The influence of sterilization on free-radical generation, discoloration and the antioxidant properties of certain spice herbs
The aim of this work was to assess the influence of steam sterilization on free- radical generation in herbs and on changes in their chromatic parameters, as well as in their antioxidant activity and the content of polyphenols and flavonoids. The research conducted showed that the Hight temperature...
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| Published in: | Italian journal of food science Vol. 24; no. 3; p. 254 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Pinerolo
Chiriotti Editori S.r.l
01-07-2012
Codon Publications |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The aim of this work was to assess the influence of steam sterilization on free- radical generation in herbs and on changes in their chromatic parameters, as well as in their antioxidant activity and the content of polyphenols and flavonoids. The research conducted showed that the Hight temperature short time (HTST) sterilization method decreased the number of free radicals in the herbs tested. At the same time, the antioxidant activity as well as the polyphenol and flavonoid contents increased. changes in chromaticity in sterilized herbs were determined; darkening and shift towards red and yellow hues were observed. The antioxidant properties of herbs before and after sterilization decreased in the following sequence: oregano > thyme > marjoram > basil. --Keywords: EPR, CIELab, antioxidant activity, spices, steam sterilization-- |
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| ISSN: | 1120-1770 2239-5687 |