, R., Synthese der D- und L-Ascorbinsäure. Helv. Chim. Acta, 16 (1933) 1019–33.
Grüssner, A. & Schlegel, W., Vitamin C (Chemie und Synthese). In Ascorbinsäure, Bd 14, ed. K. Lang. Wiss. Veröffentl. der DGE. D. Steinkopff Verlag, Darmstadt, 1965. pp. 1–16
Hudson, B. J. F. & Ghavami, M., Stabilising factors in soybean oil—natural components with antioxidant activity. Lebensmittel- Wissenschaft und - Technologie, 17 (1984) 82–5.
Hayes, R. E., Bookwalter, G. N. & Bagley, E. B., Antioxidant activity of soybean flour and derivatives. J. Food Sci., 42 (1977) 1527–32.
Souci, S. W. & Mergenthaler, E., Weitere chemische Zusatzstoffe. In Die Bestandteile der Lebensmittel, ed. J. Schormüller. Springer Verlag, Berlin, 1965, pp. 1159–78.
Cantarelli, C. & Montedoro, G., Extraction des antioxydants naturels des olives. In Proceedings 14th Int. Symp. Saarbrücken, 1972. ed. R. Ammon & J. Hollo, Darmstadt, D. Steinkopff Verlag, 1974, pp. 84–93.
Japanese Patents 7,22,250/9,067, 884/9,126,578 to Tanabe.
Seher, A. & Löschner, D., Natürliche Antioxidantien. V: Antioxidan-tien und Synergisten aus antarktischem Krill. Fette-Scifen-Anstrichmittel, 87 (1985) 454–7; VI: Aminosäurengemische als effiziente Synergisten. Fette-Scifen-Anstrichmittel, 88 (1986) 1–6.
Oliveto, E. P., Nordihydroguaiaretic acid. A naturally occurring anti-oxidant. Chem. Ind. (2nd Sept. 1972 ) 677–9.
Stan, H. J. & Huni, W., Flavonole-Mutagene in unserer täglichen Nahrung. Deutsche Lebensmittel-Rundschau, 80 (1984) 85–7.
Herrmann, K., Über die antioxidative Wirkung von Gewürzen. Deutsche Lebensmittel-Rundschau, 77 (1981) 134–9.
Chipault, J. R., Mizuno, G. R., Hawkins, J. M. & Lundberg, W. P., The antioxidant properties of natural spices. Food Res, 17 (1952) 46–55.
Chipault, J. R., Mizuno, G. R. & Lundberg, W. O., The antioxidant properties of spices in foods. Food Technol, 10 (1956) 209–11.
Gerhardt, U. & Blat, P., Dynamische Messmethode zur Ermittlung der Fettstabilität. Einfluss von Gerwürzen und Zusatzstoffen. Fleischwirtschaft, 64 (1984) 484–6.
Palitzsch, A., Schulze, H., Methl, F. & Baas, H., Untersuchungen über die Wirkung von Naturgewürzen. I. Naturgewürze und Gewürzextrakte. Fleischwirtschaft, 49 (1969) 1349–54.
Palitzsch, A., Schulze, H., Lotter, G. & Steichele, A., Untersuchungen über die Wirkung von Naturgewürzen. IN. Gewürzextrakte und Extraktionsrückstände. Fleischwirtschaft, 54 (1974) 63–8.
Gerhardt, U. & Schröter, A., Antioxidative Wirkung von Gewürzen. Gordian, 83 (1983) 172–6.
Griffiths, B. & McDonald, B., The natural answer. Food Flavourings, Ingredients & Processing, 7 (5) (1985) 44–7.
Chang, S. S., Ostric-Matijaseric, B., Hsieh, O. A. L. & Huang, C., Natural antioxidants from rosemary and sage. J. Food Sci., 42 (1977) 1102–6.
Bracco, U., Löliger, J. & Viret, J. L., Production and use of natural antioxidants. JAOCS, 58 (1981) 686–90.
Brieskorn, C. H. & Dömling, H. J., Carnosolsäure, der wichtigste antioxidativ wirksame Inhaltsstoff des Rosmarin- und Salbeiblattes. Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 141 (1969/79) 10–6.
Gerhardt, U. & Schröter, A., Rosmarinsäure, ein natürlich vorkom-mendes Antioxidans in Gewürzen. Fleischwirtschaft, 63 (1983) 1628–30.
