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In-depth Seminar FoodReview Indonesia, 20 February 2018
Antioxidants as Functional Ingredients for Beverages: Fundamentals, Beverage Application, and Health Effects
Antioxidants as Functional Ingredients for Beverages: Fundamentals, Beverage Application, and Health Effects
Nuri Andarwulan SEAFAST Center, IPB Southeast Asian Food & Agr. Sci & Tech Center
Dept of Food Science & Technology, IPB
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Agenda 3 Health Effects 2 1 Beverage Application Chemistry of Antioxidant
OXIDATION & ANTIOXIDANTS
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OXIDATION & REDUCTION (REDOX)
• Oxidation and reduction in terms of oxygen transfer: – Oxidation is gain of oxygen. – Reduction is loss of oxygen.
• Oxidation and reduction in terms of hydrogen transfer: – Oxidation is loss of hydrogen. – Reduction is gain of hydrogen.
• Oxidation and reduction in terms of electron transfer – Oxidation is loss of electrons. – Reduction is gain of electrons.
OXIDATION & REDUCTION (REDOX)
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ANTIOXIDANT
The chemical compounds which can delay the start or slow the rate of lipid oxidation reaction.
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Lipid Oxidation
Oxidation . . . . Free Radicals: R , RO , ROO , OH (ROS : Reactive Oxygen Species)
What are free radicals?
• Free radicals are chemical species that contain a singly occupied orbital. • Free radicals are electron-deficient species. • They are neutral and tend to be highly reactive.
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OXIDATIVE STRESS
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DEFENSE MECHANISM
DEFENSE MECHANISM
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CHEMISTRY OF ANTIOXIDANT
• The chemical characteristic of antioxidants are monohydroxy or polyhydroxy phenol compounds with various ring substitutions. • These compounds have low activation energy to donate hydrogen. The resulting antioxidant free radical does not initiate another free radical due to the stabilization of delocalization of radical electron. • The resulting antioxidant free radical is not subject to rapid oxidation due to its stability. • The antioxidant free radicals can also react with lipid free radicals to form stable complex compounds
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Vol 8, 2009
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CHEMISTRY OF ANTIOXIDANT
• Chelating pro-oxidative metals
Antioxidants as Ingredients for Beverages
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Antioxidants Ingredient in Beverages
Calcium, antioxidants, and vitamins/minerals are the top ingredients consumers look for in functional beverages (Mintel, 2010)
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Food antioxidants list in the market
• Acetyl-L-Carnitine (ALCAR) • Mofegiline (drug?) • Alpha-Lipoic Acid (ALA) • N-Acetylcysteine (NAC) • Ascorbic Acid (Vitamin C) • N-Acetylserotonin(NAS) • Carotenoids (Vitamin A) • Oleocanthal • Curcumin • Oleuropein • Edaravone • Rasagiline (drug?) • Polyphenols • Resveratrol • Glutathione • Selegiline (drug?) • Hydroxytyrosol • Selenium • L-Carnitine • Tocopherols (Vitamin E) • Ladostigil (drug?) • Tocotrienols (Vitamin E) • Melatonin (hormone) • Tyrosol • Ubiquinone (Coenzyme Q)
Mineral Antioxidant
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Mineral Antioxidant
• Co-factor of Enzyme Antioxidants : – a compound needed for proper functioning of an enzyme • Superoxide Dismutase (SOD) Cu, Zn, Mg • Catalase Fe • Glutathione Peroxidase Se
Antioxidants as Functional Ingredients for Beverages: Health Effects
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• 93.600 women 25 to 42 years of age • 18 years of follow up (1989-2009)
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Study Design
• Participants from two large prospective studies, the Nurses’ Health Study (NHS) and the Health Professionals’ Follow-Up Study (HPFS): 70 870 eligible NHS females for 16 years and 38 918 eligible HPFS males for 14 years. • Diet was assessed from an FFQ updated every 4 years. • The primary outcome was ischaemic CVD (fatal and non-fatal myocardial infarction and ischaemic stroke).
Study Result
• Total vegetables, green leafy vegetables and carotene-rich fruits and vegetables showed stronger associations with ischaemic CVD among the low carbohydrate group. • No consistent trends were observed for fruit intake.
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Terima kasih
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