Subject description
The substances with antioxidative effectiveness added to food product contribute to its quality and safety, since it prolongs shelf-life and raises the biological value of the food. Antioxidants are structurally different compounds. In the frame of the elective subject the groups of antioxidants (naturally present in food or added) will be described. Various reaction mechanisms (reducing capacity, effectiveness in scavenging free radicals, ability to chelate metals) of antioxidant’s action will be described. It will be demonstrated that the antioxidative effectiveness of a compound is a consequence of corresponding physico-chemical properties and chemical structure. The students will be acquainted with various methodological approaches of antioxidative effectiveness determination. Foods are heterogeneous systems in their composition. Therefore the comparison and interpretation of the activity of antioxidants in various systems will be provided; we will show and explain how structural properties and partition of these compounds determine their antioxidative effectiveness.
Consumer awareness of the harmful effects of synthetic additives promotes the use of natural additives. Therefore, the novel methodological approaches of obtaining and characterization of extracts of compounds with antioxidant efficiency from various natural resources will be provided.
The subject is taught in programs
Objectives and competences
Educational aims: The aim of the subject is to provide the knowledge associated with antioxidants and to get familiar with appropriate methodology of antioxidative effectiveness determination.
Competences: Systematic treatment and understanding of the various factors connected with antioxidants is necessary for anticipating and controlling the quality and safety of food products.
Teaching and learning methods
Seminar, tutorial, consultation.
Expected study results
Knowledge and understanding the mechanisms of antioxidant action.
Capacity to predict the quality, effectiveness, usefulness and suitability of individual antioxidants in given food matrices.
Capacity to interpret research results.
Basic sources and literature
Glavni učbeniki:
ABRAMOVIČ, Helena. Antioksidanti in metodologija določanja antioksidativne učinkovitosti : učbenik za izbirni predmet na interdisciplinarnem doktorskem študijskem programu Bioznanosti. Ljubljana: Biotehniška fakulteta, Oddelek za živilstvo, 2011. 112 str..
Revijalni članki s področja:
Arzola-Rodriguez S.I., Munoz-Castellanos L.N., López-Camarillo C., Salas, E. 2022. Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review. Biomolecules 12: 1-19
Brewer M. S. 2011. Natural antioxidants: Sources, compounds, mechanisms of action and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10: 221-247
Choe E., Min D. B. 2009. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety, 8: 345-358
Suhaj M. 2006. Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition and Analysis, 19: 531-537
Wright J. S., Johnson E. R., Di Labio G. A. 2001. Predicting the activity of phenolic antioxidants: Theoretical method, analysis of substituent effects, and application to major families of antioxidants. Journal of the American Chemical Society, 123: 1173-1183
Huang D., Ou B., Prior R. L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53: 1841-1856
Frankel E. N., Finley J. W. 2008. How to standardize the multiplicity of methods to evaluate natural antioxidants. Journal of Agricultural and Food Chemistry, 56: 4901-4908
Chaiyasit W., McClements D. J., Decker E. A. 2005. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 53: 4982-4988
Readings:
Main textbooks:
ABRAMOVIČ, Helena. Antioxidants and methodology of antioxidant activity determination: textbook for students at Interdisciplinary Doctoral Study Programme in Biosciences. Ljubljana: Biotechnical Faculty, Department of Food Science and Technology, 2011. 112 pp.
Review articels in the field:
Arzola-Rodriguez S.I., Munoz-Castellanos L.N., López-Camarillo C., Salas, E. 2022. Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review. Biomolecules 12: 1-19
Brewer M. S. 2011. Natural antioxidants: Sources, compounds, mechanisms of action and potential applications. Comprehensive Reviews in Food Science and Food Safety, 10: 221-247
Choe E., Min D. B. 2009. Mechanisms of antioxidants in the oxidation of foods. Comprehensive Reviews in Food Science and Food Safety, 8: 345-358
Suhaj M. 2006. Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition and Analysis, 19: 531-537
Wright J. S., Johnson E. R., Di Labio G. A. 2001. Predicting the activity of phenolic antioxidants: Theoretical method, analysis of substituent effects, and application to major families of antioxidants. Journal of the American Chemical Society, 123: 1173-1183
Huang D., Ou B., Prior R. L. 2005. The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53: 1841-1856
Frankel E. N., Finley J. W. 2008. How to standardize the multiplicity of methods to evaluate natural antioxidants. Journal of Agricultural and Food Chemistry, 56: 4901-4908
Chaiyasit W., McClements D. J., Decker E. A. 2005. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 53: 4982-4988
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