Page 413 - Natural Antioxidants, Applications in Foods of Animal Origin

392 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir

reducing agents, 353
Seed and by-products antioxidative mechanism of, 51–52
approximate biological activity rela-
Amaranth and Quinoa, 323–324 tionships of compounds, 52
cereals and legumes, 319–321 in crude vegetable oils, 49–50
cocoa husk, 322 in food preservation, 53–54
Mexican chia seed, 321–322 mechanism for radical quenching
Sensitizers, 7–8 action, 52
Sesame oil lignans Tomatoes, 121–122
antioxidative effect of, 75 Total anthocyanin (TA), 306
contents, 73 Total dietary fiber (TDF), 301
food applications of, 76 Total oxyradical scavenging activity
in food preservation, 75–76 (TOSC) assay, 118
oil insoluble lignans of, 74 Trolox equivalent antioxidant capacity
oil soluble lignans of, 74 (TEAC) methods, 322
Sesamol, 275 Tulsi (Ocimum sanctum L.), 281
SH- 2002, 320 Tuna meat discoloration, 19
Shatavari (Asparagus racemosus), 281 Turkey meat, 12
Sliced pepperoni, oxidative color degra- Type I or type II reaction, 269
dation, 204
Sodium chloride, 15–16 U
Sodium phytate, 82 Ultra-filtered (UF)-soft cheese, 284
Soluble dietary fiber (SDF), 301 Ultra-high temperature (UHT) milk,
Soya and its processed products, 100 266–267
Spanish sage, 321–322 Ultrasonic/microwave assisted extraction
Spray granulation, 14 (UMAE), 324
Stability index (SI), 105 Undaria pinnatifida, 123
Stripped and crude seed oil, OS of, 48 Undesirable fatty acids (OFA), 235
Stypocaulon scoparium, 123 Unshu-orange flavedo, 53
Sugar-snap cookies, 82 Uqab-2000, 320
Sulfhydryl oxidase, 266 USDA food composition table, 234
Synthetic phenolic antioxidants BHA, 44
V
T Vacuum-packaged mechanically sepa-
Tea infusions, 282 rated turkey (MST), 107
Tert-butylhydroquinone (TBHQ), 150, Valencia orange, 310–311
362 Vegetable by-products
Tertiary butyl hydroquinone (TBHQ), asparagus, 317–318
43–44 brassica plants, 315–317
Thermal or photochemical homolytic carrot peel, 318–319
cleavage, 6 Vegetable oils
Thiobarbituric acid reactive substances carotenoids of, 68
(TBARS), 13 desmethylsterols of, 61
Thiobarbituric acid (TBA), 220, 272 phenolics of, 64
value, 158 tocopherol homologues of, 49–50
Tocols (tocopherols and tocotrienols), Vegetables-based antioxidants
11–12, 43–44, 275
caloric contribution, 117