NZ622043B2 - Antioxidant formulations - Google Patents
Antioxidant formulations Download PDFInfo
- Publication number
- NZ622043B2 NZ622043B2 NZ622043A NZ62204312A NZ622043B2 NZ 622043 B2 NZ622043 B2 NZ 622043B2 NZ 622043 A NZ622043 A NZ 622043A NZ 62204312 A NZ62204312 A NZ 62204312A NZ 622043 B2 NZ622043 B2 NZ 622043B2
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- New Zealand
- Prior art keywords
- antioxidant
- composition
- ppm
- combined
- antioxidant composition
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 91
- 239000000203 mixture Substances 0.000 title claims abstract description 69
- 230000003078 antioxidant Effects 0.000 title claims abstract description 68
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 90
- 239000011732 tocopherol Substances 0.000 claims abstract description 41
- 229930003799 tocopherols Natural products 0.000 claims abstract description 41
- 150000001765 catechin Chemical class 0.000 claims abstract description 22
- 229930016253 catechin Natural products 0.000 claims abstract description 20
- 235000005487 catechin Nutrition 0.000 claims abstract description 20
- 150000002632 lipids Chemical class 0.000 claims abstract description 20
- 125000002640 tocopherol group Chemical group 0.000 claims abstract description 19
- 235000019149 tocopherols Nutrition 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 14
- 239000000284 extract Substances 0.000 claims abstract description 12
- 235000019197 fats Nutrition 0.000 claims description 23
- 235000013305 food Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000003647 oxidation Effects 0.000 claims description 9
- 238000007254 oxidation reaction Methods 0.000 claims description 9
- QRYRORQUOLYVBU-VBKZILBWSA-N Salvin Chemical compound CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000207923 Lamiaceae Species 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 4
- 230000002708 enhancing Effects 0.000 claims description 4
- 235000019737 Animal fat Nutrition 0.000 claims description 3
- 238000009877 rendering Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 235000013628 Lantana involucrata Nutrition 0.000 claims 2
- 235000010701 Lavanda vera Nutrition 0.000 claims 2
- 240000002809 Lavandula angustifolia Species 0.000 claims 2
- 235000003515 Lavandula officinalis Nutrition 0.000 claims 2
- 235000016247 Mentha requienii Nutrition 0.000 claims 2
- 235000002899 Mentha suaveolens Nutrition 0.000 claims 2
- 235000005135 Micromeria juliana Nutrition 0.000 claims 2
- 240000003982 Ocimum basilicum Species 0.000 claims 2
- 235000010676 Ocimum basilicum Nutrition 0.000 claims 2
- 240000000783 Origanum majorana Species 0.000 claims 2
- 235000006297 Origanum majorana Nutrition 0.000 claims 2
- 240000007673 Origanum vulgare Species 0.000 claims 2
- 240000003136 Rosmarinus officinalis Species 0.000 claims 2
- 235000002912 Salvia officinalis Nutrition 0.000 claims 2
- 240000002114 Satureja hortensis Species 0.000 claims 2
- 235000007315 Satureja hortensis Nutrition 0.000 claims 2
- 235000007303 Thymus vulgaris Nutrition 0.000 claims 2
- 240000002657 Thymus vulgaris Species 0.000 claims 2
- 235000006682 bigleaf mint Nutrition 0.000 claims 2
- 239000001102 lavandula vera Substances 0.000 claims 2
- 235000018219 lavender Nutrition 0.000 claims 2
- 235000006677 lemon beebalm Nutrition 0.000 claims 2
- 235000006679 mint Nutrition 0.000 claims 2
- 235000004383 oregano Nutrition 0.000 claims 2
- 235000018838 origanum vulgare Nutrition 0.000 claims 2
- 235000002020 sage Nutrition 0.000 claims 2
- 239000001296 salvia officinalis l. Substances 0.000 claims 2
- 239000001585 thymus vulgaris Substances 0.000 claims 2
- 235000005911 diet Nutrition 0.000 abstract description 19
- 230000037213 diet Effects 0.000 abstract description 19
- 235000013616 tea Nutrition 0.000 abstract description 9
- 244000024873 Mentha crispa Species 0.000 abstract description 6
- 235000014749 Mentha crispa Nutrition 0.000 abstract description 6
- 235000009569 green tea Nutrition 0.000 abstract description 4
- 230000001965 increased Effects 0.000 abstract description 4
- 229940068778 Tocotrienols Drugs 0.000 abstract description 2
- 239000011731 tocotrienol Substances 0.000 abstract description 2
- 125000003036 tocotrienol group Chemical group 0.000 abstract description 2
- 229930003802 tocotrienols Natural products 0.000 abstract description 2
- 235000019148 tocotrienols Nutrition 0.000 abstract description 2
- 239000002714 Extracts of rosemary Substances 0.000 abstract 1
- 235000019306 extracts of rosemary Nutrition 0.000 abstract 1
- 229910021320 cobalt-lanthanum-strontium oxide Inorganic materials 0.000 description 35
