Page 406 - Natural Antioxidants, Applications in Foods of Animal Origin

Index 385
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Crackers and cookies, 82
156–157
Cruciferous vegetables, 120–121 Ethanolic kiam wood extract (EKWE),
Ethoxyquin, 363
D Exxenterol®, 104
Date palm tree (Phoenix dactylifera L.),
314–315 F
Deoxymyoglobin in biological system Fatsia (Aralia elata) extract, 118–119
formation of lipid peroxides and Fat-soluble vitamin E, 45
TBARS, 23 Fatty acid (FA)
prooxidative activity of, 22–23 profile, 236–237
Desirable fatty acids (DFA), 235 role in oxidative stability, 47–48
Diazabicyclooctane (DABCO), 8 Fenton reaction, 19
Dietary fiber (DF) Fermented milk products, 282–283
absence of, 301 Ferric reducing antioxidant power
amount of, 303 (FRAP)
antioxidant capacity of, 302 assay, 193–194
definition of, 302 values, 283
ingredients, 301 Ferri-porphyrin proteins, 265
physicochemical properties of, 304 Ferriprotoporphyrin chloride, 26–27
Ferryl-hydroxo complex, 26–27
processing and quality, 303–304 Ferulic acid (FA), 82, 302
quality, polyphenols and, 302–303 Fish and fishery products, 142–143
SDF/IDF ratio, 303 antioxidants, 149
sources of, 300 natural, 151–155
Dietary Supplement Health and Educa- synthetic, 150–151
tion Act of 1994, 83–84 oxidation in
Diphenylpicrylhydrazyl (DPPH), 44, 280, lipids, 144–145
301 mechanism, 147–149
Docosahexaenoic acid (DHA), 8, 142 protein, 146–147
Drying method, 14 Fish muscle, post-harvest discoloration,
19–20
E Fish oil encapsulation, 14
Eicosapentaenoic acid (EPA), 8, 142 Flavones, 99–100
Endogenous antioxidants, 11–12 Flavonoids, 99–100, 275
Enrobing, 192 Flavonols, 99–100
Enzymatic lipid oxidation, 8–9 Flavor, 4
Epicatechin, 100 Flavourzyme®, 361
Epigallocatechin, 100 Folin–Ciocalteu method, 320
Epigallocatechin gallate (EGCG), 284 Food Labeling Regulation, Amendments,
Essential oil-based antioxidants, 359–360 84
composition of, 116 Food products preservation, applications
effectiveness, 116 of natural antioxidants/extracts in, 80
plant materials, 116 Food Regulation Uniform Compliance
TBARS values, 117 Date, 84
Ethanol, 100–101 “Free” catalytic iron in muscle, 14
Free radicals, 41–42
oxidation, 5–7