Griffith, T. & Johnson, J. A., Relation of the browning reactions to storage stability of sugar cookies. Cereal Chem, 34 (1957) 159–69.
Kessler, H. G., Food Engineering and Dairy Technology. Verlag A. Kessler, Freising (FRG ), 1981.
Evans, C. D., Moser, H. A., Cooney, P. M. & Hodge, J. E., Amino-hexose-reductones as antioxidants. JAOCS, 35 (1958) 84–8.
Rhee, C. & Kim, D. H., Antioxidant activity of acetone extracts obtained from a caramelisation-type reaction. J. Food Sci., 40 (1975) 460–2.
Packer, J. E., Direct observation of a free radical interaction between vitamin E and vitamin C. Nature, 278 (1979) 737–8.
Lambelet, P., Saucy, F. & Löliger, J., Chemical evidence for interactions between vitamins E and C. Experientia, 41 (1985) 1384–8.
Lundberg, W. O., Dockstader, W. B. & Halvorson, H. O., The kinetics of the oxidation of several antioxidants in oxidizing fats. JAOCS, 24 (1947) 89–92; Lundberg, W. O., Autoxidation and Antioxidants. Interscience Publishers, New York, 1962.
Heimann, W. & von Pezold, H., Über die prooxygene Wirkung von Antioxygen. Fette-Scifen-Anstrichmittel, 59 (1957) 330–8.
Cillard, J., Cillard, P., Cormier, M. & Girre, L., ar-tocopherol prooxi- dant effect in aqueous media: increased autoxidation rate of linoleic acid. JAOCS, 57 (1980) 252–5.
Cillard, J., Cillard, P. & Cormier, M., Effect of experimental factors on the prooxidant behaviour of or-tocopherol. JAOCS, 57 (1980) 255–61.
Kanner, J., Mendel, H. & Budowski, P., Prooxidant and antioxidant effects of ascorbic acid and metal salts in a ß-carotene-linoleate model system. J. Food Sci., 42 (1977) 60–4.
Grosch, W., Abbau von Linol- und Linolensäure hydroperoxiden in Gegenwart von Ascorbinsäure. Zeitschrift für Lebensmittel Untersuchung und Forschung, 163 (1977) 4–7.
Pongracz, G., y-Tocopherol als natürliches Antioxidans. Fette-Scifen- Anstrichmittel, 86 (1984) 455–60.
Sieber, R., Oxidiertes Nahrungscholesterin—eine Primärursache der Arteriosklerose? Ernährung/Nutrition, 10 (1986) 547–56.
Appelqvist, L. A. & Nourooz-Zadeh, J., The content of some products of cholesterol oxidation in Swedish food. In Proceedings Lipidforum Göteborg, April 22–23, 1985. Kompendietryckeriet, Kallered, 1986.
Eneroth, P., Studies on autoxidation of cholesterol. In Proceedings Lipidforum Göteborg, April 22–23, 1985. Kompendietryckeriet, Kallered, 1986.
Smith, L. L., Cholesterol Autoxidation. Plenum Press, New York, 1981.
Won Park, S. & Addis, P. D., Further investigation of oxidized cholesterol derivatives in heated fats. J. Food Sci, 51 (1986) 1380–1.
Roche Products Limited, Control of White Spot... Control of Colour… Roche Products Ltd, Welwyn Garden City, Hertfordshire, July 1971.
Möhler, K., Das Pökeln. Rheinhessische Druckerwerkstätte. Alzey, 1980. 168
Marusich, W. L., Vitamin E as an in vivo lipid stabilizer and its effect on flavour and storage properties of milk and meat. In Vitamin E, ed. L. J. Machlin. Marcel Dekker, New York/Basel, 1980, pp. 445–72.
Bauernfeind, J. C., Ascorbic acid technology in agricultural, phar-maceutical, food and industrial applications. In Ascorbic Acid, ed. P. A. Scib & B. M. Tolbert. Adv. Chem. Ser. No. 200. American Chemical Society, Washington, 1982, pp. 395–497.
Mergens, W. J., Efficacy of vitamin E to prevent nitrosamine formation. In Vitamin E, Biochemical, Hematological and Clinical Aspects, ed. B. Lubin & L. J. Machlin. New York Academy of Sciences, New York, 1982.
