Spices as Antioxidants

8/3/2019 Spices as Antioxidants

http://slidepdf.com/reader/full/spices-as-antioxidants 1/7

Review

Synthetic antioxidants such as butylated hydroxytoluene

(BH~ and buty,ated hydroxyanisole (BHA) have been used

widely for many years to retard lipid oxida~an. Conc~

about the ~fety of synthetic antioxidants together with

consumer preference for natura l products has resulted in

increased nyr.,earchon natural antioxidants. Many spices hav~

been shown to impart an antioxidative effect in foods. This

article summarizes the literature on the antioxidativc effects

Spices as antioxidants

Helle LindbergMadsen "and

Grete Bertelsen

activity of spices is due to phe ao i~ . More geaerai in-format ion concerning phenol ic mtiosdda~ caa be

of spices. The term spice is defined as dry plant material that foun d in m~rticl,- by ~ and Wamummlar~.

is normally added to food to impart flavour.

The oxidation of fipids in foodstuffs results in the devel-

opment of off-flavour, rendering the product unaccept-

able for human consumption. The structure of foo ds ischanged doring processing and a s a result l ipids might

becom e more exp osed to oxygen. In addition, the natu-

rally occurring antioxidant systems are impaired duringprocessing, making processed food more susceptible to

oxidation. The products of oxidation give rise to off-

flavonrs, thereby limiting the shelf l ife o, the processedfoodstuffs. Butylated hydroxytoluene (BHT) and butyl-ated hydroxyanisole (BKA) are both pow erful syntheticantioxidants, but they are be lieved to possess carcino-

genic ~ctivityL These observations have lead to a de-mand for antioxidants derived from naturally occurring

sources.

Since ancient times, spices have been added to diffe:-

ent types of food to improve the flavour. For example,

garlic and red chill i were added to butterfat (ghoc) and

red chill i, fennel or clove were often used in the prep-aration o f picHes. Some of the early scientific investi-gations were carried OUt by Sehti and Aggarwa12, wh o

reported the imp rov ed storage stability f groundnut oil

after the addition of I different sp[c~; red chilli nd

cin nam on leaves wer e f ound to be the most effective.

Chipault et al?.~ nvestigated ".he nfioxidsnt activity f

spices in different ubstrates. o se ma ry and sage were

found to be the mos t effective in lard, while clove

showed the highest antioxidant activity in an oil-in-water emulsion and, in general, activity indexes obtained

for the spices in the emulsion were several t imes greater

than those in lard, indicating a higher efficiency in the

emulsion. The antioxidant activity of 17 different spices

was investigated in mayonnaise and French dressingand oregano was found to display the highest activity~.These results emphasize the importance of the substrate

used in evaluation studies. Since the early work ofClfipault et alys , the intexest in the antioxidative activity

of spices has increased and led to an increase in in-

formation abom the compounds and mechanismsinvolved. It is now well known that the antioxidative

I.Ile~ lmlbe~ Mi m~ ar.dGrtqeBcq't~l~mare at the Depamnent l Daiwand Food Science, KVL, Royal Veterinaryand Agricultural University,Thorvaldsensvej 0, DK-1871 Frederik.d~C, Denmark fax: +45-3528-3210).

Ea rly inv est iga tion s ~.7.ahave demonstgatod that rose~

mary (Rosmar~nus o~Ofcinalis L.) aad rage (Salviaofficinatis L.) are two of the most potent spices

uat,.mal antioxidants, pr o m l~ g a great deal of experi-mental work aimed at isolating and identifying thecompounds responsible for the antioxidati~e ~tiv[ty(Fig. 1). Carn o~ : (aa odond ess and tar~ele~ phenolic

diterpenic !actone) md c a m o ~ acid have hott.~ beenfound in rosemary9.m. The same c ompounds have be taisolated from sage , indicating a clo se botanical relation-

ship between these two spices~ ". Romaanol zl3, epi-rosmanol, isoresmanol 4 and rosmarinic acid s have all

been isolated from rosemary. Furthermore, the two

di tetpenes rosmaridipbenol and romm~quin~e basebeen found in rosematT ~7.

