Abstract:
This study involved analyzing antioxidant propertie
s of spices, namely clove (
Syzygium
aromaticum
Linn.), cinnamon (
Cinnamomum verum
, syn
C. zeylanicum Blume
) and sumac
(
Rhus coriaria L.
) and exploring their efficacy in a food system. In
the first part of the
study, the antioxidant activity of water extract of
spices treated at different temperatures
were measured by three different methods namely, DP
PH, reducing power and
phosphomolybdenum complex assay and the results wer
e compared to control unheated
sample. In the second part, these three spices were
incorporated in home-made sausages
separately and stored for a month under refrigerati
on during which Free Fatty Acids
(FFA) and Peroxide Value (PV) were measured every 1
0th day. The results were
compared with control sample (without spices). Resu
lts showed that, extracts of heat
treated spices had higher antioxidant activity in c
omparison with the control sample and
sausages with added spices showed lower levels of F
FA and PV in comparison with
control samples. It can be concluded that spices po
ssessed antioxidant properties and heat
treatment had a positive effect on antioxidant acti
vity and they were effective in delaying
oxidation in sausages, hence they can be used as so
urces of natural antioxidants.
Keywords
: Cinnamon, Clove, Free fatty acids, Peroxide value
, Sumac
