Plant & Animal Based Antioxidants and

Their Applications

Dinesh Kumar

Indian Agricultural Research Institute (IARI), New Delhi

 Introduction
• Oxygen = Life
• Oxygen atom – few destructive viz. Free
radical/ RoS/RNS
• Reactive oxygen species (ROS) - OH, O2, HO2
• Reactive nitrogen (RNS) – NO
• Free radicals produced by endogenous
oxidation-reduction (REDOX) reactions in
eukaryote.
 Antioxidants

An antioxidant is a molecule capable of

inhibiting the oxidation of other molecule.
Oxidation reactions can form free radicals &
start chain reactions that damage cells.
Antioxidants terminate these chain reaction
by removing free radical intermediates &
inhibit other oxidation reactions
 Benefits of antioxidants

Destroy free radical that damage cells.

 Promote the growth of healthy cells.
Protect cell against premature &
abnormal aging.
Excellent support to body immune
system.
 Protect against harmful oxidative
reaction.
Classification of Antioxidants
Types of Antioxidants
 Enzymatic & Non-enzymatic
 Natural & Dietary Sources.
 Defense Mechanism
Mode of Action
 Preventive
 Scavenging
Location
Intercellular
Extracellular
Classification of Antioxidants
Solublity
Lipid soluble
Water soluble
Structure they protect
DNA
Protein
Lipid
Origin
Exogenous
Endogenous
 Free Radical
Any species capable of
independent existence the contains
one or more unpaired electron.

Highly unstable & Reactive,

Toxic – react with DNA and cell

memebrane
Free radicals are produced

Normal cellular Pathological Disease states

activities events
ETC reaction Ionizing Inflammatory
radiation disease
Liver Toxic chemicals Degenerative
detoxification disease
Immune reaction Tissue ischemia Carcinogenesis
 Antioxidants : Mechanism of action
Antioxidants are
– Natural or synthetic compounds that inhibit or delay the
oxidation process at relatively low concentrations.
– Divided into primary and secondary compounds.
– Considered safe products to add to any food product at the
industrial level.
The Mechanism of Action of Antioxidants Include:

– Scavenging free radicals that initiate and propagate

peroxidation,
– Chelating metal ions that accelerate the oxidation process,
– Quenching O2- ions to prevent the formation of hydroxyl
radical
 Synthetic antioxidants

• Propygallate (PG, E310)

• Tertiarybutyl hydroquinone (TBHQ)

• Butylated hydroxyanisole (BHA, E320)

• Butylated hydroxytoluene (BHT, E321)

 Natural antioxidants

• Plant Based.

• Animal Based.
 Plant based antioxidants
Antioxidant Examples Sources
Polyphenol Phenolic acid Salicylic acid, vanillic acid, Fruits and vegetables
Gallic acid, syringic acid,
ferulic acid etc
Flavonoids Flavone, flavanone, flavonol,
flavanolol, flavonolol, etc
Stilbenes Piceid, reseveratrol, Berries, grapevine,
piceatannol, etc peanut
Tannins Gallic acid, ellagic acid Red beans, adzuki beans,
lentils, fava beans, etc
 Plant based antioxidants
Antioxidant Sources
Terpens and terpenoids Carrot, palm oil, pumpkin, tomato, etc
*
Vitamin C Fruits and vegetables
Vitamin K Green leafy vegetables, vegetable oil
Phytosterols Vegetable oils
Phytic aid
*Monoterpenes, sesquiterpenes, diterpenes, triterpenes, carotenoids, etc
 Animal Based antioxidants
 Animal contains: varied compounds possessing antioxidant
activity
 Animal proteins and peptides
– Bone protein hydrolyzates
– Carnosine
• A naturally occuring skeletal muscle dipeptide (alanine and
histidine)
 Chitosan
– Linear polymer of 2-amino-2deoxy-β-D-glucan
– Skeletal substance of invertebrates; cell wall of insects
 Milk components as antioxidants
– Casein
– Lactoferrin
– α –tocopherol
– Carotenoids (β-carotene)
Extraction of antioxidant peptides from animal sources
Application of plant based antioxidants
Application of plant based antioxidants
Application of Natural Antioxidants in Milk and Dairy products
 Application of animal based antioxidants
Source Food Product Observations Source
Fish derived peptide Pink salmon Decreased TBARS Sathivel et
(Pollock fish skin) fillets al., 2008
Silver carp peptide Sierra fish Reduced lipid oxidation; Qiu et al.,
prevented decrease in DHA and 2014
EPA; preserved endogenous
content of α-tocopherol
Pork meat Dry-cured loin Antioxidant potential increase Okoń et al.,
over time for all batches without 2017
differences among batches; no
effect on pH
Bovine Ground beef 0.5% TSKYR peptide treatment Przybylski
hemoglobin displayed similar capacity to et al., 2016
prevent lipid oxidation as 0.1 and
0.5% BHT treatments
Pork meat Dry-cured A. oryzae concentrated protease Petrón et al.,
sausage batch displayed the highest 2013
antioxidant capacity, inhibition of
lipid oxidation and loss of redness