Types of natural antioxidants
• Naturally occurring fat-soluble vitamin E ( α-tocopherol) and water-soluble vitamin C (L-ascorbic acid) are both effective antioxidants in the appropriate matrix. • Plant extracts, generally used for their flavouring characteristics, often have strong H-donating activity thus making them extremely effective antioxidants. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils (e.g. eugenol, carvacrol, thymol, and menthol). • Spices and herbs, used in foods for their flavour and in medicinal mixtures for their physiological effects, often contain high concentrations of phenolic compounds that have strong H-donating activity. • Some plant pigments (anthocyanin and anthocyanidin) can chelate metals and donate H to oxygen radicals thus slowing oxidation. • Tea and extracts of grape seeds and skins contain catechins, epicatechins, phenolic acids, proanthocyanidins, and resveratrol, all of which contribute to their antioxidative activity.
Modes of action and applications Antioxidants are compounds or systems that delay autoxidation by inhibiting formation of free radicals or by interrupting propagation of the free radical by one (or more) of several mechanisms:
♦ Scavenging species that initiate peroxidation, ♦ Chelating metal ions such that they are unable to generate reactive species or decompose lipid peroxides, ♦ Quenching O 2
−, preventing formation of peroxides,
♦ Breaking the autoxidative chain reaction, and/or ♦ Reducing localized O 2
concentrations
Some of the natural antioxidants and their modes of actions are highlighted below:
α-Tocopherol It is the major vitamin E compound in plant leaves deactivates photosynthesis-derived reactive oxygen species (especially O2
−) and
prevents the propagation of lipid peroxidation by scavenging lipid peroxyl radicals in thylakoid membranes. α-Tocopherol can also inhibit oxidation of protein; reduces formation of α-aminoadipic and γ-glutamic semialdehydes from oxidized myofibrillar proteins. Including α-tocopherol in livestock diets has been shown to have significant effects on the antioxidative activities of their tissues and the stability of meat derived from them.
Ascorbic acid It can donate hydrogen to an oxidizing system, chelate metal ions; also scavenges free radicals, quenches O2
−, and acts as a reducing agent.
Herbs and spices The list of herbs and spices is long. Here, we mention some of them – trying to highlight their similarities in mode of actions. Most of these herbs and spices have been reported to have beneficial properties to animal health and as food preservatives.
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FEED COMPOUNDER JULY/AUGUST 2018 PAGE 23
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