Page 60 - Natural Antioxidants, Applications in Foods of Animal Origin
P. 60
VetBooks.ir CHAPTER 2
NATURAL ANTIOXIDANTS:
OCCURRENCE AND THEIR ROLE IN
FOOD PRESERVATION
AJIT SINGH BHATNAGAR and REWA KULSHRESTHA *
Department of Food Processing and Technology, Bilaspur University,
Bilaspur, Chhattisgarh, India
*Corresponding author. E-mail: rewakumar11@gmail.com
CONTENTS
Abstract ......................................................................................................41
2.1 Antioxidants: What, Why, and How ................................................41
2.2 Antioxidants Versus Free Radicals ..................................................43
2.3 Synthetic Antioxidants Versus Natural Antioxidants .......................44
2.4 Natural Antioxidants: Dynamics and Mechanism ...........................45
2.5 Role of Lipid Fractions in Radical Scavenging and
Antioxidant Activity ........................................................................46
2.6 Role of Fatty Acids in Oxidative Stability .......................................47
2.7 Vitamin E or Tocols (Tocopherols and Tocotrienols) ......................48
2.8 Vitamin K1 (Phylloquinone) ............................................................54
2.9 Vitamin C (Ascorbic Acid) ..............................................................55
2.10 Phytosterols ......................................................................................60
2.11 Phenolic Compounds .......................................................................63
2.12 Carotenoids ......................................................................................66
2.13 Phytic Acid .......................................................................................69
2.14 Sesame Lignans ...............................................................................73
