Spices and Herbs as a Source of Natural Antioxidants for Food

Kapadiya, Dhartiben Bipinbhai; Dabhi, Bhumika K.; Aparnathi, K.D.

doi:10.20546/ijcmas.2016.507.029

Cited by 30 publications

(22 citation statements)

References 20 publications

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“…Lipid oxidation problems may be prevented by the use of antioxidants. Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole have been extensively used to delay lipid oxidation; however, recent concerns about their safety, along with increasing consumer preference for natural products, have led to an increased demand for natural antioxidants (Kapadiya et al., 2016). Natural antioxidants attract growing interest because they are presumed to be safe and have been used in food production for centuries (Frankel, 1996).…”

Section: Introductionmentioning

confidence: 99%

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

Draszanowska

Karpińska-Tymoszczyk

Olszewska

2019

Food sci. technol. int.

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The effect of ginger rhizome, in comparison with sodium ascorbate and butylated hydroxytoluene, and storage time at 5℃ on the quality of pasteurized canned meat was studied. Ginger rhizome was as effective as sodium ascorbate in inhibiting lipid oxidation. The canned meat with ginger rhizome was characterized by a lighter color and a lower contribution of redness than the remaining products. It was also characterized by the lowest hardness, springiness, and chewiness. In a sensory evaluation, meat with ginger rhizome was evaluated as juicier and softer than the remaining meat products. The results of this study indicate that ginger rhizome could be used in the place of synthetic antioxidants in pasteurized canned meat.

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Section: Introductionmentioning

confidence: 99%

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

Draszanowska

Karpińska-Tymoszczyk

Olszewska

2019

Food sci. technol. int.

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“…As ervas aromáticas ou ervas-de-cheiro são plantas, geralmente de pequenas dimensões, que apresentam diversas utilizações e propriedades (VAN WYK; WINK, 2018). Segundo Kapadiya et al (2016), a folha de uma planta utilizada na culinária pode ser chamada de erva culinária, e qualquer outra parte da planta, geralmente parte seca, é chamada de especiarias. As especiarias podem ser os gomos (cravo), cascas (canela), raízes (gengibre), frutos (pimenta), sementes aromáticas (cominho), e mesmo o estigma da flor (açafrão).…”

Section: Introductionunclassified

Aplicação De Espectroscopia No Infravermelho: Como Ferramenta Para Análise Quantitativa De Orégano

et al. 2020

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Desde a antiguidade as ervas aromáticas são utilizadas, não somente para melhorar o sabor e odor em alimentos, mas também para estender o tempo de prateleira com suas propriedades antissépticas. O aumento da utilização das ervas aromáticas na culinária tem sido aprimorado praticamente no mundo todo e principalmente na gastronomia. Entre as ervas mais consumidas no Brasil, o orégano (Origanum vulgare) tem origem mediterrânea e trata-se de uma erva muito aromática, com notas de cânfora, sabor ardido e picante. O presente estudo tem como objetivo analisar quantitativamente e qualitativamente a composição biomolecular das amostras de orégano utilizando técnicas espectroscópicas no infravermelho com transformada de Fourier (FT-IR). Com os resultados, foi possível notar diferenciação na quantidade de lignina, água e lipídio, e a análise multivariada permitiu identificar a similaridade das amostras analisadas. O uso de espectroscopia no infravermelho tem se mostrado uma ótima ferramenta na análise de alimentos, podendo ser aplicada em conjunto com outras técnicas na indústria de alimentos.

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“…An antioxidant can contribute an electron to a free radical, so free radical formation can be inhibited [1]. Free radicals can have adverse effects such as aging, DNA damage, cancer, stroke, and other cardiovascular [2][3]. Free radicals can also reduce endogenous antioxidant activity in the body, thus requiring the presence of exogenous antioxidants [4].…”

Section: Introductionmentioning

confidence: 99%

Fractionation of metabolite compound from Medinilla speciosa and their antioxidant activities using ABTS.+ radical cation assay

Vifta

Luhurningtyas

2019

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Phenolic compounds are one of the main parts in secondary metabolites. Parijoto fruit is a family of Melastomataceae which contains flavonoids as phenolic compounds which are known to have antioxidant potential. Flavonoids have an-OH groups that play an active role as free radical scavengers. The study was conducted as initial screening in testing the antioxidant activity of extracts and fractions of the Parijoto fruit (Medinilla speciosa). The study began with the phytochemical screening process using the Thin Layer Chromatography method to ensure the presence of flavonoid content in extracts and fractions of parijoto fruit, then proceed with the measurement of antioxidant power. Testing the antioxidant activity using the ABTS method (2,2 azinobis (3-ethylbenzothiazolin) -6-sulfonic acid) which is specific, simple and easy to apply. Parijoto fruit extracts and fractions were made in a series of concentrations, measured antioxidant activity, and each IC50 value was determined. Phytochemical screening test results showed the presence of flavonoids in extracts and fractions of parijoto fruit. The results of measurements of antioxidant power in extracts and fractions of parijoto fruit gave IC50 values of 6,520 ppm in ethanol extracts with very strong antioxidant categories. The n-hexane fraction produced an IC50 value of 118,424 ppm with a moderate antioxidant category, while the IC50 value of ethyl acetate and ethanol fractions was 4,246 ppm and 3,874 ppm, respectively, with a very strong antioxidant category. The activity and value of IC50 produced by extracts and fractions of Parijoto fruits showed potential as a candidate of antioxidant.Keywords: ABTS, Antioxidant, Flavonoids, Medinilla speciosa, Phenolic

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Spices and Herbs as a Source of Natural Antioxidants for Food

Cited by 30 publications

References 20 publications

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

Aplicação De Espectroscopia No Infravermelho: Como Ferramenta Para Análise Quantitativa De Orégano

Fractionation of metabolite compound from Medinilla speciosa and their antioxidant activities using ABTS.+ radical cation assay

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