- 230000000111 anti-oxidant Effects 0.000 description 30
- 239000003921 oil Substances 0.000 description 26
- 235000019198 oils Nutrition 0.000 description 26
- 229960001295 Tocopherol Drugs 0.000 description 22
- 235000010384 tocopherol Nutrition 0.000 description 22
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 22
- 150000002978 peroxides Chemical class 0.000 description 17
- 241001529742 Rosmarinus Species 0.000 description 12
- 235000019486 Sunflower oil Nutrition 0.000 description 12
- 239000002600 sunflower oil Substances 0.000 description 12
- 235000012054 meals Nutrition 0.000 description 10
- JZQKTMZYLHNFPL-UHFFFAOYSA-N deca-2,4-dienal Chemical compound CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 150000001299 aldehydes Chemical class 0.000 description 7
- JARKCYVAAOWBJS-UHFFFAOYSA-N Hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000011159 matrix material Substances 0.000 description 6
- 238000011105 stabilization Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 5
- 229940092258 rosemary extract Drugs 0.000 description 5
- 235000020748 rosemary extract Nutrition 0.000 description 5
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 description 5
- 239000002738 chelating agent Substances 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 229940094952 Green Tea Extract Drugs 0.000 description 3
- 229940067606 Lecithin Drugs 0.000 description 3
- 241000282485 Vulpes vulpes Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 2
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N Gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001590 oxidative Effects 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 230000002195 synergetic Effects 0.000 description 2
- 229940074391 Gallic acid Drugs 0.000 description 1
- 229940093915 Gynecological Organic acids Drugs 0.000 description 1
- 241000229754 Iva xanthiifolia Species 0.000 description 1
- 210000004080 Milk Anatomy 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229940105022 Spearmint extract Drugs 0.000 description 1
- SEQDDYPDSLOBDC-UHFFFAOYSA-N Temazepam Chemical compound N=1C(O)C(=O)N(C)C2=CC=C(Cl)C=C2C=1C1=CC=CC=C1 SEQDDYPDSLOBDC-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- ORZHVTYKPFFVMG-UHFFFAOYSA-N Xylenol orange Chemical compound OC(=O)CN(CC(O)=O)CC1=C(O)C(C)=CC(C2(C3=CC=CC=C3S(=O)(=O)O2)C=2C=C(CN(CC(O)=O)CC(O)=O)C(O)=C(C)C=2)=C1 ORZHVTYKPFFVMG-UHFFFAOYSA-N 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000004166 bioassay Methods 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- SVZGCTITCMDCTR-UHFFFAOYSA-N deca-1,4-dien-1-one Chemical compound CCCCCC=CCC=C=O SVZGCTITCMDCTR-UHFFFAOYSA-N 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002085 enols Chemical class 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000002349 favourable Effects 0.000 description 1
- CWYNVVGOOAEACU-UHFFFAOYSA-N fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 150000002432 hydroperoxides Chemical class 0.000 description 1
- 230000002209 hydrophobic Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002563 ionic surfactant Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 230000003244 pro-oxidative Effects 0.000 description 1
- 230000001681 protective Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000000087 stabilizing Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/105—Aliphatic or alicyclic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/111—Aromatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/158—Fatty acids; Fats; Products containing oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/174—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/534—Mentha (mint)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
- A61K36/537—Salvia (sage)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/82—Theaceae (Tea family), e.g. camellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P39/00—General protective or antinoxious agents
- A61P39/06—Free radical scavengers or antioxidants
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0092—Mixtures
Abstract
Antioxidant formulations containing new active molecules such as lipid soluble tea catechins with tocopherols are disclosed. The best performing formulas contain extracts of green tea that are oil soluble, extracts of rosemary, extracts of spearmint and tocotrienols. Interestingly, the amount of tocopherols in formulas could be reduced by 50% in this diet when the other actives were increased accordingly. opherols in formulas could be reduced by 50% in this diet when the other actives were increased accordingly.
