Antioxidant properties of selected spices used in Iranian cuisine and their efficacy in preventing lipid peroxidation in meat sausages

Nikousaleh, A. and Prakash, J. (2016) Antioxidant properties of selected spices used in Iranian cuisine and their efficacy in preventing lipid peroxidation in meat sausages. Journal of Agricultural Science and Technology, 18 (1). pp. 67-78. ISSN 1680-7073

Text (Full Text) ntioxidant Properties of Selected Spices.pdf - Published Version Restricted to Registered users only Download (163kB) | Request a copy

Abstract

This study involved analyzing antioxidant properties of spices, namely clove (Syzygium aromaticum Linn.), cinnamon (Cinnamomum verum, syn C. zeylanicum Blume) and sumac (Rhus coriaria L.) and exploring their efficacy in a food system. In the first part of the study, the antioxidant activity of water extract of spices treated at different temperatures were measured by three different methods namely, DPPH, reducing power and phosphomolybdenum complex assay and the results were compared to control unheated sample. In the second part, these three spices were incorporated in home-made sausages separately and stored for a month under refrigeration during which Free Fatty Acids (FFA) and Peroxide Value (PV) were measured every 10th day. The results were compared with control sample (without spices). Results showed that, extracts of heat treated spices had higher antioxidant activity in comparison with the control sample and sausages with added spices showed lower levels of FFA and PV in comparison with control samples. It can be concluded that spices possessed antioxidant properties and heat treatment had a positive effect on antioxidant activity and they were effective in delaying oxidation in sausages, hence they can be used as sources of natural antioxidants.

Item Type:	Article
Subjects:	C Chemical Science > Chemistry
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Manjula P Library Assistant
Date Deposited:	26 Jun 2019 06:23
Last Modified:	26 Jun 2019 06:23
URI:	http://eprints.uni-mysore.ac.in/id/eprint/3869

Actions (login required)

View Item