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Natural Antioxidants from Oilseeds

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Food Factors for Cancer Prevention

Summary

Efforts have recently intensified on studies related to the isolation, characterization, and application of natural antioxidants to foods. Endogenous plant antioxidants are believed to inhibit food lipids against peroxidation and also to offer protection against oxidative damage to membrane functions and formation of precursors of carcinogens. Accordingly, we prepared a number of extracts from oilseeds, namely, canola, mustard, and flax. The phenolic isolates so obtained were fractionated and partially characterized. Antioxidant activity of isolates as such or after fractionation was evaluated in a β-carotene/linoleate model system. The results indicated that the antioxidant potency of the isolates depends on the source, content, and structural features of the phenolic compounds present. The component with the strongest antioxidant activity in canola meal was identified as l-0-β-D-glucopyranosyl sinapate. Ferulate derivatives were tentatively identified in mustard meal, and the presence of lignans was envisaged in flax extracts. Application of defatted meals and/or their extracts to oil and meat systems indicated strong inhibitory effects against lipid peroxidation and their potential for inclusion in lipid-containing foods as replacements for synthetic antioxidants.

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Author information

Authors and Affiliations

  1. Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NF, A1B 3X9, Canada

    Fereidoon Shahidi

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  1. Fereidoon Shahidi
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Editors and Affiliations

  1. Department of Food Science and Technology Faculty of Agriculture, Kyoto University, Oiwake-cho, Kitashirakawa, Kakyo-ku, Kyoto, 606-01, Japan

    Hajime Ohigashi Ph.D. (Professor) (Professor)

  2. Department of Applied Biological Sciences Faculty of Agriculture, Nagoya University, Furocho, Chikusa-ku, Nagoya, Aichi, 464-01, Japan

    Toshihiko Osawa Ph.D. (Professor) (Professor)

  3. Lipid Science Laboratory, National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, 2-1-2 Kannondai, Tsukuba, Ibaraki 305, Japan

    Junji Terao Ph.D. (Head) (Head)

  4. Nutrition and Epidemiology, Department of Agriculture, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156, Japan

    Shaw Watanabe M.D. (Professor) (Professor)

  5. First Department of Internal Medicine, Kyoto Prefectural University of Medicine, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602, Japan

    Toshikazu Yoshikawa M.D. (Associate Professor) (Associate Professor)

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© 1997 Springer Japan

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Shahidi, F. (1997). Natural Antioxidants from Oilseeds. In: Ohigashi, H., Osawa, T., Terao, J., Watanabe, S., Yoshikawa, T. (eds) Food Factors for Cancer Prevention. Springer, Tokyo. https://doi.org/10.1007/978-4-431-67017-9_59

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  • DOI: https://doi.org/10.1007/978-4-431-67017-9_59

  • Publisher Name: Springer, Tokyo

  • Print ISBN: 978-4-431-67019-3

  • Online ISBN: 978-4-431-67017-9

  • eBook Packages: Springer Book Archive

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