The antioxidative effects of ro~matidipluatol and

mariquinoce were measured in lard; the a nfioxi d~t ac-

t i~ ty o f bo th d i t c he s sug i~ssed that o fBHA amt was

similar to that o f B HT ~t~. The amioxidafive activity

of camosic acid was better than that of ~ both

measured in an emulsion of methyl l inoleato s. Com-parison of rosmanol with carmel in laid similarlysho we d that '..he antioxidafive activity o f rosm anol sur-passed that of camesoln. The addition of namrai amioxi-

dants (carnosol, ~ acid, rosmanol, ep inn nm wl

and isorosmanol) at • concentration of 0.0 I% in either

lard or in an emulsion of l inoleic acid produced similar

levels of activity as ~ synthetic a nt io ~ BHA and

BHT, added at die same ~ or at a concen-tration o f 0.02%~4.~8; n a ddition, th e activity o ft be diteg-penic antioxidants was found m be higher in oil or in

lard than in an aqueous ethanolic solution with linoleic

acid14a9 Camoso l and cam osic acid were bo th found to

be go od scavengers of peroxyl radicah, and were m ore

effective than propyl pilate at inhibiting the peroxi-clarion of me mbra ne lipids20. Mcthylafion of the hydroxygroups eliminated the antioxidative effect, indicatingthat the antioxidative effe ct is correlated to the h ydroxy

groups19.A high-performance liquid chromatography (HPLC)

metho d for the quantitative analysis of th e individual

phenofic diterpenes was develope d fairly recently2', andcamosic acid and camosoi were shown to be the m ain

phenolic diterpenes in rosem my and sage. The analysisrevealed that carnosol sad camosic acid w ere present ina concentration ratio of I : I0. Th e ~-lactones rosmanol,epbosmanol and ?-methyi-epirosmanol were present

Trends n FoodScience& TechnologyAugust1995 [Vol. 6] ©i~s, z~,v~Sclence d~z4-2z,e~09.r,o



H O

o

Carnosol

HO

Carnosic acid

HO

o o

Rosmanol

HO0

Epirosmanol

Rosmaridiphenol

HOO

OH[sorosmano[ Rosmariquinone

Rosmarinic acid

Structureof anSoxidative ompounds solated rom rosemary (Ro smarinus off'~inalis L.)

or sage (Salvia officinalis L.).

only in very small amounts . I t was demonstrated that

the 8-1actone camos ol, and subsequently that the

~-inctones are all oxidation products of the unstable

camosic acid , formed in the presence of oxygen . An

electron spin resonance (ESR) s tudy of carnosic acid

showed that a free radical was produced when cam osic

acid was in contact with oxidized methyl oleate in the

absence of oxygen. The free radical was s table up to

I 10°C. A secon d free radical was observed at temp era-

tures greater than 1 IO°C. T he ESR specm un for dd s

free radical was identical to a specmnn seen forcamosol in the presence of oxidized fip id~. This latter

finding underlines the observation that camosic acid isan unstable product, which is oxidized to carnosol.

"~ive different phenolic com pound s have bee n isolated

from the methanol extract of oregano (O r/ganum vulgate

L.); all five showed antioxidative activity. One of

the compounds was ident i f ied as rosmarin ic acidu .

Another ant loxidat ive compound present in oregano was

of special interest because of its glucoside side chain,

which makes the com pound water so luble2s. An etha nol

extract of oregano that had bee n further reextracted with

ethyl ether was found to have a high antioxidative

activity; the ma in compon ents isolated

from the fraction were various

flavonoids26. In addition , car vacrol a nd

thymol have been iso lated from the

essential oil of oregano. T he anfioxida-

tive effects of carvacrol and thymol

have been documented by traditionalmethods, such as the determinat ion of

the peroxide value in lard or in veg-

etable oil (the determination of the

peroxide value is based on the reduc-

tion of the hydroperoxide group with

I- or Fe2÷), and also investigated usingESR spectroscopy27. Eugenol and gal-

fic acid were found to contribute to the

antioxidative activity of clove (Eugeniacaryophyllata Thunb.)2s. Unfortun ately,

euganol has the strong and characteris-

t ic f lavour of clove, making i t o f less

interest for use as an antioxidant. In

turmeric (Curcuma longa L.), thewater-soluble peptide turmerin29 and

the fipid-soinble curcu min~° have been

isolated , and both have been demon-

strated to have antioxidative activity.

