Natural Antioxidants of Soybeans and Other Oil-Seeds
Most food grade proteins derived from animal sources do not lend themselves to incorporation into certain formulated and synthesized food products without major preparative procedures. Animal proteins are, also, steadily increasing in cost and are becoming less available. In many cases oil-seed products extend, supplement, or replace more costly ingredients without detracting from the quality of the finished food. Oil-seed proteins may also be used to supplement or replace foods from other plant sources in order to enhance their nutritional value or alter their sensory characteristics.
KeywordsAntioxidant Activity Ferulic Acid Caffeic Acid Chlorogenic Acid Cinnamic Acid
Unable to display preview. Download preview PDF.
- Bailey, D., and Pratt, D.E., 1978, Unpublished data.Google Scholar
- Cairns, C.A., 1978, Antioxidant activity of cottonseed flavonoids, M.S. Thesis, Purdue University.Google Scholar
- Davis, J.S., and Somogyi, J.C., 1969, Reaction mechanism of the inactivation of thiamine by 3,4-dihydroxycinnamic acid, Inter. J. Vita Res., 39: 401.Google Scholar
- Lea, C.H., and Swoboda, P.A.T., 1958, The flavor of aliphatic aldehydes, Chem. and Ind., 1289.Google Scholar
- Pratt, D.E., 1976, Role of flavone and related compounds in retarding lipid-oxidative flavor changes in foods, in: “Phenolic, Sulfur, and Nitrogen Compounds in Food Flavor,” Ch. 1, G. Charalambous and I. Katz, ed., ACS Symposium Series No. 26.Google Scholar
- Pratt, D.E., 1979, Degradation products of food lipid, Proc. Food Safety Conference, Food Ind. Res. Dev. Inst., Taipei, Taiwan, p. 128–157.Google Scholar
- Sikora, R.J., 1977, An investigation of water soluble antioxidants in Spanish peanuts, M.S. Thesis, Purdue University.Google Scholar