Page 411 - Natural Antioxidants, Applications in Foods of Animal Origin

390 Natural Antioxidants: Applications in Foods of Animal Origin
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Oxidative stress, 41–42
Phospholipids (PL), 45
Oxygen radical absorbance capacity Phlorotannins, 123
(ORAC) antioxidant activity of, 47
assay, 194 Photooxidation, 5, 7–8
values, 44, 280 Photosensitizations, 7
Oxymyoglobin, 22 Photosensitizers, 268–269
Phylloquinone. See Vitamin K1
P Phylloquinone-rich oils, 55
Pacific saury (Cololabis saira), 11 Phytic acid
Particle size reduction and tumbling, 17 as anticancer agent, 69
Pasban-90, 320 antioxidation effect, 70
Peroxides food applications of, 72–73
assessing oxidative status, 210 in food preservation, 70–72
Beer Lambert law, 213–214 structure of, 72
calculation for PVs, 209 in unpolished rice, 69
concentration and extinction coeffi- Phytosterol oxidation products (POPs), 63
cient, 215 Phytosterols (PS), 43–44
data from hydroperoxide analysis, 215 biological function and chemical struc-
electrochemical amplification, 211 ture, 60
flow diagram for, 216 food applications of, 60–63
iodometric titration method, 208–209 in vegetable oils, 62
level of quantification (LOQ), 209–210 Pigmented orange juice, 83
during lipid oxidation, 208 Pineapple, 314
Pine bark extract (Pycnogenol®), 108
meat matrix, 210–211 Pink guava pulp, 108–109
Nernst equation, 211 Plant sterols, 60
potentiometric titration of Polyphenoloxidase (PPO), 59
hydroperoxide Polyphenols, 43–44, 63–64
with sodium thiosulfate in model Polyunsaturated fatty acids (PUFA), 3–4,
system, 211–213 47
principle for quantitative spectroscopy, Pomegranate fruit juice phenolics (PFJP),
214 112
quantifying PVs, 213 Pomegranate peel extracts (PPE), 282
solvent extracted lipids from meat, 208 Pomegranates (Punica granatum),
specification limits, 217 111–112
value data in graph, 216 Porphyra tenera, 123
Peroxide value (PV), 11, 48 Post mortem process, 24
Persa lime peels, 310–311 Potato peel extract (PPE), 119
Phenazonium methosulfate (PMS), 194 Potato (Solanum tuberosum L.), 119
Phenolic compounds Poultry meat, 12
antioxidant property of, 63 Poultry products, 166
antioxidative mechanism of, 64, 66 lipid oxidation, 167
antioxidants in preventing, 171
as free radical acceptors and chain catalysts of, 170
breakers, 66 factors predisposing, 169–170
in vegetable oils, 64–65 mechanism, 168–169
Phenolics, 43–44