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Antioxidant activity of selected Indian spices.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/2164/
 
Title Antioxidant activity of selected Indian spices.
 
Creator Shobana, S.
Akhilender Naidu, K.
 
Subject 30 Spices/Condiments
32 Antioxidants
 
Description Spices and vegetables possess antioxidant activity that can be applied for preservation of lipids and reduce lipid peroxidation in biological systems. The potential antioxidant activities of selected spices extracts (water and alcohol 1:1) were investigated on enzymatic lipid peroxidation. Water and alcoholic extract (1:1) of commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) dose-dependently inhibited oxidation of fatty acid, linoleic acid in presence of soybean lipoxygenase. Among the spices tested, cloves exhibited highest while onion showed least antioxidant activity. The relative antioxidant activities decreased in the order of cloves, cinnamon, pepper, ginger, garlic, mint and onion. Spice mix namely ginger, onion and garlic; onion and ginger; ginger and garlic showed cumulative inhibition of lipid peroxidation thus exhibiting their synergistic antioxidant activity. The antioxidant activity of spice extracts were retained even after boiling for 30 min at 100 degrees C, indicating that the spice constituents were resistant to thermal denaturation. The antioxidant activity of these dietary spices suggest that in addition to imparting flavor to the food, they possess potential health benefits by inhibiting the lipid peroxidation.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2164/1/Prostaglandins%2C%20Leukotrienes%20and%20Essential%20Fatty%20Acids%2C%20Volume%2062%2C%20Issue%202%2C%20February%202000%2C%20Pages%20107-110.pdf
Shobana, S. and Akhilender Naidu, K. (2000) Antioxidant activity of selected Indian spices. Prostaglandins Leukotrienes and Essential Fatty Acids, 62 (2). pp. 107-10. ISSN 0952-3278