pengaruh prosesing thd antioksidan
DESCRIPTION
Effects of processing on common antioxidantTRANSCRIPT
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ANTIOKSIDAN
Yohanes KristiantoLektor Kepala bidang Ilmu Teknologi Pangan dan Gizi
Jurusan Gizi Poltekkes Kemenkes Malang 2012
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FUNCTIONAL COMPONENTS
• BETA CAROTENE• LUTEIN, zeaxanthin• LYCOPENE
CAROTENOIDS
• Anthocyanidins• FLAVANOLS - Catechins,
Epicatechins, Procyanidins
• FLAVANONES• FLAVONOLS• Proanthocyanidins
FLAVONOIDS
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FUNCTIONAL COMPONENTS
• Caffeic acid, ferulic acidPHENOLS
• Diallyl sulfide, allyl methyl trisulfide
• Dithiolthiones
SULFIDES/THIOLS
• SulforaphaneISOTHIO-CYANATES
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Antioxidant Vitamins and Minerals
Vitamins DRI*Antioxidant
ActivitySources
Vitamin A 300-900 µg/dProtects cells from free radicals
Liver, dairy products, fish
Vitamin C 15-90 mg/dProtects cells from free radicals
Bell peppers, citrus fruits
Vitamin E 6-15 mg/d
Protects cells from free radicals, helps with immune function and DNA repair
Oils, fortified cereals, sunflower seeds, mixed nuts
Selenium 20-55 µg/dHelps prevent cellular damage from free radicals
Brazil nuts, meats, tuna, plant foods
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.
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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
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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).
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VARIABILITIES DUE TO CULTIVAR, SEASON, APPLICATION OF ANALYTICAL METHODS
Comparison of similar foods (different samples)analyzed by ORAC assay in two different laboratories
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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
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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
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Effect of Peeling on Antioxidant
Food Name (Variety) TAC
(umol of TE/g)
Serving Size (g)
TAC/Serving (umol of
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
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Food Name (Variety)
TAC (µmol of TE/G)
Serving Size (G)
TAC/Serving (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 1.1552 (1/2 c,
slices) 60no 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
EFFECT OF CANNING
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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.
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Trans -carotene
Cis--carotenes(mainly 13-cis, 9-cis & 15-
cis)
Fragmentation productsVolatile products
Mono-epoxides, di-epoxides, carbonyls,
alcohols
Oxidation
Canning
Thermal extrusionVery high temperature
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Influence of Processing on Lycopene Isomerization
Exp Biol Med 227:914–919, 2002
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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
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EFEK PANAS THD LYCOPENE
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Suhu mencegah degradasi?
JOURNAL OF MEDICINAL FOOD - J Med Food 8 (4) 2005, 413–422
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Suhu kenaikan cis optimum?
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Influence of the storage time and blanchingconditions on the concentration of capsanthin andB-carotene in red pepper cultivar Jupiter.
Food Sci Tech Int 2002;8(1):55–59 DOI: 10.1106/1082013022914
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Influence of the storage time and blanchingconditions on the concentration of capsanthin andB-carotene in cultivar Adra.
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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
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PENGARUH WAKTU TUNGGU DI SUHU RUANG TERHADAP KADAR β-KAROTEN JUS WORTEL
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Pengaruh Pemasakan Daun Pepaya thd BC