Description
ANTIOXIDANT FORMULATIONS
Background of the Invention
This application claims priority to United States Patent Application Serial No.
61/532,859, filed September 9, 2011, which is orated herein in its entirety by this
reference.
The t invention relates generally to antioxidant formulations containing extracts of
tea and extracts of spearmint and, more specifically, to antioxidant formulations for pet food
containing soluble extracts of tea and water—soluble extracts of a Lamiaceae spp. plant such
as spearmint containing, inter alia, rosmarinic acid.
Antioxidants are d at several stages of the pet food kibble manufacturing process
before, during, and after extrusion. One common antioxidant comprises mixed tocopherols
and/or tocotrienols. In one particular example, Naturox® Plus Dry (Kemin Industries, Inc., Des
Moines, Iowa) is a dry antioxidant (DA) mixture which is added to the kibble dry recipe before it
is extruded, while Naturox® Premium Liquid (Kemin Industries, Inc., Des Moines, Iowa) is a
liquid antioxidant (LA) ation in oil added to the enrobing fat on the kibble’s surface.
Since LA is applied t to the bble interface, it is crucial to the oxidative stability of the
kibble. The LA formulation may also be applied to the meat meal during its production in the
rendering process or ly after the rendering when the meal is isolated from the offal, to
control oxidation of protein and fat prior to be used in the dry meal.
Green and black teas, as well as other varieties of tea, are well known to have water
soluble antioxidants which perform well in a hydrophilic food matrix. Previous attempts at
suspending these water e antioxidants in oil with AAFCO (Association of American Feed
Control Officials) approved ingredients at concentrations needed for use in antioxidant
ations have been unsuccessful.
Summary of the Invention
Recently, lipid e catechins (LSC) were identified to have antioxidant properties and
maintain solubility in hydrophobic media, including vegetable oils. ive Stability Index
(OSI) results of LSC in animal and vegetable fat were promising and, as a result, the material
was used in this sequence of trials. These materials, in conjunction with rosemary extract,
natural surfactants hin) and chelators (citric acid), were paired in formulas with the goal of
creating a more versatile and equal, if not improved, formula with better efficacy.
New dry antioxidant formulations were developed to include not only fat soluble
antioxidants, chelators, surfactants, but water soluble antioxidant ts from spearmint and
rosemary, which provided for an improved level of efficacy, especially at accelerated
temperature storage conditions. As part of the antioxidant dry formulations, the chelators were
varied and included organic acids, nic phosphate, milk whey n and polyphosphate
chelators with a targeted range in pH from 1.5 to 12. Surfactants for the dry formulations
ed lecithin, but also may include other ionic or non—ionic surfactants that are naturally
derived or from non—natural sources, to either solubilize, act as a synergist and enhancing the
antioxidant properties, or to further distribute the antioxidant into the d host matrix.
For all formulations mixed tocopherols includes a single iso—form or a e of all
structural isomers (alpha, beta, gamma, etc.) of tocopherols and/or ienols.
Brief Description of the gs
Fig. l is a chart of peroxide values (meq/kg diet) of kibbles treated with 1000 ppm of 8
different liquid antioxidant formulations stored at 65 °C
Fig. 2 is a comparison between 081 and PV (time to rancidity) s in sunflower oil
treated with antioxidants
Description of the Invention
The best antioxidant choice for stabilization of any given product depends on multiple
complex factors. One of the factors that affects the selection is the polarity of the idant.
