February 12, 2017

Antioxidant properties of vanillin

Vanillin is probably the most widely used flavouring agent for sweet foods such as biscuits, desserts, ice cream etc. Vanillin is found to be a good antioxidant. It offers significantly good protection against protein oxidation and lipid peroxidation induced by photosensitization in rat liver mitochondria.

According to the research, using rat liver mitochondria, as model systems, scientists have examined the ability of vanillin to protect membranes against oxidative damage induced by photosensitization at concentrations normally used in food preparations. They found that vanillin, at a concentration of 2.5 mmol/L, has afforded significant protection against protein oxidation and lipid peroxidation in hepatic mitochondria (Molecular and Cellular Biochemistry 209(1-2):47-53 • July 2000).

Structure of vanillin
Vanillin also has been reported to act as antioxidant in complex foods containing polyunsaturated fatty acids.

Study shows that vanillin not only adds its pleasant flavor note, but also acts as an antioxidant in complex foods containing polyunsaturated fatty acids. It is shown that the keeping quality of precooked dried cereal flakes was considerably increased by the addition of 0•01–0•5% (on a dry matter basis) of vanillin (Journal of the Science of Food and Agriculture 48(1):49 - 56 • January 1989).

From the natural source vanilla, vanillin was isolated due to antioxidant and anti-inflammatory properties. Anti-inflammatory is one of the unique properties of vanillin polymeric pro-drug of antioxidant, defined poly (Vanillin oxalate).
Antioxidant properties of vanillin
at 6:44 PM
Labels: , , , ,

The Most Popular Posts

  • Crude Fiber
    Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...
  • The process of gelatinization
    Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
  • Crude Fat
    Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext...
  • Clostridium perfringens: Understanding and Managing Gastrointestinal Infections
    Gastrointestinal infections caused by Clostridium perfringens , termed enterotoxemias, exhibit a significant impact across various mammalian...
  • Sources of meat
    Of the many foods obtained from the land, humans tend to prefer animal foods, mainly beef, pork, poultry and mutton as well as their by-pr...
  • Soft drinks
    Phosphoric acid, an ingredient commonly found in carbonated soft drinks, poses significant risks to dental and overall health, beyond what many consumers r...
  • Instant Noodles
    Instant noodles, touted as one of the most remarkable culinary inventions, belie their age-old origins. These noodles, steeped in centuries of tradition, h...
  • Healthy Diet
    Most American today are overfed yet undernourished, which eventually leads to obesity and poor health. The answer to those pervasive problem is simply to ...