Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure
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- 作者：M. Antonia Murcia ; Isabel Egea ; Felix Romojaro ; Pilar Parras ; Antonia M. Jimé ; nez ; and Magdalena Martí ; nez-Tomé
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：April 7, 2004
- 年：2004
- 卷：52
- 期：7
- 页码：1872 - 1881
- 全文大小：78K
- 年卷期：v.52,no.7(April 7, 2004)
- ISSN：1520-5118
文摘
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 ofirradiation process on antioxidant activity was also evaluated. Mint and cinnamon exhibited a higherpercentage of inhibition of oxidation than the other spices analyzed and the food antioxidants, astested by the lipid peroxidation assay (LOO
). Nutmeg, anise, and licorice showed the strongestprotection in the deoxyribose assay (OH). Vanilla exhibited the highest antioxidant activity in theperoxidase-based assay (H2O2). Nutmeg, propyl gallate, ginger, and licorice improved the stability ofoils (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 orderof antioxidant activity, the result in decreasing order of antioxidant capacity was cinnamon 
propylgallate > mint > anise > BHA > licorice vanilla > ginger > nutmeg > BHT. Irradiated samples didnot show significant differences (p < 0.05) in the antioxidant activity with respect to the non-irradiatedsamples (1, 3, 5, and 10 kGy) in the assays used.Keywords: Anise; cinnamon; ginger; licorice; mint; nutmeg; vanilla; antioxidant; scavenging freeradical; BHA; BHT; propyl gallate
). Nutmeg, anise, and licorice showed the strongestprotection in the deoxyribose assay (OH). Vanilla exhibited the highest antioxidant activity in theperoxidase-based assay (H2O2). Nutmeg, propyl gallate, ginger, and licorice improved the stability ofoils (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 orderof antioxidant activity, the result in decreasing order of antioxidant capacity was cinnamon propylgallate > mint > anise > BHA > licorice vanilla > ginger > nutmeg > BHT. Irradiated samples didnot show significant differences (p < 0.05) in the antioxidant activity with respect to the non-irradiatedsamples (1, 3, 5, and 10 kGy) in the assays used.Keywords: Anise; cinnamon; ginger; licorice; mint; nutmeg; vanilla; antioxidant; scavenging freeradical; BHA; BHT; propyl gallate