Natural antioxidants from spices
1992
Nakatani, N.
There is currently great worldwide interest in finding new and safe antioxidants from natural sources to prevent oxidative deterioration of foods and to minimize oxidative damage to living cells. Our study has focused on spice constituents or isolates which are functional antioxidants yet do not have the overpowering or undesirable organoleptic properties of the whole spice. New antioxidative compounds were isolated from various spices and herbs and their structures were determined by chemical and spectroscopic means. Examples of new antioxidants include: phenolic diterpenes from rosemary and sage, phenolic carboxylic acids from oregano, biphenyls and flavonoids from thyme, phenolic amides from pepper and chili pepper, and diarylheptanoids from ginger. All the phenolic compounds have antioxidant activities that are more effective than the natural occurring antioxidant, alpha-tocopherol, and are comparable to the synthetic antioxidants, BHA and BHT. In addition to antioxidant activity, this study assessed the stability and utility of these compounds in food systems.
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