Curcumin was also found to be present

in g inger (Zingiber ojO~cinalisRoscoe).

Several o ther compounds with ant i -

oxidative activity were isolated from

the non-volatile fraction of ginger.

Purification usin g chrom atograp hic

techniques separated out eight diaryl-

heptanoids, including cm'cumin, and

five gingerol-related compounds, [6]-

gingerol and [6]-sbogaul being two of

the identified substances3L

Quantif icat ion of ant ioxlda~ve act iv i ty

A large number of reports concemed with the ant i -

oxidative activity of spices have been published.

Comparison of the resul ts of d ifferent experiments is

often complicated by the fact that the a ntioxidant activ-

ity of a specific spice varies according to the country in

which i t was grown32, and different activities are found

for whole spices and extracts of sp ices . For example,

rosemary and mac e w hen invest igated as whole spices

possessed only in termediate act iv i ty a s compared with

other sp ices , whereas ethanolic extracts of rosem ary andmace showed nearly the h ighest act iv i ty of al l the spices

tested33. Moreover, the ea rly inv estigations by Chipault

et al? -s revealed that the antioxidative activity of a spice

was dependent on the substrate used in the evaluation .

Despite these observations, the use of model systems

is necessary because storage experiments under realistic

conditions are very time-consuming.

Model systems

In the evaluation of spices, some investigations have

been carried out using the whole spice. Table 1 outlines

the results of the investigations; antioxidative activity

272 Trends n FoodScience& TechnologyAugust 1995 [Vol. 6]



Table 2. ,AJn~l,Ydve adivity of spice extracts'

s p ~ b Extract ion method Subshute Analytl-'.calmethod RelativeactivitlF Ref.

Rosemary,sagefollowed by moleculardist;llation

Sage, osemary,clove, Steam istillationcumin, caraway, hyme (essential ils)

Oregano four types) Steam distillation(essentialoils)

Ten different Steam distillation(essentialoils)

Thyme, clove Steam distillation(essentialoils)

16 different n d a r k Alcoholicexperiment;23different n light

experimentRosemary,sage

Rosemary,sage

Rosemary

Oregano, hyme,marjoram, spearmint,basil, dittany, lavender

Ginger

Ginger

Garlic

Rosemary,sage

Rosemary

Nine different

Nutmeg, white pepper, Not specified

coriander, marjoram

Nutmeg, rosemary,sage Not specified

Turmeric, rosemary Not specified

Suspension n peanut,oil, Chickenat 02 uptake Sage> rosemary 43

Linoleic acid emulsion Bleachingof 13-carotene, Cl ov e thyme> rosemary> 39conJugateddiene, TBARS cumin>sage>caraway

Lard Peroxidevalue No significant difference 40between spices

Essentialoils ESR Oregano, summersavory 41and thyme were positive

Cottonseedoil Bleaching of [3-carotene, Cl ov e thyme 42

peroxide value, TBARS

Lard Peroxide value In dark, all 16 possessed 44antioxidant activity; in light,six possessedantioxidant

activityBleaching of i3-carotene He xa ne dichloromethane 32

or ethanol

Peroxidevalue Polar solvent> non-polar 45solvent

n-Hexane, dichloromethane, Lino leicacidethanol

Hexane, benzene,ethyl Lard, chicken fat,ether, chloroform, ethy lene vegetable ilsdichloride, dioxane,methanol

Hexane, acetone,methanol Lard Rancimat Hexane> acetone> 46methanol

Methanol Lard Oven test (75°C), Oregano> thyme>dittany > 47peroxide value marjoram> spearmint>

lavender>basil

Acetone, urther extra cted Lino lei c cid emulsion Thiocyanate est, TBARS Ace ton e nd, after urther 48

by water, bexane, extraction,dichlommethanedichloromethane and and ethyl acetate

ethyl acetate fractions

Water Linoleic acid O2 uptake Ginger 49

Saline solution Fenton.OH ESR,chemiluminescence Garlic 50

Oleoresin Methyl linoleate Gas chroma tograp hy Sage> deodor izedosemary 51> untreated osemary