The polarity of the antioxidant affects where the antioxidant is located in the product and
whether it can interact with free radicals. For example, polar antioxidants are effective in bulk
oil situations due to what is ed to as the polar paradox. The polar paradox states that polar
antioxidants do not like a non—polar oil matrix and will concentrate at polar aces. In a bulk
oil these interfaces include air/oil interfaces and water/oil interfaces often in the form of
emulsified micelles. A non—polar antioxidant is not as effective as the antioxidant is simply
diluted and sed in the general oil matrix and not concentrated at the interface. The
opposite has been observed with animal protein meals and pet food diets, where non—polar
antioxidants have been observed to perform the best. Numerous trials have shown that the polar
antioxidants do not perform as well in these meal and diet matrices.
Previous work has ted to utilize the top antioxidants that performed well in the
AOCS Official Method Cd 12b-92 oil stability index (OSI) to identify the best antioxidants for
stabilization. As expected in an OSI test which measures stability on bulk oils, the polar
antioxidants perform the best due to the polar x described earlier. It is common practice
in the industry to use the OSI as an antioxidant screening tool. It has been our ations that
the OSI is not an riate tool for predicting the best antioxidants for meals or diets, and
goes counter to accepted practice. Top performing polar antioxidants include examples such as
water e green tea, gallic acid, ascorbic acid, etc. In particular, water soluble green tea
extracts contain a substantial quantity of the unmodified or natural leaf enols many of
which are synthesized into the natural form of catechins (see, e.g., US 2007 /0286932). These
antioxidants perform very poorly when they are used for meal and diet stabilization. While the
best antioxidants for meals and diets are non-polar, there are a d number of natural nonpolar
or oil e antioxidants. Examples include erols, ienols, camosic acid, etc.
There are other non-polar antioxidants but they do not have favorable cial pricing. The
present invention discloses for the first time the use of lipid soluble catechins which have the
advantage of being oil e, ically viable and suitable for replacing a large amount of
conventional antioxidants while still providing effective stabilization of meals and diets. The
lipid soluble catechins are shown to provide meal and diet stabilization beyond what is
achievable in water soluble forms of catechins.
[0011a] In an embodiment of the present invention, there is provided a combined idant
composition for enhancing the stability of a pet food composition or a constituent of a pet food
composition comprising:
a first antioxidant composition comprising at least one antioxidant, and
a second antioxidant composition comprising lipid soluble tea catechins, wherein the
combined idant composition exhibits similar or improved antioxidant activity compared to
the first antioxidant composition.
[0011b] In another embodiment of the present invention, there is provided a method of
improving an antioxidant composition in order to enhance the stability of a pet food composition
or a constituent of a pet food composition to which the antioxidant composition is added, said
method comprising the step of adding at least a
AH26(11399433_1):JIN
portion of lipid soluble tea catechins to a first antioxidant composition , to produce a second
antioxidant ition which exhibits similar or improved antioxidant activity compared to the
first antioxidant composition.
In the present invention, the antioxidants, individually or in combination, can be
added to the overall diet or to the oil used in the diet.
Tocopherols are traditionally applied to diets in s between 50 and 250 ppm.
erols are known to be prooxidants in oils above about 5000 ppm. The ranges of
tocopherols applied to oils and diets in the present invention are between 10 ppm and about 250
ppm with a preferred range or between 40 ppm and 240 ppm.
In the present invention, rosemary ts are used in the range of between 0 and 100
ppm to the diet, with a preferred range of between 0 ppm and 60 ppm to the diet, and between 0
ppm and 360 ppm to the oil with a preferred range of between 0 ppm and 200 ppm to the oil.
AH26(11399433_1):JIN
In the present invention, lipid soluble catechins are used in the range of between 0 and
120 ppm to the diet, with a preferred range of between 10 ppm and 60 ppm to the diet, and
between 10 ppm and 150 ppm to the oil with a preferred range of between 10 ppm and 75 ppm to
the oil.
Example 1 — Addition of Lipid Soluble Tea Extract
als and Methods
Liquid antioxidant formulas, the compositions of which are listed Table l, were applied
to extruded kibble in enrobing fat.
