Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods

被引：39
作者：
Bonanni, A. [1 ]
Campanella, L. [1 ]
Gatta, T. [1 ]
Gregori, E. [1 ]
Tomassetti, M. [1 ]
机构：
[1] Univ Roma La Sapienza, Dept Chem, I-00185 Rome, Italy
来源：
FOOD CHEMISTRY | 2007年 / 102卷 / 03期
关键词：
antioxidant capacity; peroxides; dry spices;
D O I：
10.1016/j.foodchem.2006.06.030
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The antioxidant capacity of 12 different types of dry spices was determined using the following methods for each of them: the ORAC method, a recent biosensor method and the OXY-Adsorbent test. Furthermore, a biosensor method for the measurement of the polyphenol pool was also applied. The d-ROMs test for the measurement of hydroperoxides and a well known spectrophotometric test for the measurement of lipoperoxides were also applied to evaluate the presence of prooxidant species in the samples examined. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：751 / 758
页数：8
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