Naughton, J. J., Zeitlin, H. & Frodyma, M. M., Spectral reflectance studies of the heme pigments in tuna fish. Agric. Food Chem., 6 (1958) 933–8.
Olcott, H. S., Oxidation of fish lipids. In Fish in Nutrition, ed. H. Eirik. Fishing News Ltd, London, 1962.
Asahara, M., Matsuzaki, Y. & Matsumori, S., Antioxidant effect of natural tocopherol mixture on salted and dried marine fish. Nippon Shokuhin Kogyo Gakkaishi, 22 (1975) 467–73.
Bauernfeind, J. C. & Pinkert, D. M., Food processing with ascorbic acid: Adv. Food Res., 18 (1970) 219–315.
Koizuma, C. & Nonaka, J., Pink colour fixation of the salted product of Alaska pollack roe with nicotinic acid and nicotinamide. Bull. Jap. Soc. Scient. Fisher., 40 (1974) 789–97; Spectroscopic observation on the orange discoloured meat of canned tuna fish. Bull. Jap. Soc. Scient. Fisher. 39 (1973) 237.
Herrmann, K., Über die Verfärbungen des Gemüses durch phenolische Inhaltsstoffe. Ind. Obst, und Gemüseverwertung, 61 (1976) 257–61.
Vamos-Viyazo, L., Polyphenol-oxidase and peroxidase in fruits and vegetables. CRC Crit. Rev. Food Sci. & Nutr., 15 (1981) 49–127.
Dimpfl, D. & Somogyi, J. C., Enzymatische Bräunung und ihre Hemmung durch verschiedene Substanzen. Mitt. Gebiete Lebens. Hyg., 66 (1975) 183–90.
Matheis, G., Enzymatic browning of foods. Zeitschrift für Lebensmittel- Untersuchung und -Forschung, 176 (1983) 454–62.
Löliger, J. & Jent, A., Analytical methods for quality control of dried potato flakes. Am. Pot. J., 60 (1983) 511–25.
Buttery, R. G., Autoxidation of potato granules. Agric. Food Chem., 9 (1961) 245–52.
Bourgeois, C., Utilisation du palmitate d’ascorbyle et de l’acide ascor-bique antioxygènes dans les purées deshydratées. Presented at the Additives in Food Industries Symposium, Madrid, October 15–17, 1986.
Henshall, J. D., Ascorbic acid in fruit juices and beverages. In Vitamin C, ed. J. N. Counsell & D. Hornig. Applied Science Publishers, London, 1981, pp. 123–37.
Gray, Ph. P. & Stone, I., J. Inst. Brew., 45 (1939) 443–52
Ullmann, F., Massnahmen zur Verminderung der Sauerstoffaufnahme auf dem Abfüllweg. Brauerei-Rundschau, 92 (1981) 143–7.
Anderegg, P. & Hug, H., Ascorbinsäure als Antioxidans für Bier. Brauerei-Rundschau, 92 (1981) 241–3.
CrandaU, P. G., Kesterson, J. W. & Dennis, S., Storage stability of carotenoids in orange oil. J. Food Sci 48 (1983) 924–7.
Hartmann, V. E., Racine, Ph., Garnero, J. & Tollard d’Audiffret, Y., Les extraits de romarin, antioxygènes Naturels utilisables dans la protection des huiles essentielles. Parfums, Cosmétiques, Arômes (Paris), 36 (December 1980) 33–40.
Pongracz, G., Kracher, F. & Schüler, P., Unpublished results from Technical Services for the Food and Pharmaceutical Industries, Vitamin Division, Roche Basel (1978–1987).
Allen, J. C. & Hamilton, R. J. (Eds.) Rancidity in Foods, 2nd edn. Elsevier Applied Science, London/New York, 1989.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1990 Elsevier Science Publishers Ltd
About this chapter
Cite this chapter
Schuler, P. (1990). Natural Antioxidants Exploited Commercially. In: Hudson, B.J.F. (eds) Food Antioxidants. Elsevier Applied Food Science Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0753-9_4
Download citation
DOI: https://doi.org/10.1007/978-94-009-0753-9_4
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6824-6
Online ISBN: 978-94-009-0753-9
eBook Packages: Springer Book Archive