Pro- or antioxygenic activity of tejpat (Cinnamomum tamala) and red chilli (Capsicum annum) in sunflower oil

Journal of the Science of Food and Agriculture

Volumn 79, Issue 12, 1999, Pages 1733-1736

  Semwal, A D ^a   Sharma, G K ^a   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Anti or pro oxygenic activity; Capsaicin; Chlorophyll; Dihydrocapsaicin; Red chilli; Sunflower oil; Tejpat

Indexed keywords

ANTIOXIDANT; CAPSAICIN; CAPSICUM ANNUUM; CHLOROPHYLL; CINNAMOMUM TAMALA; COLUMN CHROMATOGRAPHY; DIHYDROCAPSAICIN;

EID: 0032843470     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199909)79:12<1733::AID-JSFA431>3.0.CO;2-4     Document Type: Article

References (15)

1. Semwal AD, Sharma GK and Arya SS, Factors influencing lipid autoxidation in dehydrated precooked rice and bengalgram dhal. J Food Sci Technol 31:293-297 (1994).
2. Kim SY, Kim JH, Kim SK, Oh MJ and Jung MY, Antioxidant activities of selected oriental herb extracts. J Am Oil Chem Soc 71:633-640 (1994).
3. Patki PE and Arya SS, Studies on development and storage stability of instant dhals. Indian Food Packer 48:31-39 (1994).
4. Semwal AD and Arya SS, Effect of spices and salt on the storage stability of precooked dehydrated rice. J Food Sci Technol 29:210-213 (1992).
5. Mathur VK, Ramanathan LA and Bhatia BS, Dehydrated Khichadi and Pulav. J Food Sci Technol 9:148-149 (1972).
6. Semwal AD, Sharma GK and Arya SS, Antioxygenic activity of turmeric (Curcuma longa) in sunflower oil and ghee. J Food Sci Technol 34:67-69 (1997).
7. Jacobs EE, Vatter AE and Holt AS, Crystalline chlorophyll and bacteriochlorophyll. Arch Biochem Biophys 53:228-238 (1954).
8. Semwal AD and Arya SS, Effect of vegetable oils on the stability of carotenoids in fried bengalgram dhal. J Food Sci Technol 27:58-59 (1990).
9. Ranganna S, Hand Book of Analysis and Quality Control for Fruit and Vegetable Products, 2nd edn, Tata McGraw Hill Publishing Co Ltd, New Delhi (1986).
10. Usuki R, Suzuki T, Endo Y and Kaneda T, Residual amounts of chlorophylls and pheophytins in refined edible oils. J Am Oil Chem Soc 61:785-789 (1984).
11. Chipault JR, Mizuno GR, Hawkins JM and Lundberg WO, The antioxidant properties of natural spices. Food Res 17:46-55 (1952).
12. Yang KS, Yu JH, Havang JI and Yang R, Antioxidative activities of distilled water-soluble and ethanol-soluble fractions of ground spices. Korean J Food Sci Technol 6:193-196 (1974).
13. Ito N, Hirose M, Fukushima S, Tsuda H, Shirai T and Tatematsu M, Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis. Food Chem Toxicol 24:1071-1082 (1986).
14. Lee Y, Howard LR and Villalon B, Flavonoids and antioxidant activity of fresh pepper (Capsicum annum) cultivars. J Food Sci 60:473-476 (1995).
15. Fujimoto K, Seki K and Kaneda T, Antioxidative substances in red pepper. J Food Sci Technol (Nihon Shokuhin Kogyo Gakkaishi) 21:86-87 (1974).