Cereals antioxidant properties

Butylated Hydroxyanisole. 2- and 3-/ i -Butyl-4-methoxyphenol (butylated hydroxyanisole (BHA)) is prepared from 4-methoxyphenol and tert-huty alcohol over siUca or alumina at 150°C or from hydroquinone and tert-huty alcohol or isobutene, using an acid catalyst and then methylating. It is widely used in all types of foods such as butter, lard, and other fats, meats, cereals, baked goods, candies, and beer as an antioxidant (see Antioxidants Eood additives). Its antioxidant properties are not lost during cooking so that flour, fats, and other BHA-stabiLized ingredients may be used to produce stabilized products. 

Maltol has antioxidant properties. It has been found to prolong storage life of coffee and roasted cereal products. Maltol is used as a flavor enhancer in chocolate and candies, ice cream, baked products, instant coffee and tea, liqueurs, and flavorings. It is used in concentrations of 50 to 250 ppm and is commercially produced by a fermentation process. 

J. A. Rufran-Henares and C. Delgado-Andrade, Effect of digestive process on Maillard reaction indexes and antioxidant properties of breakfast cereals. Food Res. Int, 42 (2009) 394-400. 

C.M. Ajila, K. Leelavathi, U.J.S.P. Rao, Improvement of dietary fiber content and antioxidative properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sd. 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

Dordevii, T. M., iler-Marinkovi6, S. S., Dimitrijevic-Brankovic, S. I. (2010). Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry, 119,957-963. 

Li W, Friel J, Beta T (2010) An evaluation of the antioxidant properties and aroma quality of infant cereals. Food Chem 121 1095-1102. doi 10.1016/j.foodchem.2010.01.056... 

Industrial uses of L-ascorbic acid relate to its antioxidant and reducing properties. It is used as an antioxidant in the commercial preparation of beer, fmit juices, cereals, and caimed and frozen foods, etc. 

The new trend in cereal breeding programs is to select genotypes with special uses and with better nutraceutical properties. These new genotypes are rich in carotenes (P-carotenes, lutein, zeaxanthin), phytosterols, phenolics, anthocyanins, tannins, and other antioxidants. These value-added grains will gradually gain market because of their proven health benefits. 

Lutein A xanthophyll or hydroxylated Uposoluble carotenoid (C40H56O2) found in cereal grains with proven antioxidant and nutraceutical properties. Lutein is one of the two carotenoids contained within the retina of the eye, spedficaUy associated with the macula. Therefore, it is used with zeaxanthin to prevent age-related macular degeneration (AMD), especially in geriatric people. Lutein has... 

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