Oleoresin Cholesterol Gas chromatography No effect 52

Not specified Lard Peroxidevalue, acid va lue Rosemary> age> 7marjoram> mace>

black pepper

Lard Peroxidevalue, TBARS , Nut meg white pepper > 34acid value marjoram

Lecithin emulsion Diene band Rosemary>suge>nutmeg 53

(225-235 nm)

Active oxygen adicals ESR Rosemary>turmeric 54

=Extractswerep~pared and evaluated n differentsubstzatesbFor nvestigations nvolvingnineor morespices,only he otal numberof spicesare mentioned

¢Oflly he ive mosteffective picesor the mosteffective olventsare is'~; for experimer~usingmore hanone analyticalmethod, he relativeactivity s the overallscorebasedon a consensos f he resultsof the differentmethods

~Commercialproducts;extraction xocndure s not reported n the referenceTBAICS,Thiobarbitoricacid reactivesubstances

ESR,Electron pin esonance pectroscopy

274 Trends n FoodScience & Technology August 1995 [Vol. 6]



this aqueous solvent , the levels of aromatic comp oundsextracted were reduced to a m inh mu n T.

StorageexperimentsAlthough s torage experiments are very t ime -consum-

ing, owing to the above-mentionod drawbacks of mo del

sys tems, experiments under realis tic s torage condi t ionsare necessary to provide the f inal proof of the ant ioxi-

dative effect of a spice or a spice extract in a specific

food product . Only a few s torage experiments have been

performed and m ost experiments have s tudied rosemary

or extracts of rosemary, which were e xamined in m eat

or in meat products (Table 3). The oxidative stabifity

was measured by the detern~uat ion of thiobarbi turic

acid react ive substances (TBARS) in these experiments ,

and in m ost cases a s ignif icant reduct ion in TBA RS was

observed. Sensory evaluation was on ly performed in a

few of the storage experimentsSS; such evaluation is criti-

cal as the taste o f a spice or spice extract often restrictsits application. A taste panel evaluation was, however,

included in s tudies by Huism an et aL ss, and i t was foundthat rosemary, added in a sensory acceptable amount

(0.05%), reduced lipid oxidation by 20%. It is remark-

able that in some o f the inves t igat ions a considerable re-

duct ion in TBARS was observed during the f i rs t part of

the s torage period, but by the end of the s torage period

the level of TBARS had increased to the same level

found in samples to which spices had not been

addedsg,e .

S~ae~sm of spicesSynergism between a-tocopherol and an extr~_ct of

rosemary has been reported67; the study indicated that

a-tocopherol was regenerated by the rosem ary extract s .

Likewise, synergism has been observed between differ-

ent spices and B HA 3s, the effect b eing most pronounced

with sage, rosemary and hu ge. T he synmgis t ic effect of

sage and a numbe r of symbet ic amioxidaats has been in-

ves tigated. The mos t e f f e~v e ~ was sage and

BHA, whereas sage and B HT h ad an intmmedJate ae.-

t ivity, and only very p oor syn mgi sm was observed for

sage and the an t ioxidant s a - t c ge ph e~ and t e rt imy

butylated hydroxyquino~. A very proaounced syner-gis t ic effect was seen between ci t t~ acid and rosemary

extract , while some effect was ~ e d for combi-n ,~ io ~ of ~ t r i c ac id mid nutmeg or db ' i c ac id and sage ,

and none for ci t r ic acid and ot~gmm~. No synergism was

observed between rosemary extract and ano ther organic

acid, ascorbic acid~. No synergism has been detected

between different spices apart flrom a few exceptions.

The combination of thyme, nuujcmun,spearmint, lavender

or bas i l with oregano, which is a mete effect ive ~i-

oxidant , revealed no synergism. Only the combinat iou

of thym e and mar joram or thy me and spearmint showed

slight synergism2E

Effect o f heat treatmentHeating resul ted in some reduct ion of th e ant ioxidant

activity of most spices3~,~, probably because steam

sterilization reduce d the volatile oil content (which po s-

sesses antioxidative activity) or because the anti-

oxidative compouncL~, phenolic in nature, reacted w ith

different substances in the tes t medium~. Thus , in a

crude extract of ginger, obtained by squeezing and

centrifugafion, a 20% reduction in activity was seen

after heating the extract for 10rain at 100°C. Increasing

the heat ing period further reduced the antioxidative

activity but at a much slower rate. Heating for

60 -12 0m in resulted in no change in act ivi ty, indieat ing

that the remaining act ive components were fair ly heat

stable 9. C han g et a l . • claimed that they had produced

an ant ioxidant from rosemary with bet ter act ivi ty than a

Table3. Effectof spiceson oxkla~e sfabUity,measuredby the determinalionof hioba~oiluricacid reaclJve~ ~

Spice Foodstuffs Storagecondi',im~ eeductiemn TBA.~ %) L-,,f.

