Antioxidant properties of mediterranean spices compared with common food additives.

Abstract

In 1his study, thc antioxid:mt propcrtics of Mcditcrranean food spiccs (annano, cumin. orcgano, swc.c.: and hot paprik.:i. rosemJJy. aqd saffron) at $% concenttation and of common food addi1ivt$ (butylatoo hydmxyaoisole (BHAI, butylntcd hy· c::iroxytolt1cne [OHT]. and propyl gallate) at 100 µ.g/g are compared. Thc abili1y of thesc compoonds to inhibit lipid peroxid:uion was in docrcasing order. roscmary > onJ:g.:ino >. propyl gallate > :rnmmo > BHA > swcct paprika > cumin > hot paprikaprolec:tivc actlon. Toe rest ofthc spices al.so protecc dooxyr!bose bctter than 1he BHA and i3HT us.cd·in \lle :issay. Finally. the resulLS obtaincd· in thc assay point to rhe pCO,Oxid:ml effcct of propyl gall.ate. lfydrogen i>Croxidc sc:avcnging activity is mea.sured i,y using peloxicbsc·bascd ass3y systems. In aqucous tnedium, lhc s::,icc extracts shOw lower antioxidain activity tha.n propyl ga.llate. thC d.:creasing ordcr bcing cumin > orcgano > anl'.l-3no > cosem.uy > hOl paprilfa > swcet paprik.a. 8HA and SHT did not scavenge H20:!.. Spio::s,ace :a.ble to scavcngc HOCL :tnd protecl arantiproteinase. Toe results indic:i.te th.:t rosemary :and o,egano 􀏓1rc more effccti\'t: HOCJ scavcng.crs tMn the othc.r subst:anccs analyzcd. w􀏢ich. in decrc:.\Sing o<dcr. were propyl g.allate. a,mauo. sweet and hot paprik.a. saffron. and cumin. Toe effect qf Mcditcrrancan food spioes on the ox1d:UÍ\'C s1:a.bility of rcfütcd olive oil tc􀐍stcd by the R:ine:im:i.t mcthod w:as comparcd wilh common focd additivcs doring MOr.1gc (72 h. 2. ·l. anJ 6 months) :u ruom temperature. Toe rcsults showed that the spic.c exuact.s :.rialyzed·have signiliconl su.biliz.iog cffccts (P < 0.05).