Table 1. Active ingredients of liquid antioxidant formulations.
Treatment Tocopherols Rosemary LSC
Name (%) (%) (%)
LA 1 0 0 0
LA 2 24 0.1 0
LA 3 20 0.1 2
LA 4 17 0.1 5
The n fat was treated with 3000 ppm of the liquid antioxidant formulas prior
application to the kibble at 4.5%. Palatant was also applied to the kibble at 1%. Finished kibble
was stored at 47 °C in individual plastic bags and analyzed for peroxide values (PV) using the
FOX II Method (Gulgun , Randy L. g and Susan L. Cuppett. Comparison of four
analytical s for the determination of peroxide value in ed soybean oils. Journal of
the American Oil Chemists' y Volume 80, Number 2, 2003, 103—107; Nourooz—Zadeh,
Jaffar; Tahaddine—Sarmadi, Javad; Birlouez—Aragon, Ines; and Wolff, Simon P. Measurement of
Hydroperoxides in Edible Oils Using the Ferrous Oxidation in Xylenol Orange Assay. J. Agric
Food Chem, B01 43. No. l. 1995, 17—21) every 2 weeks. ion of hexanal and 2,4—
decadienal was measured at week 4 by gas chromatography (Frankel, EN. Methods to determine
extent of oxidation. In: Lipid Oxidation. The Oily Press: Dundee, Scotland. Copyright 1998).
The results are presented in Table 2.
Table 2. Peroxide values and aldehydes (sum of l and 2,4—decadienal) levels of the kibble
stored at 47 °C for 4 weeks.
ent Name PV Aldehydes
(mEq/kg sample) (ppm)
LA 1 4.2 156
LA 2 2.1 69
LA 3 1.4 48
LA 4 1.3 43
After 4 weeks of g the kibble at 47 °C the study was terminated as the peroxide
values for all of the treatments reached 1 mEq/kg, which is considered an indication of rancidity.
As expected, lack of antioxidants (LAl) resulted in highest peroxide value as well as level of
aldehydes. More importantly, formulas containing LSC outperformed tocopherol—based
antioxidant, as apparent from the peroxides values (1.4, 1.3 for LA3, LA4 vs. 2.1 for LA2) and
aldehydes t (48, 43 for LA3, LA4 vs. 69 for LA2).
Example 2 — Addition of Spearmint Extract
Dry antioxidant formulations, listed in Table 3, were added to kibble dry mix with a
ribbon blender and extruded in sequence. Water soluble green tea extract (WSGT) standardized
to 45% epigallocatechin gallate and 45% other catechins was obtained from Kemin Industries,
Inc. (Des Moines, Iowa).
Table 3. Active ingredients of dry antioxidant ations.
Treatment Tocopherols Rosemary WSGT LSC Spearmint
Name (%) (%) (%) (%) (%)
DA 1 0 0 0 0 0
DA2 22 0.1 0 0 0
DA 3 11 5 6 0 0
DA4 11 5 0 6 0
DA 5 11 5 0 0 5
The kibbles were coated with ted chicken fat at 4.5% and palatant at 1%, and
placed in storage at 25 0C, 37 °C and 47 OC. Samples were ed for peroxide values (PV)
using the FOX 11 Method and secondary lipid oxidation products (hexanal and 2,4 decadienal) by
gas chromatography. Results are shown in Table 4.
Table 4. Peroxide values and aldehydes (sum of hexanal and 2,4—decadienal) levels of the kibble
stored at ambient temperature, 37 °C and 47 OC.
PV Aldehydes
Treatment Name (mEq/kg sample) (ppm)
Ambient (16 weeks)
DA 1 1.9 57
DA 2 1.0 28
DA 3 1.6 44
DA 4 0.7 21
DA 5 0.7 18
37 0C (12 weeks)
DA 1 7.0 296
DA 2 5.6 186
DA 3 5.8 234
DA 4 2.8 77
DA 5 1.5 38
47 °C (4 weeks)
DA 1 4.2 156
DA 2 6.3 184
DA 3 5.3 187
DA 4 1.1 29
DA 5 1.1 26
The inclusion of dry antioxidant into the kibble results in higher oxidative stability as
evident from lower peroxide values and aldehyde levels under the storage conditions.