I Oleoresin osemary Raw restructuredbeefsteaks -20°C, 6 months 39 61

Oleoresin osemary Cook edestructuredbeefsteaks 4°C, 6 days 14 61

Ground mustard Cookedgroundpork 4°C, 20 days 34

0-72xtractsof rosemary Frankfurters 4°C, 18-35 days

Oleo~sin rosemary Restructuredhicken nuggets 4°C, 6 days ! 1Oleoresin osemary Restructuredhicken nuggets -20°C, 6 months !

Rosemary ypeW Cookedbeefpatties 4°C, 2 days 56

Rosemary ype0 Cookedbeefpatties 4°C, 2 days 31

Rosemaryoleoresin Sausages -18°C, 20 days 46

Rosemary Cookedmeatballs 4°C, 5 days 35

Rosemary Cookedmeatballs 5°C, 10 days 20

Rosemary Deboned urkeymeat 3°C, 13 days 82

Sage Cookedmeatballs 4°C, 5-8 days 0-35

Trends n FoodScience& TechnologyAugust 1995 [Vol . 61 275



synthetic ant ioxidant (a mixture of BHT, BHA, pro wl 8gallate and citric acid). The antioxidents were added to a 9

deep-frying oi l and the degree of oxidat ion was m eas-

ured in potato chips that had been deep fried in the oil. 10

P o t a t o chips that were fried in oil stabilized with the 11

spice showed a lower level of oxidat ion than potato

chips fried in either oil containing no antioxidant or oil 12containin g the synthetic antioxidant. 13

I n d u s t r i a l a p p l i c a t i o n s o f s p i c e s a s a n t ( o x i d a n t s

In spi te of scient i f ic documentat ion of the ant ioxi-

dat ive effects of ma ny spices , only rosemary or , more

comm only, extracts of rosemary are used comm ercially.

A range of com ncrcia l products containing extracts of

rosemary is avai lable: some of the products are water

dispersible, others are oil solub le and, in order to exploit

the syne rgistic effect67, som e of them are comb ined with

tocopberols. A u'end towards a growing dem and for

rosemary extract is evident, and al though rosemary has

been the spice o f major concer~, the interes t in commer-

cial antioxidants based on other spices is increasing.The inves t igat ion of the ant ioxidafive effects of spices is

fimited by the characteristic aroma that spices tend to

possess . In many commercial products at tempts are

made to extract the components responsible for the

ant ioxidadve effect and concom itandy to reduce the co-

extract ion of the essent ial oi ls that give the spice i ts

aroma.

The legislat ion related to spice extracts is am biguous .

According to the Danish Nat ional Food Agency , a spice

extract should be regarded as an addi t ive i f the only

purpose of adding the extract is to add ant ioxidents ,

whereas a spice extract should be considered as an in-

grecl ient i f the purpose o f adding th e ex~a ct is to add th e

flavour of th e spice, such that th e anfioxidant effect is a

favourable side effect. If a spice extract is regarded as

an addi t ive i t sho uld fol low the legis lat ion concerning

addi t ives , including declaration with a E uropean Un ion

number .

Acknowledgement

This research has been performed as part of a 35

cooperat ion project between the Depaztment of Dairy

and Food Science and Danisco Ingredients within the 36

F(~TEK programme sponsored by the Danish Minis t ry

of Educa tion and Research , the D ~s h Mini s try of 37Agricul ture and the Danish Minis t ry of Industry.

