Investigation of natural antioxidant and synergistic activity of some food ingredients included twenty spices, herbs and plant protein hydrolyzntes. O f the spices tested, clove, cinnamon, sage, rosemary, mace, oregano, allspice and nutmeg were highly antioxidant and when coupled with BHA, these spices acted as strong synergists. Autolyzed yeast proteins (AYP), when combined with some of these spices, significantly extended the stability o f the model food system.Results of tests of freeze-dried model systems consisting of corn oil and carboxymethyl cellulose (CMC) stored at 65°C suggest possible applications for stabilizing oxygen sensitive foods against quality deterioration.
The microbiology of spices procured by the Army, Navy, Marines and Air Force was determined. The incidence of Clostridium perfringens in the spices analyzed was 15%. The organism was found in 4 out of 7 types of spice and in 53% of the oregano samples. No other bacteria of public health significance were found. The microflora of spices from 10 different brands varied widely.
or threshold value as follows (Room temperature was used in all cases): Garlic-1; 1.000,000 dilution prepared in two steps by addingl-Bg^tö:-vlOOG'iiaUwat^r^ and letting diluent stand 2 hours. A one (1) ml aliquot of this concentrated solution was diluted further into 1000 ml water and.. let lefoand fdiri.2 hours^ej.sThis., represented • ■ ah (aqueous. Solution'ofe^p.*p "m. garlic, Ciuuamon-0.05 g/100 g applesauce, One (1) g in 200 ml water. Let stand 2 hours. Dilute 10 ml of this solution with 90 g canned applesauce. Let stand 2 hours. Oregano-0.01 g/100 ml water. One (1) g in 200 ml water. Let stand 2 hours. Dilute two (2) ml of this solution with 98 ml water. Let stand 2 hours. Mustard-0.2 g/100 g chicken broth. Add 2 g in 100 ml water. Let stand 2 hours. Dilute 10 ml of this solution with 90 g of chicken broth. Let stand 2 hours. Red Pepper (cayenne pepper and red pepper).-0.02 g/100 g chicken broth» One (1) g in 100 ml water. Let stand 2 hours. Dilute 2 ml of this solution with 98.0 g chicken broth. Let stand 2 hours. Bay Leaves-0.02 g/100 ml water. 2 g in 100 ml water. Let stand 4 hours. Dilute one (1) ml of this solution in 100 ml water. Let stand,2 hours. Chili Powder-0.75 g/100 ml water. 5 g in 100 ml water. Let stand 2 hours. Dilute 1.5 ml of this solution in 100 ml water. Let stand 2 hours.
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