ANTIOKSIDAN

Yohanes KristiantoLektor Kepala bidang Ilmu Teknologi Pangan dan Gizi

Jurusan Gizi Poltekkes Kemenkes Malang 2012

FUNCTIONAL COMPONENTS

• BETA CAROTENE• LUTEIN, zeaxanthin• LYCOPENE

CAROTENOIDS

• Anthocyanidins• FLAVANOLS - Catechins,

Epicatechins, Procyanidins 

• FLAVANONES• FLAVONOLS• Proanthocyanidins

FLAVONOIDS

FUNCTIONAL COMPONENTS

• Caffeic acid, ferulic acidPHENOLS

• Diallyl sulfide, allyl methyl trisulfide

• Dithiolthiones

SULFIDES/THIOLS

• SulforaphaneISOTHIO-CYANATES

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.

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

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).

VARIABILITIES DUE TO CULTIVAR, SEASON, APPLICATION OF ANALYTICAL METHODS

Comparison of similar foods (different samples)analyzed by ORAC assay in two different laboratories

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

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

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

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

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.

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

Influence of Processing on Lycopene Isomerization

Exp Biol Med 227:914–919, 2002

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

EFEK PANAS THD LYCOPENE

Suhu mencegah degradasi?

JOURNAL OF MEDICINAL FOOD - J Med Food 8 (4) 2005, 413–422

Suhu kenaikan cis optimum?

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

Influence of the storage time and blanchingconditions on the concentration of capsanthin andB-carotene in cultivar Adra.

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

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

Pengaruh Pemasakan Daun Pepaya thd BC