Antioxidant formulas containing LSC and spearmint t performed ntially better than
the erol—based formula, especially at higher temperatures. Interestingly, the LSC and
WSGT containing formulations demonstrated vast differences in performance, showing that the
water—soluble green tea extract did not control oxidation in the pet food matrix tested.
Exam le 3 — Evaluation of idant Activit of Li id Soluble Tea Catechins LSC b 081
The effectiveness of LSC extract in combination with tocopherols, rosemary t, and
in was tested using an animal fat as a matrix. Formulations listed in Table 5 were applied to
the fat at 1000 ppm and 3000 ppm levels.
Table 5. Composition of as
Treatment Tocopherols Rosemary LSC
Name (%) (%) (%)
0% LSC 22 0.1 0
1% LSC 21 0.1 1
2% LSC 20 0.1 2
3% LSC 19 0.1 3
% LSC 17 0.1 5
The induction period of the fat treated with antioxidant formulations (Table 6) was
compared to the untreated fat.
Table 6. 081 results for chicken fat treated with antioxidant formulas.
OSI (hr)
Treatment Name 1000 ppm 3000 ppm
Untreated 5.9
0% LSC 21.6 31.1
1% LSC 22.1 31.9
2% LSC 23.7 35.8
3% LSC 24.1 37.7
% LSC 25.4 42.9
081 results show that the antioxidant activity of the formulas increased with higher LSC
content. Samples containing 5% LSC applied to the fat at 3000 ppm had the highest induction
period among tested formulations.
Example 4 — Evaluation of idant Efficacy at High Temperatures
Fat samples were treated with 1000 and 3000 ppm of experimental antioxidant formulas
haVing g ratios of tocopherols, rosemary extract, lipid soluble tea ins (LSC) and
lecithin, as shown in Table 7, and tested in duplicate in the 081 at 100 9C (Table 8).
Table 7. LA Prototypes tested in the LSC storage study.
Treatment Name Tocopherols (%) Rosemary (%) LSC Lecithin
(%) (%)
LSC—1 0 0 0 0
LSC-2 24 0.1 0 0
LSC—3 12 6 3 2
LSC—4 18 0 4 2
LSC—5 15 0 7 2
LSC—6 12 0 10 2
LSC—7 0 12 12 2
LSC—8 0 5 18 2
Table 8. 081 results of LSC formulas in chicken fat.
OSI (h)
Treatment 1000 ppm 3000 ppm
Name
LSC—1 6.7 6.7
LSC—2 30.7 56.7
LSC—3 35.7 62.5
LSC—4 35.7 54.0
LSC—5 39.1 57.1
LSC—6 16.4 34.4
LSC—7 14.0 30.6
LSC—8 34.6 50.7
Additionally, 9 g treated poultry fat was weighed into an 081 tube, stored in an 081 unit
at 65 °C and connected to air flow . The progress of ion was measured by analyzing
the rise in peroxide values over time (Figure 1).
The performance of the liquid formulations containing LSC was equivalent or improved
when tested in the 081 at 65 OC. Formula LSC—3 out—performed all other formulas at 65 OC, and
was statistically equivalent in the 081 to the current Naturox® Premium Liquid.
Example 5 — Swergy Between Antioxidants
Experiments were conducted to study the effect of combination of idants on the
time to rancidity of sunflower oil. Sunflower oil was treated with tocopherol at 1200 ppm alone
and ed with WSGT (350 ppm), rosemary extract (250 ppm) and LSC (350 ppm) and
placed in an incubator at 40 9C. Samples of the sunflower oil were ically analyzed for
peroxide values (PV) using the FOX 11 Method. Time to rancidity (PV210 meq/kg oil) was
determined for all of the treatments. Results show the increase in stability of sunflower oil
treated with combinations of antioxidants (Table 9) in contrast to the treatment with tocopherols
alone.
