1 Introduction

Professor Jan Pokorn y, Prague Institute of Chemical Technology

Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage. The main deterioration processes are oxidation reactions and the decomposition of oxidation products which result in decreased nutritional value and sensory quality. The retardation of these oxidation processes is important for the food producer and, indeed, for all persons involved in the entire food chain from the factory to the consumer. Oxidation may be inhibited by various methods including prevention of oxygen access, use of lower temperature, inactivation of enzymes catalysing oxidation, reduction of oxygen pressure, and the use of suitable packaging. Another method of protection against oxidation is to use specic additives which inhibit oxidation. These are correctly called oxidation inhibitors, but nowadays are mostly called antioxidants. These inhibitors represent a class of substances that vary widely in chemical structure, and have diverse mechanisms of action (Table 1.1). The most important mechanism is their reaction with lipid free radicals, forming inactive products. Additives with this mechanism are antioxidants in the proper sense. Usually, they react with peroxy or alkoxy free radicals, formed by decomposition of lipid hydroperoxides. Other inhibitors stabilise lipid hydroperoxides, preventing their decomposition into free radicals. Decomposition of hydroperoxides is catalysed by heavy metals, and consequently metal chelating agents also inhibit oxidation. Some substances called synergists demonstrate no antioxidant activity in themselves, but they may increase the activity of true antioxidants. Another group of substances decompose lipid hydroperoxides by a non-radical pathway, thereby reducing freeradical content. Finally, singlet oxygen oxidises lipids many times faster than

Antioxidants in food

Table 1.1 Mechanisms of antioxidant activity Antioxidant class Proper antioxidants Hydroperoxide stabilisers Synergists Metal chelators Singlet oxygen quenchers Substances reducing hydroperoxides Mechanism of antioxidant activity Inactivating lipid free radicals Preventing decomposition of hydroperoxides into free radicals Promoting activity of proper antioxidants Binding heavy metals into inactive compounds Transforming singlet oxygen into triplet oxygen Reducing hydroperoxides in a non-radical way Examples of antioxidants Phenolic compounds Phenolic compounds Citric acid, ascorbic acid Phosphoric acid, Maillard compounds, citric acid Carotenes Proteins, amino acids

the common triplet oxygen, and consequently singlet oxygen quenchers also have an important inhibitory effect on lipid oxidation. In this book, we shall discuss all the above groups of inhibitors, calling all of them antioxidants. Antioxidant activity depends on many factors such as the lipid composition, antioxidant concentration, temperature, oxygen pressure, and the presence of other antioxidants and many common food components, e.g. proteins and water. Antioxidants were rst used before World War II for food preservation. These early antioxidants were natural substances. They were, however, soon replaced by synthetic substances, which were cheaper, of more consistent purity, and possessed more uniform antioxidant properties. They were tested for toxicity by a range of methods in concentrations at 100200 times the level actually consumed, to conrm their safe use as additives. The increased use of various synthetic food additives was then challenged by consumer groups. Consumers wished to have these additives replaced by natural materials, which were considered to be more acceptable as dietary components. Industrial producers have tried to comply with consumers wishes, and have moved to increased use of natural antioxidants. Most natural antioxidants are common food components, and have been used in the diet for many thousands of years so that humans have adapted to their consumption. In our book we place more emphasis on natural antioxidants than on synthetic antioxidants. In the rst part of this book we discuss the oxidation of lipids and its inhibition by antioxidants generally. The second part is devoted to health aspects and current research on the role of antioxidants in inhibiting the development of cardiovascular diseases and of cancer. In the third part, sources and properties of natural antioxidants are discussed. The

Introduction

emphasis is on substances present in plant foods which are frequently consumed in the human diet. In the last part of the book, practical aspects of antioxidant use in food processing are discussed, such as their regulation, preparation, changes during food processing, and application in food products.