| Popis: |
Spices show potential health benefits as they possess antioxidant activity. The study was to determine the effect of cooking on the antioxidant activity of some selected spices. The total phenol content of five spices (Onion, Garlic, Ginger, Turmeric, and Basil) was determined at different heating periods (1h and 2 h) at 1000c. Although these dietary spice are resistant to thermal denaturation, interestingly, in the case of onion shows reduction in all the tested activities and others shows different variation in all the activity. Total antioxidant activity was measured, based on the reduction of Mo (VI) to Mo (v) by the extract and subsequent formation of green phosphate / Mo (v) complex at acid pH. The extracts were found to have different level of antioxidant properties at different heating time. Considering all the activities, turmeric has good activity amongst the five spice materials screened for their antioxidant properties. Lowest activity was found in onion. In addition to the antioxidant activity of these spices, the total phenolic compounds, flavonoids were measured in the extracts. A correlation between the antioxidant activity and total phenolic content was observed. |