Table 9. istic Effect of Antioxidant Combinations on Time to Rancidity
Time to rancidity Stability
(days) increase
Tocopherol (1200 ppm) 9
Tocopherol (1200 ppm) + WSGT (350 ppm) 14 56%
Tocopherol (1200 ppm) + ry (250 ppm) 21 133%
Tocopherol (1200 ppm) + LSC (350 ppm) 28 211%
Tocopherols are known to be especially effective in stabilizing sunflower oil. However,
a marked and unexpected se in stability was observed with the addition of lipid soluble
catechins. This increase is significantly longer than what was observed with the water
soluble green tea (WSGT) and is r to what was observed by the OSI results.
Example 6 — Comparison of Stability of Sunflower Oil in OS1 and PV Score
According to the American Oil Chemist Society, the Oil Stability Index (OSI) is the point
of maximum change in an oil of fat’s oxidation under standard conditions. Accordingly, the OSI
determines the relative resistance of an oil or fat to oxidation and is an tor of the length of
shelf life for that fat or oil. Experiments were done to te the effect of lipid soluble
catechins on the OSI of sunflower oil and on the shelf life of sunflower oil.
Sunflower oil was d with four different antioxidants: tocopherol at 1200 ppm (total
tocopherol concentration); rosemary at 250 ppm (RosanTM SF 35 from Kemin Industries, Inc., a
rosemary extract standardized to 10% carnosic acid); water soluble green tea extract at 35 ppm
(standardized to 45% EGCG and 45% other ins); lipid e catechins at 35 ppm
(standardized to 74% catechins). Untreated sunflower oil was used at the control. A shelf life
study of the same samples at ambient temperature was also conducted. Shelf life time to
rancidity was d as the number of days before the peroxide value (PV) exceeded 10 meq/kg.
The results are set out in Table 10.
Table 10. Time to Rancidity of Sunflower Oil
OSI Tlme to ranc1d1ty
Name
(h) (dayS)
Untreated 11.45 9
Tocopherol (1200 ppm) 14.95 9
Rosemary (250 ppm) 26.35 21
WSGT (350 ppm) 31.65 14
LSC (350 ppm) 19.15 35
The results show that, surprisingly, the 081 results were not predictive of shelf life for
lipid soluble catechins (Fig. 2). The lipid soluble catechins are much more effective at ing
shelf life than was expected from the 081 results.
Example 7 — Synergy Between Antioxidants
Experiments were conducted to study the effect of antioxidants alone and in
combinations on the peroxide value and 2,4—decadienal values of kibble after 6 weeks at 37 0C.
In a first set of experiments, the poultry fat used to coat the kibble was either left untreated or
treated with 240 ppm tocopherol, 50 ppm rosemary, 70 ppm WSGT, or 70 ppm LSC. The
results are shown in Table 11. In a second set of experiments, the fat used to coat the kibble was
either left untreated or d with 240 ppm tocopherol plus 50 ppm rosemary extract, 240 ppm
erol plus 70 ppm WSGT, 240 ppm erol plus 70 ppm LSC, 50 ppm rosemary plus
70 ppm WSGT, and 50 ppm rosemary plus 70 ppm LSC. The results are shown in Table 12.
Table 11 — Effect of Antioxidant Combinations on Peroxide and 2,4—Decadienal Values
PV 2,4-Decadienal
Treatment Name (mEq/kg sample) (mEq/kg sample)
Untreated fat 19.2 22
240 ppm tocopherol 14.7 18
50 ppm rosemary 17.7 20
70 ppm WSGT 16.7 18
70 ppm WSGT base 17.7 20
70 ppm LSC 21.6 24
Table 12 — Effect of Antioxidant Combinations on Peroxide and 2,4—Decadienal Values
PV 2,4-Decadienal
Treatment Name (mEq/kg sample) g sample)
ted fat 19.2 22
240 ppm erol + 50 ppm rosemary 14.7 17
240 ppm tocopherol + 70 ppm WSGT 14.9 17
240 ppm tocopherol + 70 ppm WSGT base 15.7 19
240 ppm tocopherol + 70 ppm LSC 15.0 17
50 ppm tocopherol + 50 ppm WSGT 20.8 24
50 ppm tocopherol + 50 ppm WSGT base 17.1 19
50 ppm tocopherol + 70 ppm LSC 16.0 18
From Table 11 it is seen that the lipid soluble ins when used alone did not perform
as well as the other antioxidants and indeed did not m as well as leaving the fat untreated.
