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Kultur Dokumente
ANTIOXIDANT
ITP-IPB/BTP
Agenda
y
Oksidasi lipid:
Faktor-faktor Faktor faktor yang mempengaruhi Mekanisme reaksi Teknik mencegah oksidasi lipid
Lipid Oxidation
Effects of Lipid Oxidation
Flavor Quality Loss
Rancid R id flavor fl Changes of color and texture Consumer Acceptance Economic loss Essential Fatty Acids Vitamins Growth Retardation Heart Diseases
ITP-IPB/BTP
Tekanan
Gesekan
Katalis Inhibitor
Interaksi internal
ITP-IPB/BTP
Effects of Air, 100 % Nitrogen, and the mixture of 95% Nitrogen + 5 % Hydrogen on the Oxidation of Dry Milk
10 )
20
Air nitrogen
15
Nitrogen and hydrogen
10
0 0 12 24 36 48 60 72 84
Time (hr)
ITP-IPB/BTP
Effects of Air, 100 % Nitrogen, and the mixture of 95% Nitrogen + 5 % Hydrogen on the Carbon Dioxide and Brown Color of Dry Milk
20
Air
50 45
Carbon dioxide ( 10 )
15
40 35 30 25 20 15 10 5
10
0 0 12 24 36 48 60 72 84
0 0 12 24 36 48 60 72 84
Time (hr)
Time (hr)
ITP-IPB/BTP
Protein Denaturation Nonenzymatic Browning Reaction Enzyme Catalyzed Reaction Lipid Oxidation
ITP-IPB/BTP
100 CH3
(CH2)3
75 CH2
(CH2)6
COOH
CH3 CH3
CH3 CH3
CH3
CH2 R
- H 12 11 10 9 C H2 R CH CH
(C H 2) 4 C H C H C H
+ O2 12 11 10 9 (CH2)4 CH CH CH CH CH O PROPAGATION O
CH3
CH2 R
+H
ITP-IPB/BTP
CH3
12 11 10 (CH2)4 CH CH CH CH CH - OH
CH2
O HYDROPEROXIDE DECOMPOSION O H CH (C H )
2 4
12 11 CH CH CH O
10 9 CH CH
CH
O C H3 (C H 2) 3 C H2
+ H
12 CH
11 CH
10 CH
9 CH
C H2
TERMINATION C H3 (C H 2) 3
+ H C H 3 (PENTANE)
ITP-IPB/BTP
ITP-IPB/BTP
Jenis pengemas:
P Pengemasan dalam d l kemasan k gelap l (mencegah ( h masuknya k cahaya) Permeabilitas oksigen rendah (mencegah masuknya oksigen)
Menghilangkan oksigen dalam kemasan. Misal pemvakuman k Pengaturan suhu proses/penyimpanan Penambahan antioksidan
ITP-IPB/BTP
y y
Antioxidants
The chemical compounds which can delay the start or slow the rate of lipid oxidation reaction in food systems.
ITP-IPB/BTP
Characteristics of Antioxidants
The major antioxidants currently used in foods 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
ITP-IPB/BTP
Choices of Antioxidants
Different antioxidants show substantially different antioxidant effectiveness in different fats and oils and food systems due to different molecular structures. We should consider the following: Safety Antioxidant effectiveness Off-odor Off-color Convenience of antioxidant incorporation to foods Carry-through effect Stability to pH and food processing Availability Cost Non-adsorbable, if possible
ITP-IPB/BTP
Kinds of Antioxidants
Natural antioxidants:
1.Tocopherols 1 Tocopherols (delta>gamma>beta>alpha) 2.Nordihydroguaretic Acid (NDGA) 3.Sesamol 4.Gossypol, etc
Synthetic antioxidants:
1.Butylated 1 B t l ted Hydroxy H d o Anisole Ani ole (BHA) 2.Butylated Hydroxy Toluene (BHT) 3.Propyl Gallate (PG) 4.Tertiary Butyl Hydroquinone (TBHQ)
ITP-IPB/BTP
BHA
3-tertiarybutyl-4-hydroxyanisole (also, 2-isomer) less steric hindrance forms radicals more readily than BHT
OCH3
BHT
2,6-di-tert-butyl-p-hydroxytoluene more steric hindrance forms a more stable radical than BHA
OH HO OH
OH
CH3
Akyl Gallates
O(CH2)n-CH3 O
Propyl (n = 2), Octyl (n = 7), Dodecyl (n = 11) As n increases, oil solubility increases
Antioxidants
OH OH OH OH C(CH3)3
COOC3H7
OH
PropylGallate
TBHQ
OH
CHO OH OH CH
CH3
CH3
Gossypol
ITP-IPB/BTP
HO
OH
O H3C-(H2C)14 HO O O
Ascorbyl palmitate
O
HO
OH
10
Mechanism of Antioxidants
Hydrogen donation to free radicals by antioxidants. Formation of a complex between the lipid radical and the antioxidant radical (free radical acceptor). p )
ITP-IPB/BTP
+ +
AH AH AH
RH ROH
+ +
A
A A
ROO +
ROOH +
R RO
+ +
A A
ROO +
Antioxidant + O 2
ITP-IPB/BTP
11
O C H3
R , RO , or ROO
O
O C (C H 3 ) 3
+
O C H3
.
O C H3
C (C H 3 ) 3
.
O C H3
C (C H 3 ) 3
C (C H 3 ) 3
O CH3
ITP-IPB/BTP
- tocopherol
( C H 2 ) 3C H ( C H 2) 3 C H ( C H 2 ) 3C H ( C H 3) 2
CH3 O CH2
CH3
CH3
CH3
C H 2C ( C H 2) 3C H ( C H 2) 3 C H ( C H 3) 2 OH
CH3 CH3
- tocoquinone
ITP-IPB/BTP
12
O2
ITP-IPB/BTP
ITP-IPB/BTP
13
O O C O
ITP-IPB/BTP
14
ITP-IPB/BTP
ITP-IPB/BTP
15
Antioxidant Safety
Total concentration of authorized antioxidants added singly or in combination, must not exceed 200 parts per million by weight on the basis of fat content of the food.
ITP-IPB/BTP
ITP-IPB/BTP
16
Antioxidants Effectiveness
Quantify effectiveness through antioxidant factor (AF)
measures delay in onset of rapid oxidation without antioxidant with antioxidant
Induction time with i h AH AF = IA = Induction time I0 without AH
[ROOH]
I0 IA
time
AF > 1
17
Antioxidant Effectiveness
Induction time with AH AF = IA = Induction time I0 without AH
Given equivalent quantities of AH we can compare: Antioxidant AF -tocopherol 5 -tocopherol 12 BHA 10 BHT 6 BHA + BHT 12 (synergism)
ITP-IPB/BTP
18
ITP-IPB/BTP
ITP-IPB/BTP
19
Ideal Antioxidants
No harmful physiological effects Not contribute an objectionable j flavor, , odor, , or color to the fat Effective in low concentration Fat-soluble Carry-through effect No destruction during processing Readily-available Economical Not absorbable by the body
ITP-IPB/BTP
20