Plant antioxidant source

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. 

Barros, S. Higher plants as sources of antioxidants for the treatment of oxidative stress mediated disease. In international Symposium Oxygen Radicals in Biochemistry, Biophysics and Medicine. Buenos Aires, March, 1994 (abstract S8). 

This study permits to evaluate the amount of phenohcs, flavonoids and their total antioxidant activity linked to six traditional medicinal plants. Antioxidant activity varied greatly among the different plant parts and was highly correlated with the polyphenohc contents. We take an interest in the leaves of A.Leocarpus and in the root barks of T.Macroptera, since they exhibited important antioxidant activities and could be attractive sources of natural antioxidants. Moreover, this comparative study permits to identify and determine by RP-HPLC, five individual phenolic acids and two flavonoids that are mainly at the origin of the antioxidant activity in the studied plant parts. 

SRB contains high-quality protein, oil, dietary fiber, polysaccharides, fat-soluble phytochemicals (plant derived bioactive compounds) and other bran nutrients. Rice bran and germ are the richest natural sources of B complex vitamins as well as E vitamins, polyphenols, several antioxidants and minerals. It is now available in the commercial food ingredient market as a safe and effective functional food and dietary supplement. 

Phytochemicals present in fruits and vegetables are very diverse, such as ascorbic acid, carotenoids, and phenolic compounds (Liu 2004 Percival and others 2006 Syngletary and others 2005 Yahia and others 2001a, 2001b). Plant polyphenols are ubiquitous in the diet, with rich sources being tea, wine, fruits, and vegetables they demonstrate considerable antioxidative activity in vitro, which can have important implications for health (Duthie and others 2000). 

Finally, carotenoids are the metabolic precursors for three more of the flavor volatiles of the tomato. Although the role of carotenoids, light-harvesting pigments in plants, in human nutrition is the subject of debate, these compounds are antioxidants and P-carotene is the principal source of the visual pigments of the eye. 

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