Document Detail


Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure.
MedLine Citation:
PMID:  15053523     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The antioxidant properties of seven dessert spices (anise, cinnamon, ginger, licorice, mint, nutmeg, and vanilla) were compared with those of the common food antioxidants butylated hydroxyanisole (BHA) (E-320), butylated hydroxytoluene (BHT) (E-321), and propyl gallate (E-310). The influence of irradiation process on antioxidant activity was also evaluated. Mint and cinnamon exhibited a higher percentage of inhibition of oxidation than the other spices analyzed and the food antioxidants, as tested by the lipid peroxidation assay (LOO*). Nutmeg, anise, and licorice showed the strongest protection in the deoxyribose assay (OH*). Vanilla exhibited the highest antioxidant activity in the peroxidase-based assay (H2O2). Nutmeg, propyl gallate, ginger, and licorice improved the stability of oils (sunflower, corn, and olive) and fats (butter and margarine) against oxidation (110 degrees C Rancimat). Cinnamon was a better superoxide radical scavenger than the other analyzed spices and additives. When the Trolox equivalent antioxidant capacity (TEAC) assay was used to provide a ranking order of antioxidant activity, the result in decreasing order of antioxidant capacity was cinnamon approximately equal to propyl gallate > mint > anise > BHA > licorice approximately equal to vanilla > ginger > nutmeg > BHT. Irradiated samples did not show significant differences (p < 0.05) in the antioxidant activity with respect to the non-irradiated samples (1, 3, 5, and 10 kGy) in the assays used.
Authors:
M Antonia Murcia; Isabel Egea; Felix Romojaro; Pilar Parras; Antonia M Jiménez; Magdalena Martínez-Tomé
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 Apr 
Date Detail:
Created Date:  2004-03-31     Completed Date:  2004-05-07     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1872-81     Citation Subset:  IM    
Affiliation:
Department of Food Science, Veterinary Faculty, Campus de Espinardo, University of Murcia, Apartado de Correos 4021, E-30008 Murcia, Spain. mamurcia@um.es
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis*
Cinnamomum zeylanicum / chemistry
Food Additives / chemistry*
Food Irradiation*
Hydrogen Peroxide / chemistry
Hydroxyl Radical / chemistry
Lipid Peroxidation / drug effects
Mentha / chemistry
Propyl Gallate / chemistry
Spices / analysis*
Superoxides / chemistry
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Food Additives; 11062-77-4/Superoxides; 121-79-9/Propyl Gallate; 3352-57-6/Hydroxyl Radical; 7722-84-1/Hydrogen Peroxide

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