期刊
FOOD CHEMISTRY
卷 97, 期 1, 页码 122-129出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.03.028
关键词
antioxidant activity; culinary spices; hydrodistilled extracts; basil; laurel; parsley; juniper; aniseed; fennel; cumin; cardamom; ginger
Recently, interest in plant-derived food additives has grown, mainly because synthetic antioxidants suffer from several drawbacks. Furthermore, plant extracts have been shown to possess health-promoting properties. In the present study, hydrodistilled extracts from basil, laurel, parsley, juniper, aniseed, fennel, cumin, cardamom, and ginger were assessed for their total phenol content, and antioxidant (iron(III) reduction, inhibition of linoleic acid peroxidation, iron(II) chelation, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging and inhibition of hydroxyl radical-mediated 2-deoxy-D-ribose degradation, site and nonsite-specific) activities. The extracts from basil and laurel possessed the highest antioxidant activities except for iron chelation. Although parsley showed the best performance in the iron chelation assay, it was less effective at retarding the oxidation of linoleic acid. In the linoleic acid peroxidation assay, I g of the basil and laurel extracts were as effective as 177 and 212 mg of trolox, respectively. Thus, both extracts are promising alternatives to synthetic substances as food ingredients with antioxidant activity. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据