WSGT was one of the better performing antioxidants, which again matched with the
observations from the OSI testing. However, when used in combination with tocopherol (Tables
9 and 12), the lipid soluble catechins provided a synergistic protective effect, enabling a
reduction in tocopherol to imately one—fifth of the prior inclusion level without
significantly increasing either the peroxide or 1,4—decadienal . A key goal of the pet food
industry has been to reduce the use of tocopherols in the formulations. It has previously been
difficult to reduce tocopherol concentrations due to difficulty finding synergistic antioxidants
that are effective in a combination that s the stabilization capability of tocopherols on
products under real world storage conditions. In this work we’ve been able to reduce tocopherol
levels up to 80% and still provide similar or better shelf life on a finished pet food diet. This
work has shown synergism n tocopherols and LSC in combination or in addition to other
antioxidants.
The foregoing description and drawings comprise illustrative ments of the present
ions. The ing embodiments and the s described herein may vary based on
the ability, experience, and preference of those skilled in the art. Merely listing the steps of the
method in a certain order does not constitute any limitation on the order of the steps of the
method. The foregoing description and drawings merely explain and illustrate the invention, and
the invention is not limited thereto, except insofar as the claims are so limited. Those skilled in
the art that have the disclosure before them will be able to make modifications and variations
therein Without departing from the scope of the invention.
I/WE
Claims (12)
1. A combined antioxidant composition for ing the stability of a pet food composition or a constituent of a pet food ition comprising: a first antioxidant composition comprising at least one antioxidant, and a second antioxidant composition comprising lipid soluble tea catechins, wherein the combined antioxidant composition exhibits similar or improved antioxidant activity compared to the first antioxidant ition.
2. The combined antioxidant composition of claim 1, wherein the first idant composition comprises a erol.
3. The combined antioxidant composition of claim 1, wherein the first antioxidant composition comprises a water e tea extract.
4. The combined antioxidant ition of any one of claims 1 to 3, further comprising a carnosic acid containing extract of a Lamiaceae spp. plant.
5. The composition of claim 4, wherein said Lamiaceae spp. plant is selected from the group consisting of basil, mint, rosemary, sage, savory, marjoram, oregano, thyme and lavender.
6. A method of producing an antioxidant composition in order to enhance the stability of a pet food composition or a constituent of a pet food composition to which the antioxidant composition is added, said method comprising the step of adding at least a portion of lipid soluble tea catechins to a first antioxidant composition, to produce a combined idant composition which exhibits similar or ed antioxidant activity compared to the first antioxidant composition.
7. The method of claim 6, wherein the first antioxidant composition ses tocopherols.
8. The method of claim 6, wherein the first antioxidant composition comprises a water soluble tea extract.
9. The method of any one of claims 6-8, wherein the combined idant composition further comprises a carnosic acid containing extract of a Lamiaceae spp. plant. AH26(11399433_1):JIN
10. The method of claim 9, n said Lamiaceae spp. plant is selected from the group consisting of basil, mint, rosemary, sage, savory, marjoram, oregano, thyme and lavender.
11. A product obtained by the process of any one of claims 6–10.
12. The combined antioxidant composition of any one of claims 1-5, when used for protecting animal fat from oxidation during rendering, wherein said combined antioxidant composition is added to the fat prior to or while being sed or while held at temperatures above ambient. Kemin Industries, Inc. By the Attorneys for the ant SPRUSON & FERGUSON Per: AH26(11399433_1):JIN
Priority Applications (1)
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Application Number | Priority Date | Filing Date | Title |
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US201161532859P | 2011-09-09 | 2011-09-09 | |
US61/532,859 | 2011-09-09 | ||
PCT/US2012/054466 WO2013036934A1 (en) | 2011-09-09 | 2012-09-10 | Antioxidant formulations |
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