38R e f e r e n c e s 3 9

i Namiki , M. (1990)Crit. Rev. Food S~:. Nutr. 29, 273-300

2 Seht i ,S.C. and ̂ gga nval, I.S. (1950) Nature 166, 518-519 40

3 Chipault, J.R., Mizuno, G .R., Hawkins, J.M. and Lundberg, W.O.

(1952) Food Res. 17, 46-55 41

4 Chipault, I.R., Mizuno, G.R. and Lundberg,W.O. ( I 955) Food Res.

20, 443-448 42

5 Chipault,J.R.,Mizuno, G.R.andLundbe~W.O.(1956)FoodTechnol.

10, 209-211 43

6 Shah(d(,F. and Wanasundara, P.K.J.P.D. 1992 )Crit. Rev. FoodSci.

Nutr . 32, 67-103 44

7 Palilzsch,A., Schulze, H., Loller, G. and Sleicbele, A. (1974) 45

Die Fleischwirtsch.54, 63-68

Henmann, K . (1973) Fette,Seifen, Anstrichm.75, 499-504

Wu, I.W., Lee, M-H. and Chang, S. (1982)J. Am. Oi l Chem. Soc.

59, 339-345

Wenke rt, E., Fuchs, A. and McChesne y, .D. (196 5) . O rg. Chem.

30, 2931-2934

Brieskom, C.H., Fuchs, A., Bredenberg,J.B., McChesney,J.D. and

Wenke rt, E. (1964)/. Or8. Chem.29, 2293-2298

Nakatani, N. and Ina tani, R. (1981) Agric. Biol. Chem.45, 2385-2386

Inatani, R., Nakalani, N., Fuwa , H. and Seto, H. (1982) Agric. Biol.

Chem. 46,1661-1666

14 Nakatanl, N. and Inatani, R. (1984) Agric. Biol. Chem.48, 2081-2085

15 Herrmann, K. (1962)Z. Lebensm..Unters.Forsch.116, 224-229

16 Houlihan, C.M., Ho, C-T. and Chang, S.S. 1984)J. Am. Oi l Chem.

Soc. 61,1036-1039

17 Houl ihan, CM ., Ho, C-T. and Chang, S.S. 1985)J. Am. O il Chem.

SOC. 2, 96-98

18 Br ieskom,C.H. and Dtmling, H-J. (1969) Z. Lebensm..Unters.Forsch.

141,10-16

19 Inatani, R., Nakatani, N. and Fuwa, H. (1983)Agric. Biol. Chem.

47, 521-528

20 Aruom a, O.1., Hall(well, B., Aeschbach, R. and L01iger, . (I 992)

Xeeobiotica22, 257-268

21 Schwarz, K. and Temes, W. (1992)Z. Lebensm. Unters. Forsch.

195, 95-98

22 Schwarz, K. and Temes, W. (1992)Z. Lebensm.-Unters.Forsch.

195, 99-103

23 Geoffroy, M., Lambelet, P. and Richergert, P. (1994) FreeRadical Res.

21,247-258

24 Kikuzaki, H. and Nakatani, N. (1989) Agric. Biol. Chem.53, 519-524

25 Nakatani, N. and Kikuzaki, H. (1987) Agric. BioL Chem.51 ,

2727-2732

26 Vekiari, S.A., Oreopoulou, V., Tzia, C. a nd Thornopoulos, C.D. (199 3)

I. Am. O il Chem. Soc. 70, 483-487

27 C han ,W.KJv).,Decker, E .A., Lee, J.B. and Butterl 'teld, DJ~. (1994)

J. Agric. FoodChem.42,1407-1410

28 Kramer,R.E.(t905)LAm. OilChem. Soc. 62,111-113

29 Srinivas, L., Shalini, V.K. and Shylaya,M. (1992)Arch. Biechem.

Bioph),S.292, 617-623

30 Tenn:;sen,H.H., Smistad, G., ~gren, T. and Kadsen, J. (1992) nt. I .

Pharrn. 87, 7 9-8 7

31 Kikuzaki, H. and Na~ta ni , N. (1993)I. FoodSci.58,1407-1410

32 Svoboda,K.P. and Deans, S.G. (1992) FlavourFragrance . 7, 81-87

33 Corl,W.M. (1974) Food TechnoL 28, 60-66

Palitzsch, A., S chulze, H., Me tzl, F. and B aas, H. (1969) Die

Fleischwirtsch.49,1349-1353

Bishov, SJ., Masuokka , Y. and Kapsalis, .G . ( I 977) I. FoodProcess.

