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Natural antioxidants to enhance the shelf-life of food /

Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalori...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Pateiro, Mirian (Editor)
Format: eBook
Language:English
Published: London ; San Diego, CA : Academic Press, [2024]
Series:Developments in food quality and safety
Subjects:
Antioxidants.
Food > Preservation.
Antioxydants.
Aliments > Conservation.
antioxidant.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Front Cover
  • Natural Antioxidants to Enhance the Shelf-Life of Food
  • Copyright Page
  • Contents
  • List of contributors
  • 1 Advances in antioxidant activity analysis for food application
  • 1.1 Introduction
  • 1.2 Electron transfer-based assays
  • 1.2.1 Radical scavenging assays
  • 1.2.1.1 2,2-Diphenyl-1-picrylhydrazyl assay
  • 1.2.1.2 Trolox equivalence antioxidant capacity assay
  • 1.2.1.3 Nitric oxide radical inhibition assay
  • 1.2.1.4 Superoxide anion radical scavenging activity
  • 1.2.1.5 Thiobarbituric acid reactive substance assay
  • 1.2.1.6 N,N-Dimethyl-p-phenylene diamine assay
  • 1.3.8 Scavenging of H2O2 radicals
  • 1.3.9 Total peroxyl radical trapping activity
  • 1.3.10 Inhibited oxygen uptake
  • 1.3.11 LPO inhibition capacity (LPIC) assay
  • 1.4 Electrochemical assays
  • 1.4.1 Voltammetric techniques
  • 1.4.1.1 Cyclic voltammetry
  • 1.4.1.2 Square wave voltammetry
  • 1.4.1.3 Differential pulse voltammetry
  • 1.4.2 Amperometry
  • 1.4.3 Potentiometry
  • 1.5 Miscellaneous methods
  • 1.5.1 Total peroxyl radical-trapping antioxidant parameter assay
  • 1.5.2 Cellular antioxidant activity assay
  • 1.5.3 Thin layer chromatography technique
  • 1.5.4 Dye-substrate oxidation method
  • 1.5.5 FCR/total phenol content assay
  • 1.5.6 Xanthine oxidase method
  • 1.5.7 Cytochrome C test
  • 1.5.8 Biochemical methods of determination of antioxidant capacity
  • 1.5.8.1 Lipid peroxidation
  • 1.5.8.2 GSH
  • 1.5.8.3 Catalase
  • 1.5.9 FOX assay
  • 1.5.10 Hemolysis inhibition assay
  • 1.5.11 LDL-cholesterol assay
  • References
  • 2 Electrochemical methods to evaluate antioxidant activity in food products
  • 2.1 Introduction
  • 2.2 Methodology for determining antioxidant activity
  • 2.3 Electrochemistry as an alternative for the determination of antioxidant activity
  • 2.3.1 Voltammetric techniques
  • 2.3.1.1 Cyclic voltammetry
  • 2.3.1.2 Differential pulse voltammetry
  • 2.3.1.3 Square wave voltammetry
  • 2.3.2 Chronoamperometry
  • 2.4 Conclusions
  • Acknowledgments
  • References
  • 3 Antioxidants from Mediterranean fruits and vegetables to extend the shelf-life of food
  • 3.1 Introduction
  • 3.2 Antioxidants from Mediterranean fruits and vegetables
  • 3.3 Extending the shelf life of foods using antioxidants from Mediterranean fruits and vegetables