ANTIOXIDANT PROPERTIES OF SPICES IN OIL‐IN‐WATER EMULSIONS^abc

Abstract

It has been reported previously that virtually all samples examined of 32 varieties of spices exhibited antioxidant properties in lard, when tested by the active oxygen method (A.O.M.) at 98.6"C. (2). Although most of the spices possessed only weak antioxidant activity, several were shown to be powerful antioxidants. The "carry through" antioxidant activity was also determined in baked pie crusts. Most of the spices were found to be only slightly antioxygenic, 6 were prooxygenic, and 4 prolonged the stability of pie crusts by factors of 2 to 4.5. I n general, however, the effectiveness of spices in protecting baked pie crusts against rancidity was appreciably lower than their ability to protect lard.This was in agreement with the results of others (4, 6) who had found that typical phenolic antioxidants were much less effective in protecting baked goods than in protecting lard. Mattil and Black (7) related the water solubility of an antioxidant to its ability to stabilize the fat in baked goods. Their results indicated that in baked goods where the fat containing the antioxidant is in contact with water, if the solubility of the antioxidant in water is appreciable, it may be extracted from the fat and thus be ineffective. Lehmann and Watts ( 5 ) reported that of five phenolic antioxidants tested in dry lard, and in lard in contact with an aqueous phase, three had approximately the same effectiveness in both substrates while one was more effective in the dry lard and one more effective in the lard-water system.Spices are seldom used in pure fats or in pie crusts. Furthermore, antioxidants used in pie crusts are not only in contact with an aqueous phase, but are also subjected to relatively high temperatures for various lengths of time, a treatment that may well destroy much of the antioxidant. Spices, however, are used in a number of other fat-containing food products in which the fat phase is in intimate contact with an aqueous phase, and many of these products are not subjected to any heat treatment. It was thought desirable, therefore, to study the antioxidant effectiveness of spices in a two-phase aqueous-fat system. Since different spices are used in different foods, it was believed that a simple oil-in-water emulsion would best represent the basic conditions encountered in food products in which the fat is in contact with an aqueous phase. The use of such a substrate would permit the comparative evaluation of all spices in a simple system uncomplicated by the presence of other food components.

Ação antioxidante de especiarias face diferentes atividades de água

“…As especiarias utilizadas neste trabalho foram testadas sob duas formas: partindo do pressuposto que compostos mais polares (EA), fossem mais eficientes em Aw elevadas (correspondendo quase que aos alimentos "aquosos" usados por outros autores), e que outros, apolares (EE) o fossem em sistemas secos, uma vez que resultados obtidos com uso de antioxidantes sintéticos (padrões) sugeriram essa possibilidade que também encontra suporte em experimento de CHIPAULT, MIZUNO & LUNDBERG [7] no qual foi observado uma variação da eficácia em função do solvente usado para preparar os extratos antioxidantes.…”

“…[1,2,7,8,22,23,25,29,31,32]. A atividade antioxidante das especiarias e de seus extratos é atribuída aos compostos fenólicos [5,6] que também podem atuar como seqüestrantes de radicais livres no organismo reduzindo os riscos de doenças crônicas, [17].…”

Stability Traits of Probiotics Isolated from Korean on Spices and Propolis

“…향신료(Spice)는 천연 식물성 물질로서 식욕증진, 향미(flavor) 의 강화 및 좋지 않은 냄새의 제거 등을 목적으로 널리 이용되고 있으며 각종 음식물에 첨가되어 우수한 영양과 방부효과 및 항 산화 효과 등을 나타내는 것으로 알려져 있다 (Chipault et al, 1956;Wendorf and Wee, 1997;Kim et al, 2000). 마늘(Garlic), 생강(Ginger), 양파(Onion)와 같은 근채류(Root vegetables)와 파(Scallion), 고추(Hot pepper) 등은 매운 맛을 내는 향신료로써 한국에서 많이 섭취되는 주요한 농산물 중의 하나로 오래 전부 터 한국 식단에 많이 이용되고 있으며, 이들의 약리효과에 대한 성분들이 밝혀지면서 기능성 식품으로써의 이용도도 높아지고 있다 (Lee and Kim, 2008;Chang et al, 2010;Jung and Park, 2013).…”

Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological use

“…Of the different isomers of tocopherols gamma is the most effective as antioxidant, yet alpha tocopherol is the most frecuently used due its lowest cost. Other products of vegetable origen have been assayed as antioxidants for fish oils, species as clove, cinnamon, rosemary, orégano, and allspice have demonstrated highly antioxidant properties and strong synergism when combined with some synthetic antioxidants (Chipault et al 1956). Out of these products, rosmaridiphenol is the only spice commercially available for use as an antioxidant (Houliham et al 1984).…”