Preserv. 1,153-166

Al-Jalay, B., Blank, G., M cConne l, B. and Pd.Khayal,M. (1987) . Food

Protect. 50, 25-27

Pal(c, ̂ ., Krizanec, D. and Dikanovic-Lucan, Z. (1993) Die

FieischwiCrsch.73, 670- 672

Gerhardt, U. and 8~hm, T. ( I 980) Die Fleischwirtsch.60,1523-15_.26Farag, R.S.,Bndei, A.Z.M.A., H ewndi, F.M . and EI-Baroty,G.S.A.

(1989) L Am. OilChem. Soc.66, 792-799

I.agouri, V., glekas, G., Tsimidou, M., Kokkini, S. and Boskou, D.

(1993) Z. Lebensm.-Unters.Forsch, 197, 20-23

Deighton, N., Glidewell, S.M., Deans, S.G. and Goo dman , B.A. (1993)

I. Sci. F~d ABric.63, 221-225

Farag, R.S., Bndei, A.Z.M.A. an d B aroly, G.S.A.E. 1989) . Am. Oil

Chem. Soc. 66, 800-804

Bracco, U., L61iger,J. and Viret, I-L. (1981 ) . Am. Oil Chem. Soc.

58, 686-690

Henmann, K. (1981) Dtsch. Lebensm..Rundsch.77,134-139

Chang, S.S., Ostric-Matijasevic, B., Hsieh, O.A. L and H uang, C-L.

(1977) . Food 5ci . 42,1102-1106

276 Trends in Food Science & Tech nolog y August 1995 [Vol . 6]



46 Chen,Q., Shi, H. and Ho, C-T. 1992)1. Am. Oi l Chem. Soc. 69,

999-1002

47 Economou,K.D., Ofepoulou, V. and Thomopoulos, C.D. (1991) . Am. 59

Oil Chem. 5oc. 68,109-113

48 Jitoe,A., Masuda,T., Tangah, .G.P., Suprapta, D.N., Gara, .W. and 6g

Nakatani, N. (1992)J. Agric. FoodChem. 40,1337-1340

49 Lee,Y,B., Kim, Y.S.and Ashmore,C.R. (1986)J. FoodSci. 51, 61

20-23

50 T~6k, B., Belagyi,J., Rietz, B. and Jacob, R. (1994)Arzeeim.-Forsch./ 62

Drug ges. 44, 608-611

51 Cuvelier,M-E., Bofset,C. and Richard, H. (1990)Sci. Alimeet~ 63

18,8OI-806

52 Rankin,SA. and Pike, O.A. (1993) J. FoodSci. 58, 653-655 64

53 Schulze,H., Baas,H., Palitzsch,A. and Lotter, G. (1971) D/e

Fleischwirtsch. 51,303-306 65

54 Xin,W-)., Zhao, B-L, Li, X-I . and Hou, J-W. (1990) Res. Chem.

Intetmed. 14,171-183 66

S5 Gerhardt,U. and Schr6ter, A. (1983)Gordian 9,171-176

SO Schwarz,K., Temes,W. and Schmauderer,E. (1992) Z. Lebensm.- 67

Unters. Forsch. 195,104-107 68

57 Viani,R. (1977) UK Patent 1 468 271 69

Conference Report

De gastibus et coloribus non est disputandum

The ancient Romans were already aware of the

di lemma: al though one can argue about tas te and

colour, one can never come to a sens ible conclus ion.

So, organizing a multidisciplinary conference on food

quality without conflicts being generated between indi-

vidual viewpoints will l ikely prove to be a difficult but

nevertheless a rather rewarding task. The aim of the

Agri-Food Qual i ty '95 conference, organized by G.R.

Fenwick o f the Ins t i tute of Food Research, and held at

the Univers i ty of Eas t Anglia , Norwich, UK, was to

bring together the different discipl ines , approaches and

aspects concerned with and con nected to food and food

qual i ty, and to enlarge the scope and mutual under-

s tanding of al l types of researchers and pract i t ioners .

