antioksidan kimia pangan
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Materi Mata Kuliah Kimia PanganTRANSCRIPT
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ANTIOKSIDAN
By : Dian Windy Dwiasi, M.Sc
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Antioksidan Antioksidan adalah substansi yang diperlukan
tubuh menetralisir radikal bebas dan mencegah
kerusakan yang ditimbulkan o/ radikal bebas
dengan melengkapi kekurangan elektrolit yg
dimiliki radikal bebas dan menghambat
terjadinya reaksi berantai dari pembentukan
radikal bebas yg dpt menimbulkan stres
oksidatif
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RADIKAL BEBAS Radikal bebas merupakan jenis oksigen yg memiliki
tingkat reaktif yg tinggi dan scr alami ada didlm tubuh
sebagai hasil dari reaksi biokimia tubuh
Radikal bebas juga terdapat di lingkungan sekitar kita yg
berasal dari polusi udara, asap tembakau, penguapan
alkohol yg berlebihan, bahan pengawet dan pupuk, sinar
ultra violet, x-rays dan ozon
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RO, O2-
HO HOO
H2O2,
ROO, 1O2,
ntioxidantsOxidant: RO, O2
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HO,HOO,H2O2
ROO ,1O2
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Effect of Reactive Oxygen Species on
Degenerative Diseases
Reactive Oxygen Species
Dermatitis
Age pigment
Heart attack
JointsArthritis
LungAsthma
Hyperoxia
Multiorgan failureCancer
VesselsAtherosclerosis
Vasospasms
TeethPeriodontis
Cataractogenesis
Retinal damage
Hepatitis
Liver injury
BrainTrauma
Stroke
Heartastro intestinal Skinye
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RADIKAL BEBAS Radikal bebas dpt merusak sel tubuh apabila tubuh
kekurangan zat anti oksidan atau saat tubuh kelebihan
radikal bebas. Hal ini menyebabkan berkembangnya sel
kanker, penyakit hati, arthritis, katarak, dan penyakit
degeneratif lainnya, bahkan mempercepat proses penuaan.
Radikal bebas dpt merusak membran sel serta merusak dan
merubah DNA. Merubah zat kimia dlm tubuh dpt
meningkatkan resiko terkena kanker serta merusak dan
menonaktifkan protein
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ANTIOKSIDAN
Vit A
Vit C
Vit E
Karotenoid
selenium
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Vitamins Alpha
tocopherol
Breaks lipid peroxidation
Lipid peroxide and O2
and
OH scavenger
Fat soluble
vitamin
Beta
carotene
Scavenges OH, O2
and
peroxy radicals
Prevents oxidation of vitamin ABinds to transition metals
Fat soluble
vitamin
Ascorbic
acid
Directly scavenges O2, OH,
and H2O2
Neutralizes oxidants from
stimulated neutrophils
Contributes to regeneration of
vitamin E
Water soluble
vitamin
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Vitamin E Family of related compounds
tocopherols & tocotrienols
tocotrienols less widely distributed than tocopherols -considered of less nutritional importance
4 major forms based on # & position of methyl groups on
ring - , , ,
all-rac -tocopherol
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Activityroughly
corresponds to
number of
methyl groups
H O
CH3
CH3
O C H3H3C
H HH3CH3C
C H3
C H3
-Tocopherol4' 8'2
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Carotenoids About 600 identified so far
Most familiar is yellow-orange pigments of carrots, -carotene
Two major groups: carotenes and xanthophylls
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Carotene GroupsCaroteniods
carotenes xanthophylls-carotene -carotene crypto-xanthin lutein zeaxanthin
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Ascorbic acid Vitamin C) Biochemical function: cofactor for
at least eight enzymes
At the tissue level, a major function
collagen synthesis ( vit C
deficiency can lead scurvy)
The antioxidant properties
protect NO, protect against age-
related cataract
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FruitsGrapes
Berry fruits
Prunes
Citrus fruits
Apples
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VegetablesTomato Beans
Broccoli BeetMushroom Corn
White cabbage Kale
Cauliflower Spinach
Garlic Onion
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Soybean
Genistein OH OH
Genistin OH O-glucose
Daidzein H OH
Daidzin H O-glucose
Isoflavone R1 R2
O
R1 O OH
R2
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Herb and Spice
C H3
HO
O H C H3
C H3
H3C
HO O C
Carnosoic Acid
C
O
H3C CH3
HO
OH CH3
CH3
O
Carnosol
OH
OH
HO
OH
O
O
HOOC
Rosemarinic Acid
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Tea
Epicatechin
HO
OH
O
OH
OH
OHHO
OH
O
OH
OH
OH
OH
Epigallocatechin
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Wine
Red wine decreases coronary heart disease mortality in some
part of France. Please drink up to two glasses !!!The coumaric, cinnamic, caffeic, and ferulic acids catechin,epicatechin and quercetin in are good antioxidants.
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Biological Activities of Phytochemicals
Antioxidants
Anticancer Agent s Isoflavones lignans
DNA repair Agents Vanillin cinnamaldehyde
coumarin anisaldehyde
Carotenoids tocopherol
catechins quercetin
kaempferol genistein
daidzein
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Terima kasih
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