栄養と食品科学ジャーナル
オープンアクセス

概要

Preliminary report on antioxidant activity of spices commercialized in north Greece

Paraskevi Mitlianga, Charikleia Papadaki, Kleoniki Kesidou, Stergianni Dalamitra

Spices are important in all cuisines, as they give each cuisine a unique aroma and unique taste. They give each meal a rare, nice, and sweet taste and smell. Spices are low in calories, and fairly inexpensive. Their use is necessary, especially in people who follow a weight loss diet program as they reduce the added fat in a variety of recipes in this way. Many of the spices also have antioxidant properties and substitute the various preservatives that often harm human health, which the public does not know very well.
The aim of this study was to assess the antioxidant properties of different spice extracts. A total of 9 packed and 27 unpacked samples representing different types of spices were collected randomly from different North Greek market and bazaars (Xanthi, Thessaloniki, Florina). The spices included in this study were black pepper (Piper nigrum), turmeric (Curcuma longa), ginger (Zingiber officinale), cinnamon (Cinnamomum verum), pimpinella anisum (Illicium verum), macis (Myristica fragrans Houtt.), tsimeni (Trigonella foenum-graecum), saffron (Crocus sativus) and clove (Syzygium aromaticum).
The FOLIN-CIOCALTEU method was used to determine the total phenolic content while the determination of the antioxidant capacity of samples measured using the ABTS and DPPH methods.
According to our data the variations of antioxidant capacity measurements of spices are extremely different from region to region. This may be due to the conditions of storage, processing time or even the quality of the sample itself. High antioxidant capacity was found in clove spices, cinnamon, saffron and pimpinella anisum.
The cinnamon, pimpinella anisum, saffron and clove spices showed a high total phenolic content in all cases, while the maces and turmeric spices showed a high total phenolic content in some samples. The ginger, black pepper, and tsimeni spices exhibited moderate total phenolic content
More experimental data should be gathered to gain a better understanding of the antioxidant activity of spices used in Greek cooking.