Antioxidant spice

Gayathri, G.N., Platel, K., Prakash, J. and Srinivasan, K. (2004) Influence of antioxidant spices on the retention of /3-carotene in vegetables during domestic cooking processes. Food Chemistry 84(1), 35—43. 

Natural antioxidants are present in many spices and herbs (Lacroix et al. 1997 Six 1994). Rosemary and sage are the most potent antioxidant spices (Schuler 1990). The active principles in rosemary are car-nosic acid and camosol (Figure 11-3). Anti-... 

Murkovic, M., Steinberger, D. and Pfannhauser, W. 1998. Antioxidant spices reduce formation of heterocyclic amines in fried meat. Z Febensm.-unters. Forsch. 207 477 -80. 

Table I. Antioxidative Spices and Herbs in Southeast Asia...

A few spices, particularly rosemary and sage, are known to act as antioxidants which prevent rancidity due to oxidation in fats and fatty foods. 

Alkylated diphenyl amines (11) and derivatives of both dihydro quiaoline (12) and polymerized 2,2,4-trimethyl-l,2-dihydroquiQoline [26780-96-1] (13) develop less color than the -phenylenediamiaes and are classified as semistaining antioxidants. Derivatives of dihydro quiaoline are used for the stabilization of animal feed and spices. 

Aryl ethers have distinctive, pleasant odors and flavors which make them valuable to the perfume (qv) and flavor industries (see Elavors and spices). Because of their heat stabiHty, they are useful as heat-transfer fluids (see HeaT-EXCHANGETECHNOLOGy). Other aryl ethers are useful as food preservatives and antioxidants (see Eood additives). 

Triton X-100 ethoxyquin (antioxidant in spices) > 200-fold, stabilization > 15 h spray solution, 33% in benzene the fluorescence of aflatoxin Bi is reduced by 10 to 15% [292]. 

Saffron is a spice that is used sometimes for flavor, but mostly for the yellow color it imparts to foods. Because of its expense, saffron is often replaced in recipes by another carotenoid, annatto, or the unrelated dye molecule in turmeric. Like the other carotenoid dyes, saffron is an antioxidant, but its expense makes it unsuitable as a preservative or dietary supplement. 

The most common natural antioxidants are tocopherols, ascorbic acid and P-carotene (more often synthetic nature-identical compounds than natural products). Their changes were studied in detail in model systems, fats and oils, but experimental evidence is mainly lacking on more complicated systems, such as natural foods and ready dishes. Still less is known on different antioxidants from spices and from essential oils. These data will probably be obtained gradually. Very little is known about synergism of antioxidants in food products other than edible fats and oils or their regeneration from the respective free radicals and quinones. In mixtures, some antioxidants are preferentially destroyed and others are saved. Some data have already been published, but these complex changes should be studied in more detail. 

A number of handbooks and monographs are available with detailed descriptions of a variety of plant products and their use (Shahidi and Naczk, 1995). From a more practical point of view, an interlaboratory comparison between six university and industry laboratories of 17 extracts of spices, teas, coffees, and grape skin and of tomato peel slurry established within the framework of an EU sponsored programme, would be of interest (Schwarz et al, 2001). In this collaboration, detailed chemical analysis of the content of different phenolic compounds is compared with six antioxidant assays for the 17 extracts including different extraction procedures. 

BisHov s J, MASUOKA Y and KAPSALis J G (1977) Antioxidant effect of spices, herbs and protein Hydrolyzates in freeze-dried model systems Synergistic action with synthetic phenolic antioxidants, J Foot/ Processing Preservation, 1, 153-66. 

CHIPAULT J R, MizuNO G R and LUNDBERG w o (1955) Antioxidant properties of spices in oU-in-water emulsions, Food Res, 20, 443-8. 

FARAG R s, BADEL A z M A, HEWEDi F M and EL-BAROTY G s A (1989) Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media, JAOCS, 66, 792-9. 

MADSEN H L and BERTELSEN G (1995) Spices as Antioxidants, Review, Trends Food Sci Techn, 6, 271-7. 

Daood HG, Vinkler M, Markus F, Hebshi EA and Biacs PA. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem 55 365—372. 

Markus F, Daood HG, Kapitany J and Biacs PA. 1999. Changes in die carotenoid and antioxidant content of spice red pepper (paprika) as a function of ripening and some technological factors. J Agric Food Chem 47 100-107. 

Plumb GW, Chambers SJ, Lambert N, Bartolome B, Heaney RK, Wangatunga S, Aruoma OI, Halhwell B and Wilhamson G. 1996b. Antioxidant actions of fruit, herb and spice extracts. JFood Lipids 3 171-178. 

In this method, ai-antiproteinase inhibits the hydrolytic enzyme elastase, and the remaining elastase activity is measured by monitoring increases in absorbance at410 nm. Martmez-Tome and others (2001) used a method based on this reaction to measure the antioxidant activity of broccoli amino acids and of Mediterranean spices. 

Ninfali P, Mea G, Giorgini S, Rocchi M and Bacchiocca M. 2005. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br J Nutr 93(2) 257-266. 

New toxicological data on some of the synthetic antioxidants cautioned against their use. In the recent past, natural antioxidants attracted the attention of many food manufacturers as a result of the necessity to produce healthy foods. Numerous antioxidative efficacious compounds that are found in animal or plant tissues and that are also available as synthetic molecules are used in several food applications. Herbs and spices occupy a special position in foods as traditional food ingredients and hence are appropriately used directly for their antioxidant characteristics. If they are applied to foods, they do not need to be declared as antioxidants. 

Synthetic analogues or derivatives of a-tocopherol which have better antioxidant properties can be introduced. Many natural antioxidants such as flavonols, flavones, tea leaf catechins, rosemary antioxidants and spice extracts have been reported to be more active than BHA, BHT or the tocopherols in model systems. The food applications of these compounds need to be explored further. 

The food producer has full responsibility for the choice of suitable antioxidant and should obtain all information about the antioxidant from the data sheet (product information) that declares its safety. In most countries the antioxidants used in the product must be labelled on the package. Customers prefer foods with a minimum of additives as indicated by E number, and so the trend is directed towards mixtures of spices that contain antioxidants that do not need to be declared. 

Shan B, Cai YZ, Sun M, Corke H. (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem53 7749-7759. 

Shobana, S., and K. A. Naidu. Antioxidant activity of selected Indian spices. Prostaglandins Leukot Essent Eatty Acids 2000 62(2) 107-110. Ahmed, R. S., V. Seth, S. T. Pasha, and B. D. Banerjee. Influence of dietary ginger (Zingiber officinale Roscoe) on oxidative stress induced by malathion in rats. Food Chem Toxicol 2000 38(5) 443-450. 

Sharma, J. N., K. C. Srivastava, and E. K. Gan. Suppressive effects of eugenol and ginger oil on arthritic rats. Pharmacology 1994 49(5) 314-318. Shanmugasundaram, K. R., S. Rama-nujam, and E. R. Shanmugasundaram. Amrita Bindu—a salt-spice herbal health food supplement for the prevention of nitrosamine induced depletion of antioxidants. J Ethnopharmacol 1994 42(2) 83-93. 

ZO037 Reddy, A. C., and B. R. Lokesh. Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes. Mol Cell Biochem 1992 111(1-2) 117-124. 

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