Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat

Tanabe, Hisako; Yoshida, Masami; Tomita, Nanae

doi:10.1046/j.1344-3941.2002.00054.x

Cited by 94 publications

(57 citation statements)

References 11 publications

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“…Humans and other mammals possess a multitude of cytoprotective mechanisms against environmental and biochemical damage. One general mechanism that cells employ to protect themselves against the oxidative damage is to maintain a reducing intracellular milieu, by keeping a significant concentration of reducing equivalents in the form of reduced glutathione, thioredoxin, and other redox buffers 2,3 . Dietary intake of naturally occurring antioxidants such as ascorbic acid, Vitamin E and phenolic compounds have ability to reduce oxidative damage associated with many diseases including cancer, cardiovascular diseases, cataract, arthritis, diabetes 4 .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Profile of Coriandrum Sativum Methanolic Extract

Dua¹,

Agrawal²,

Kaur³

et al. 2014

Int. Res. J. Pharm.

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Methanolic extract of Coriandrum sativum (coriander) seeds was analyzed for the presence of various antioxidants; ascorbate, riboflavin, tocopherol, polyphenols and in vitro antioxidant potential. The extract, rich in polyphenolic compounds (18.696 ± 0.12 mg/g dry seeds) was subjected to HPLC analysis for identification and quantification of phenolics. Gallic acid (173.656 µg), caffeic acid (80.185 µg), ellagic acid (162.861 µg), quercetin (608.903 µg) and kaempferol (233.70 µg)/g dry seeds were identified. Antioxidant activity of the extract was determined by various mechanisms including DPPH free radical scavenging, metal induced protein and lipid oxidation inhibition and protection of DNA against H2O2 induced damage. Coriander had excellent free radical scavenging activity with IC50 value 0.4 mg dry seed weight, whereas comparatively higher IC50 was observed with metal ion chelating assays (7.2-8.0 mg dry seed weight). The results suggest that polyphenols including gallic acid, caffeic acid, ellagic acid, quercetin and kaempferol are the principle component responsible for high antioxidant activity of methanolic extract of coriander seeds. This is the first report on detailed analysis of antioxidant composition and antioxidant properties of methanolic extract of coriander seeds.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Profile of Coriandrum Sativum Methanolic Extract

Dua¹,

Agrawal²,

Kaur³

et al. 2014

Int. Res. J. Pharm.

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“…After 12 days, garlic and ginger treated samples had a significantly higher mean odour score than the control samples (Fig. 3a), may be resulted from antioxidant and antimicrobial effects of ginger and garlic, delayed lipid oxidation and microbial growth on smoked fish [16,39].…”

Section: Sensory Evaluationmentioning

confidence: 99%

Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Frank¹,

Xia

2014

IJNFS

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Abstract:The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.

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“…These compounds have antioxidant, anti-inflammatory and anticarcinogenic activities (Stratil et al, 2007;Miguel, 2011). In food systems, they can improve flavour, retard lipid oxidation-induced food deterioration, and inhibit the growth of microorganisms (Tanabe, 2002). Some herbs and spices have been characterised by a noticeable antimicrobial activity mainly due to their phenolic compounds (Zhang et al, 2010).…”

Section: Introductionmentioning

confidence: 99%