Antioxidant Properties of Selected Spices Used in I ranian Cuisine and Their Efficacy in Preventing Lipid Peroxidation in Meat Sausages

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