Papers

Peer-reviewed
Aug, 2006

Effect of thermal treatment on radical-scavenging activity of some spices

Food Science and Technology Research
  • Mahmuda Khatun
  • ,
  • Satomi Eguchi
  • ,
  • Tomoko Yamaguchi
  • ,
  • Hitoshi Takamura
  • ,
  • Teruyoshi Matoba

Volume
12
Number
3
First page
178
Last page
185
Language
English
Publishing type
Research paper (scientific journal)
DOI
10.3136/fstr.12.178

Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mace, coriander, turmeric, cardamom and white pepper) were determined for different heating times (1, 3 and 6h) at 100°C. Most of the spices showed high 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity (4-1353 μmol Trolox eq./g), peroxy radical-scavenging activity (31-1019 μmol Trolox eq./g), and total phenol content (5-1267 μmol gallic acid eq./g). Clove was found to have the highest radical-scavenging activity followed by allspice and cinnamon. After heating, both DPPH and peroxy radical-scavenging activities as well as the total phenol content increased in most of the spices. A distinct increase in the activities was found in some spices such as black pepper, red pepper and turmeric. A high correlation coefficient was found between the total phenol content and peroxy radical-scavenging activity.

Link information
DOI
https://doi.org/10.3136/fstr.12.178
ID information
  • DOI : 10.3136/fstr.12.178
  • ISSN : 1344-6606
  • SCOPUS ID : 33846185025

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