| Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. | |
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MedLine Citation:
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PMID: 15053523 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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M Antonia Murcia; Isabel Egea; Felix Romojaro; Pilar Parras; Antonia M Jiménez; Magdalena Martínez-Tomé |
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Publication Detail:
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Type: Comparative Study; Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 52 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2004 Apr |
Date Detail:
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Created Date: 2004-03-31 Completed Date: 2004-05-07 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 1872-81 Citation Subset: IM |
Affiliation:
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Department of Food Science, Veterinary Faculty, Campus de Espinardo, University of Murcia, Apartado de Correos 4021, E-30008 Murcia, Spain. mamurcia@um.es |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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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:
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0/Antioxidants; 0/Food Additives; 11062-77-4/Superoxides; 121-79-9/Propyl Gallate; 3352-57-6/Hydroxyl Radical; 7722-84-1/Hydrogen Peroxide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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