Evaluation 0f Antioxidant Activity of Some Spices and their Application in Croissant and Filling Cream
Hanan Al-Sayed;
Abstract
Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In this study, six spices containing natural antioxidants were evaluated for their retarding fat oxidation compared to butylated hydroxyl toluene (BHT). The yield obtained from water extract of the tested spices ranged between
20% and 50 %. Carob gave the highest yield followed by anise and cinnamon, then caraway and
fennel, while ginger gave the lowest yield .The
free radical scavenging activities measured by 2-
diphenyl-1-picryl-hydrazyl (DPPH) were 88.08%,
81.69%, 79.62% , 78.93% , 73.06% , and 71.50 %
for cinnamon, anise, carob, caraway ginger, and
fennel, respectively at concentration of 2250
µg/ml. Cinnamon showed higher antioxidant activity on linoleic acid oxidation than BHT followed by anise, carob and ginger. While, fennel
and caraway recorded closely antioxidant activity
to that of BHT at low concentration of 100 µg/ml.
Total phenolic content of the tested spices varied
ranging from 11.19 to 22.95 mg as gallic acid / gm
dry extract in carob and caraway, respectively.
Depending upon the sensory evaluation of croissant containing different levels of tested spices, a
concentration of 1.5% of anise, caraway fennel
and cinnamon was chosen, while the chosen concentration of ginger was 2.5% and carob was 1%
for testing their effectiveness against oxidation of
lipid in croissant. However, a concentration of 2%
of anise, fennel, ginger and carob was chosen
while, the chosen concentration of caraway and
cinnamon was 1% for testing their effectiveness
against oxidation of lipid in filling cream. Addition of tested spices gave an excellent antioxidant
effect on croissant and filling cream compared
with the effect of BHT. The increase in both peroxide and acid values after 14 and 28 days respectively were lower than of control and BHT. Carob,
ginger, caraway and cinnamon were more effective in controlling lipid oxidation during storage.
In conclusion addition of tested spices as sources
of effective natural antioxidants retarded lipid oxidation and maintain the quality of croissant and
filling cream during storage.
20% and 50 %. Carob gave the highest yield followed by anise and cinnamon, then caraway and
fennel, while ginger gave the lowest yield .The
free radical scavenging activities measured by 2-
diphenyl-1-picryl-hydrazyl (DPPH) were 88.08%,
81.69%, 79.62% , 78.93% , 73.06% , and 71.50 %
for cinnamon, anise, carob, caraway ginger, and
fennel, respectively at concentration of 2250
µg/ml. Cinnamon showed higher antioxidant activity on linoleic acid oxidation than BHT followed by anise, carob and ginger. While, fennel
and caraway recorded closely antioxidant activity
to that of BHT at low concentration of 100 µg/ml.
Total phenolic content of the tested spices varied
ranging from 11.19 to 22.95 mg as gallic acid / gm
dry extract in carob and caraway, respectively.
Depending upon the sensory evaluation of croissant containing different levels of tested spices, a
concentration of 1.5% of anise, caraway fennel
and cinnamon was chosen, while the chosen concentration of ginger was 2.5% and carob was 1%
for testing their effectiveness against oxidation of
lipid in croissant. However, a concentration of 2%
of anise, fennel, ginger and carob was chosen
while, the chosen concentration of caraway and
cinnamon was 1% for testing their effectiveness
against oxidation of lipid in filling cream. Addition of tested spices gave an excellent antioxidant
effect on croissant and filling cream compared
with the effect of BHT. The increase in both peroxide and acid values after 14 and 28 days respectively were lower than of control and BHT. Carob,
ginger, caraway and cinnamon were more effective in controlling lipid oxidation during storage.
In conclusion addition of tested spices as sources
of effective natural antioxidants retarded lipid oxidation and maintain the quality of croissant and
filling cream during storage.
Other data
| Title | Evaluation 0f Antioxidant Activity of Some Spices and their Application in Croissant and Filling Cream | Authors | Hanan Al-Sayed | Issue Date | 2008 | Journal | Arab Univ. J. Agric. Sci., Ain Shams Univ. Cairo | Volume | 16 | Issue | 1 | Start page | 97 | End page | 113 |
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