Effects of processing on common antioxidant

1. ANTIOKSIDAN
Yohanes Kristianto
Lektor Kepala bidang Ilmu Teknologi Pangan dan Gizi
Jurusan Gizi Poltekkes Kemenkes Malang 2012

2. FUNCTIONAL COMPONENTS
• BETA CAROTENE
CAROTENOIDS • LUTEIN, zeaxanthin
• LYCOPENE
• Anthocyanidins
• FLAVANOLS -
Catechins, Epicatechins, Proc
FLAVONOIDS yanidins
• FLAVANONES
• FLAVONOLS
• Proanthocyanidins

3. FUNCTIONAL COMPONENTS
PHENOLS • Caffeic acid, ferulic acid
SULFIDES/ • Diallyl sulfide, allyl methyl
trisulfide
THIOLS • Dithiolthiones
ISOTHIO-
• Sulforaphane
CYANATES

4. Antioxidant Vitamins and Minerals
Vitamins DRI* Antioxidant Activity Sources
Protects cells from
Vitamin A 300-900 µg/d Liver, dairy products, fish
free radicals
Protects cells from
Vitamin C 15-90 mg/d Bell peppers, citrus fruits
free radicals
Protects cells from
Oils, fortified cereals,
free radicals, helps
Vitamin E 6-15 mg/d sunflower seeds, mixed
with immune function
nuts
and DNA repair
Helps prevent cellular
Brazil nuts, meats, tuna,
Selenium 20-55 µg/d damage from free
plant foods
radicals
Chart adapted from Food and Nutrition Board Institute of Medicine Daily Reference Intake reports and National Institutes of Health Office of Dietary
Supplements. *DRI’s provided are a range for Americans ages 2-70.

5. ANTIOXIDANT FOOD SOURCES
 Food containing high antioxidant: spices &
herbs, nuts & seeds, chocolate &
sweets, vegetables & veg. products, ready-to-
eat cereals, desserts & cakes, berries & berry
products
 Food containing lowest antioxidant: fats & oils;
meat, meat products & substitutes; poultry &
poultry products, fish & seafood, egg & egg
dishes

6. TOP 20 ANTIOXIDANTS-PACKED FOODS
Total antioxidant capacity (TAC) per serving (1 piece fruit/potato, 1/2 cup
beans/dried fruit, 1 cup berries/artichoke hearts, 1 ounce nuts).

8. VARIABILITIES DUE TO
CULTIVAR, SEASON, APPLICATION OF ANALYTICAL
METHODS
Comparison of similar foods (different samples)
analyzed by ORAC assay in two different laboratories

9. CAROTENOIDS; Physicochemical properties
 Warna: kuning, orange, merah
 Lipofilik, water-insoluble
 Moderatley heat & pH extreme-stable
 Oksidasi:
 Mudah mengalami oksidasi  warna rusak
 Ekstraksi, perendaman dlm larutan organik
mempercepat dekomposisi
 Katalis: metal ion, sulfit

10.  Pengaruh enzim:
 Mempercepat kerusakan oksidatif
 Efisiensi proses tinggi
 Panas, pelarut
organik, chy, asam, panas 
isomerisasi
 trans (alamiah)  cis
 Aktivitas B-karoten cis 13 – 53% trans
 Pembentukan cis:
 tidak disertai perubahan warna
 kadar karotenoid turun  anlisis vit A berdasar
warna  data tidak valid

12. Effect of Peeling on Antioxidant
TAC TAC/Servin
Serving Size
Food Name (Variety) (umol of g (umol of
(g)
TE/g) TE)
Fuji (n = 4) 25.93 138 (1 fruit) 3578
Gala (n = 3) 28.28 138 (1 fruit) 3903
Golden Delicious (peel, n=4) 26.7 138 (1 fruit) 3685
Golden Delicious (no peel,n= 2) 22.1 128 (1 fruit) 2829
Granny Smith (n = 4) 38.99 138 (1 fruit) 5381
Red Delicious (peel, n = 4) 42.75 138 (1 fruit) 5900
Red Delicious (no peel,n=2) 29.36 128 (1 fruit) 3758

13. EFFECT OF CANNING
Food Name TAC (µmol Serving TAC/Serving
(Variety) of TE/G) Size (G) (µmol of TE)
broccoli
(R, n=8) 15.9 44 (1/2 c) 700
(C, n=4) 12.59 78 (1/2 c) 982
carrots
(R, n=4) 12.15 61 (1 medium) 741
(C, n=4) 3.71 46 (1 carrot) 171
cucumber
peel, n= 4 1.15 52 (1/2 c, slices) 60
no peel, n= 4 1.23 60 (1/2 c) 74
tomatoes
(R, n=7) 3.37 123 (1 tomato) 415
(C, n= 4) 4.6 120 (1/2 c) 552

14. Effect of blanching on cell tissues
S, starch gelatinised; CM, cytoplasmic membranes altered; CW, cell
walls little altered; P, pectins modified; N, nucleus and cytoplasmic
proteins denatured; C, chloroplasts and chromoplasts distorted.

15. Mono-epoxides, di-
epoxides, carbonyls, alcohols
Oxidation
Trans -
carotene
Canning Very high temperature
Thermal extrusion
Cis- -carotenes Fragmentation products
(mainly 13-cis, 9-cis & 15-cis) Volatile products

16. Influence of Processing on Lycopene Isomerization
Exp Biol Med 227:914–919, 2002

17. PANAS & -CAROTENE WORTEL
 Carrot puree, boiled-mashed carrot, raw-
chopped carrots
 Panas me↑ bioavailability -C wortel
 struktur
mikro dinding sel & kompleks
carotenoid-protein rusak krn panas
 panas disertai kenaikan luas permukaan BM
me↑ kelarutan karoten
 panas menyebabkan isomerisasi karotenoid
Edward et al., J. Nutr, 132: 159 – 167, 2002

18. EFEK PANAS THD LYCOPENE

19. Suhu mencegah degradasi?
JOURNAL OF MEDICINAL FOOD - J Med Food 8 (4) 2005, 413–422

20. Suhu kenaikan cis optimum?

23. Influence of the storage time and blanching
conditions on the concentration of capsanthin and
B-carotene in red pepper cultivar Jupiter.
Food Sci Tech Int 2002;8(1):55–59 DOI: 10.1106/1082013022914

24. Influence of the storage time and blanching
conditions on the concentration of capsanthin and
B-carotene in cultivar Adra.

25. Carotenoids Concentration & Antioxidant Activity of
Nopalitos Samples at Different Temperatures For 30 Min.
Food Sci Tech Int 2003;9(4):0271–8 -DOI: 10.1177/108201303036093

26. PENGARUH WAKTU TUNGGU DI SUHU RUANG
TERHADAP KADAR β-KAROTEN JUS WORTEL

27. Pengaruh Pemasakan Daun
Pepaya thd BC