Page 199 - Natural Antioxidants, Applications in Foods of Animal Origin

178 Natural Antioxidants: Applications in Foods of Animal Origin
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5.3.1.7 CANOLA EXTRACT

The antioxidative properties of canola extract were compared with various
synthetic antioxidants. Canola extracts at 500 and 1000 ppm were more
active than BHA, BHT, and BHA/BHT/MGC8 (methyl 3,4,5-tris(n-octy-
loxy) benzoate) and less effective than tert-butylhydroquinone (TBHQ) at a
level of 200 ppm (Wanasundara & Shahidi, 1994).

5.3.1.8 CARAWAY
It is rich source of carvone and limonene. Caraway has been used as antioxi-
dant in chicken meat stored under frozen conditions (El-Alim et al., 1999).

5.3.1.9 CAROTENOIDS

Carotenoids are yellow, orange, and red lipid-soluble pigments that occur
widely in plants, fruits, and vegetables. They are 40-carbon isoprenoids
with varying structures, and can be classified as carotenes and xanthophylls.
Certain carotenoids are also referred to as pro-vitamins such as β-carotene,
α-carotene, and β-cryptoxanthin. Carotenoids are antioxidant nutrients that
act mainly as secondary antioxidants in foods by quenching singlet oxygen.
They may also prevent oxidation by trapping free radicals in the absence of
singlet oxygen. Carotenoids are a good synergist with tocopherols. Beta-
carotene, lutein, lycopene, and isozeaxanthin are typical carotenoids that
effectively retard oxidation in foods. Astaxanthin has AOA that is ten times
greater than that of β-carotene, lutein, zeaxanthin, and canthaxanthin, and
is often used in fish products. In a high-oxygen concentration, β-carotene
may exhibit a pro-oxidant, rather than an antioxidant effect in food products.
Carotenoids are natural constituents of foods and have generally recognized
as safe (GRAS) status. No permissible limits on their addition level have
been stipulated.

5.3.1.10 CHERRY

Cherry fractions contain phenolic compounds such as flavones, isoflavones,
anthocyanins, anthocyanidins, and phenolic glycosides. The effects of tart
cherry tissue added at an 11.5% level on the oxidation of lipids in raw and