Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure

摘要: The antioxidant properties of seven dessert spices (anise, cinnamon, ginger, licorice, mint, nutmeg, and vanilla) were compared with those the common food antioxidants butylated hydroxyanisole (BHA) (E-320), hydroxytoluene (BHT) (E-321), propyl gallate (E-310). influence irradiation process on activity was also evaluated. Mint cinnamon exhibited a higher percentage inhibition oxidation than other analyzed antioxidants, as tested by lipid peroxidation assay (LOO•). Nutmeg, anise, licorice showed strongest protection in deoxyribose (OH•). Vanilla highest peroxidase-based (H2O2). gallate, improved stability oils (sunflower, corn, olive) fats (butter margarine) against (110 °C Rancimat). Cinnamon better superoxide radical scavenger additives. When Trolox equivalen...