Thus , the scient i fic topics presented were not new , only

the combinat ion of disciplines and approaches taken tu-

wards a m utual goal: the improv ement of food from al l

aspects.

M o v i n g i n t o t h e fu t u r e

Three plenary lectures were devoted to more phi lo-sophical considerat ions about how food qual i ty research

should be conducted. D. Shannon (Minis t ry of Agri-

cul ture, Fisheries and Food, London, UK) presented an

overview of the important aspects of food qual i ty for

the UK governm ent in terms of legis lation and research

for the ever-changing purpose of the commo dity (f i tness

* Held at the Universityof EastAnglia, Norw ich, UK, 25-28 June 1995

L.MJVl. T~ens is at ATO-DLO, 8omsasteeg 59, PO Box 17, 6700 AA

Wageningen, The Netherlands (fax: +31-8370-12260; e-mail: tijskens@

alo.agro.nl).

Huisman, M., Madsen, H.L, Skibslnd, LH . ~md Beddsen, G. (19941

7_Lebeflsm..Untets. Forsch. 198, 57-59

Resuneccion,A.V.A. and Reynolds,A.E., ~ (1990)I. Food5,:..;.~5,

629.-.631,654

Korczak, J., Flaczyk,E. and Zdzislaw,P. (1988H]~eF/e/schw/dsch.

68,64-66

Stoick, S~ ., Gray, J.l., 8ooeen,AM . ,rod Buddey, D.I. (i 991 /. Food

5ci. 56, 597-600Saleemi,Z.O., Wanasundara,P.DJ.P.K. and Shahidi, F. 11993) - Agdc.

FoodChem. 41,641-643

Lai, S-M.,Gray, .L, Smith,D.M.,Boofen,AM.,Ct, ckel,R.L andBucldey, D.J. (199111.FoodSci. 56, 616-620

St Angelo, A.J., Crippen, K.L, Dupuy, H.P. and ames,C, h" (19901

I. FoodSci. 55,1 S01-1505,1539

Barbut, S., Draper,H.H. and Hadley,M. (198811. FoodProfect.

51,878-882

McNeil , J.H., Dimick, P.S.and Mast, M.G. (1973) J.FoodSci. 38,

1080-1081

W~ a, S. and Fang, X. (1992) J. FoodProcess.R'em'v. 16, 263-274

Fang, X. and Wada, S. (1993) Foodges. nt. 26, 405-411

Han, D., YI, O.S. and Shin, H.tC (1990)J. Fc~d~L 55, 247-249

Agri-Food Quality '95"

L.M.M.Tijskens

for purpose, purpose variation). L. Breslin (DG XII,

Commiss ion of the European Community, Brussels ,

Belgium) gav e an interesting explanation of the go als and

means to reach such goals to improve food qual i ty

research and its application in practice (the Emo pea n

Union FA IR pmgranune). Both lectures actually showed

quite clearly that a consen sus of quality in an undefined

sense does exist; however, no con sensus exists fox a mor e

formal definition of quality in this vast and very

hnportant field. W. Jongun (Agricultural University

Wage ningen, The Netherlands) explained how a disci*

pliue-integrated approach to quality (added value) cou ld

improve the understanding of quality in all i ts facets and

interactions, based on a m ore exp licit definition.

Stat ic descr ip t ions

K. Waldron (Institute of Food Research, Norwich,

UK) unravel led the m ystery sun'ounding the texture ofChinese water ches tnuts . In contras t to almost every

other vegetable or fruit, the texture of this tuber hardly

changes upon cooking. The cel l -wal l materials are

apparently cmsslinked by a dimer of fem lic acid (pbe-

nolics). This finding could point to the contribution of

phenolics in the textural properties of o ther vegetables

and frui t being more important than previously thought.

The s t ructure and mechanical propert ies of wheat

dou ghs were traced back to the [3-spiral stereo configu-

ration of gluten proteins (P. Sbew ry, Institute of Arable

Crops, Bristol, UK). The perception of the texture of

potatoes after cooking (f i rm or mealy) was l inked to the

Trends in Food Science & Technology August 1995 [Vol. 6] o:.~.5, e~.- :.-. ~._.,,e~etd 0924-2244/9~OS.SO 277

Spices as Antioxidants

Documents

Transcript of Spices as Antioxidants