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https://doi.org/10.1021/jf0303114
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Título: | Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure |
Fecha de publicación: | 13-mar-2004 |
Editorial: | American Chemical Society |
Cita bibliográfica: | Journal of Agricultural and Food Chemistry, 2004, Vol. 52, N. 7, pp. 1872-1881 |
ISSN: | Print: 0021-8561 Electronic: 1520-5118 |
Palabras clave: | Anise Cinnamon Ginger Licorice Mint Nutmeg Vanilla Antioxidant Scavenging free radical BHA BHT Propyl gallate |
Resumen: | 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 °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 = propyl gallate > mint > anise > BHA > licorice = 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. |
Autor/es principal/es: | Murcia Tomás, María Antonia Egea, Isabel Romojaro, Felix Parras, Pilar Jimenez Monreal, Antonia María Martínez-Tomé, Magdalena |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://pubs.acs.org/doi/10.1021/jf0303114 |
URI: | http://hdl.handle.net/10201/143684 |
DOI: | https://doi.org/10.1021/jf0303114 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 10 |
Derechos: | info:eu-repo/semantics/embargoedAccess |
Descripción: | © 2004 American Chemical Society. This document is the Published version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/jf0303114 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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