Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES (Manuscript received J u n e 20, 1931) Because natural spices are widely used in a variety of food products, i t is important to know what effects they have on the keeping qualities of such products. A number of studies have been made on the bactericidal and bacteriostatic properties of spices to evaluate their effectiveness in preventing or retarding spoilage caused by microorganisms. Little attention has been devoted to their ability to retard other types of deterioration, including rancidity caused by the oxidation of fats. A few scattered observations, however, on the antioxidant properties of spices o n fats in certain foods may be found in the literature. Maveety ( 5 ) patented the use of certain spice fractions for the prevention of rancidity in edible fats. DuBois and Tressler ( 3 ) reported that black pepper, sage, mace, and ginger retarded development of rancidity in frozen ground pork and beef. Antioxidant properties were attributed to black pepper, red pepper, and sage in stored frozen pork sausage b y Atkinson, Cecil, Woodroff, and Shelor (2). Maveety (6) found that powdered exhausted cloves increased the stability of lard and of cookies prepared from lard so stabilized. Ramaswamy and http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES

Loading next page...
 
/lp/wiley/the-antioxidant-properties-of-natural-spices-sbVCJISYRx

References (7)

Publisher
Wiley
Copyright
Copyright © 1952 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1952.tb16737.x
Publisher site
See Article on Publisher Site

Abstract

(Manuscript received J u n e 20, 1931) Because natural spices are widely used in a variety of food products, i t is important to know what effects they have on the keeping qualities of such products. A number of studies have been made on the bactericidal and bacteriostatic properties of spices to evaluate their effectiveness in preventing or retarding spoilage caused by microorganisms. Little attention has been devoted to their ability to retard other types of deterioration, including rancidity caused by the oxidation of fats. A few scattered observations, however, on the antioxidant properties of spices o n fats in certain foods may be found in the literature. Maveety ( 5 ) patented the use of certain spice fractions for the prevention of rancidity in edible fats. DuBois and Tressler ( 3 ) reported that black pepper, sage, mace, and ginger retarded development of rancidity in frozen ground pork and beef. Antioxidant properties were attributed to black pepper, red pepper, and sage in stored frozen pork sausage b y Atkinson, Cecil, Woodroff, and Shelor (2). Maveety (6) found that powdered exhausted cloves increased the stability of lard and of cookies prepared from lard so stabilized. Ramaswamy and

Journal

Journal of Food ScienceWiley

Published: Jan 1, 1952

There are no references for this article.