Volume 18, Issue 1 (2016)                   JAST 2016, 18(1): 67-78 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Nikousaleh A, Prakash J. Antioxidant Properties of Selected Spices Used in Iranian Cuisine and Their Efficacy in Preventing Lipid Peroxidation in Meat Sausages. JAST 2016; 18 (1) :67-78
URL: http://jast.modares.ac.ir/article-23-10017-en.html
1- Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore 570 006, India.
Abstract:   (8620 Views)
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.
Full-Text [PDF 148 kb]   (16378 Downloads)    
Article Type: Research Paper | Subject: Food Science and Technology
Received: 2014/05/7 | Accepted: 2015/03/7 | Published: 2016/01/1

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.