Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking

Journal of Food Composition and Analysis

Volumn 23, Issue 3, 2010, Pages 244-252

  Thomas, Raymond H ^a   Bernards, Mark A ^a   Drake, Erin E ^a   Guglielmo, Christopher G ^a  

^a UNIVERSITY OF WESTERN ONTARIO   (Canada)

Author keywords

Antioxidants; Chicken; Food analysis; Food composition; Food processing; Herbs; Hydrophilic; Lipophilic; Marinate; Nutrient retention; Phenolics; Sauce; Spices

Indexed keywords

SESAMUM INDICUM; ZINGIBER OFFICINALE;

EID: 77950297639     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.08.019     Document Type: Article

References (44)

1. Alcolea J., Cano A., Acosta M., and Arnao M. Hydrophilic and lipophilic antioxidant activities of grapes. Nahrung/Food 46 (2002) 353-356
2. Ames B., Gold L., and Willet W. The causes and prevention of cancer. Proceedings of the National Academy of Sciences of the United States of America 92 (1995) 5258-5265
3. Annon A. Spice constituents scavenging free radicals and inhibiting pentosidine formation in a model system. Bioscience Biotechnology and Biochemistry 61 (1997) 263-266
4. Arnao M., Cano A., and Acosta M. The hydrophilic and lipophilic antioxidant contributions to total antioxidant activity. Food Chemistry 73 (2001) 239-244
5. Bishov S., Masuoka Y., and Kapsalis J. Antioxidant effect of spices, herbs and protein hydrolyzates in freeze-dried model system: synergistic action with synthetic phenolic antioxidants. Journal of Food Processing and Preservation 1 (1977) 153-166
6. Butterfield D., and Lauderback C. Lipid peroxidation and protein oxidation in Alzheimer's disease brain: potential causes and consequences involving amyloid β-peptide-associated free radical oxidative stress. Free Radical Biology and Medicine 32 (2002) 1050-1060
7. Calucci L., Pinzono C., Zandomeneghi M., and Cappocchi A. Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. Journal of Agriculture and Food Chemistry 51 (2003) 4853-4860
8. Cano A., Acosta M., and Arnao M. Hydrophilic and lipophilic antioxidant activities changes during on vine ripening of tomatoes (Lycopersicon esculentum Mill.). Post Harvest Biology and Technology 28 (2003) 59-65
9. Chipault J., Mizuno G., Hawkins J., and Lundberg W. The antioxidant properties of natural spices. Food Research 17 (1952) 46-55
10. Chohan M., Forster-Wilkins G., and Opara E. Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using ABTS*+ radical cation assay. Plant Foods for Human Nutrition 63 (2008) 47-52
11. Christen Y. Oxidative stress and Alzheimer's disease. The American Journal of Clinical Nutrition 71 (2000) 621S-629S
12. Crozier A., Lean M., McDonald M., and Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45 (1997) 938-942
13. Del Rio L., Corpas J., Sandalio L., Palma J., Gomez M., and Barroso J. Reactive oxygen species, antioxidant systems and nitric oxide in peroxisomes. Journal of Experimental Botany 53 (2002) 1255-1272
14. Diaz M., Frei B., Vita J., and Keaney J. Antioxidant and atherosclerotic heart disease. The New England Journal of Medicine 337 (1997) 408-416
15. Duthie G., and Crozier A. A plant-derived phenolic antioxidant. Current Opinion in Lipidology 11 (2000) 43-47
16. Eriksson C., and Na A. Antioxidant agents in raw materials and processed foods. Biochemical Society Symposia 61 (1995) 221-234
17. Exarchou V., Nenadis N., and Tsimidou M. Antioxidant activities and phenolics composition of extracts from Greek oregano, Greek sage and Summer savory. Journal of Agricultural and Food Chemistry 50 (2002) 5294-5299
18. Fuhrman B., Lavy A., and Aviram M. Consumption of red wines with meals reduces the susceptibility of human plasma and low density lipoproteins to lipid peroxidation. The American Journal of Clinical Nutrition 61 (1995) 549-554
19. Halvoresen B., Carlsen M., Phillips K., Bohn S., Jacobs D., and Blomhoff J. Content of redox active compounds (i.e.) antioxidants in foods consumed in the United States. The American Journal of Clinical Nutrition 84 (2006) 95-135
20. Higgins F., Kerry J., Buckley D., and Morrissey P. Effects of dietary α-tocopherol acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effects on the storage stability of cooked turkey meat. Meat Science 50 (1998) 373-383
21. Ito N., Hirose M., Fukushima S., Tsuda H., Shirar T., and Tatematsu M. Studies on antioxidants: their carcinogenic and modifying effects on chemical carcinogenesis. Food and Chemical Toxicology 24 (1986) 1071-1082
22. Jahan K., Paterson A., and Spickett C. Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different productive regimes. International Journal of Food Science and Technology 39 (2004) 443-453
23. Kaur C., and Kapoor H. Antioxidants in fruits and vegetables-the millennium's health. International Journal of Food Science and Technology 36 (2001) 703-725
24. Kaur C., and Kapoor H. Antioxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37 (2002) 153-161
25. Kikuzaki H., Kawasaki Y., and Nakatani N. Structure of anti-oxidative compounds in ginger. In: Ho C., Osawa T., Huang M., and Rosen R. (Eds). Food Phytochemicals for Cancer Prevention. II Teas, Spices and Herbs. ACS Symposium Series, No. 547 (1994), ACS Press, Washington, USA 237-243
26. Kikuzaki H., and Nakatani N. Antioxidant effects of some ginger constituents. Journal of Food Science 58 (1993) 1407-1410
27. Lang A., and Logano A. Parkinson's disease. First of two parts. The New England Journal of Medicine 339 (1998) 111-114
28. Lee K., and Shibamato T. Antioxidant property of aroma extract isolated from clove buds. Food Chemistry 50 (2001) 4947-4952
29. Li H., Wong C., Cheng K., and Chen F. Antioxidants properties in vitro and total phenolic contents in methanol extracts from medicinal plants. Food Science and Technology 41 (2008) 385-390
30. Makris D., and Rossiter J. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effects on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49 (2001) 3216-3222
31. Nakatani N. Natural antioxidants from spices. In: Huang M., Ho C., and Lee C. (Eds). Phenolic Compounds in Foods and Their Effects on Health. II. Antioxidants and Cancer Prevention. ACS Symposium Series, No. 507 (1992), ACS Press, Washington, USA 72-86
32. O'Sullivan C., Lynch A., Brendan P., Buckley D., and Kerry J. Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: effects on product quality and shelf life stability. International Journal of Poultry Science 3 (2004) 345-353
33. Papas M. Antioxidant Status, Diet, Nutrition and Health (1999), CRC Press, Boca Raton, FL
34. Peter K. Handbook of Herbs and Spices (2000), CRC Press/Woodhead Publishing, Cambridge, UK
35. Pizzale L., Bortolomeazzi R., Vichi S., and Conte L. Antioxidant activity of sage and oregano extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture 82 (2002) 1645-1651
36. Renaud S., and De Logeril M. Whine, alcohol, platelets and the French paradox for coronary heart disease. Lancet 339 (1992) 1523-1526
37. Safer A., and Al-Nuhamish A. Hepatoxicity induced by the antioxidant food additive butylated hydroxytoluene (BHT) in rats: an electron microscopal study. Histology and Histopathology 14 (1999) 391-406
38. Shahidi F., Chandrika M., and Wall D. Antioxidant activity of white and black sesame seeds and their hull fractions. Food Chemistry 99 (2006) 478-483
39. Suhaz M. Spice antioxidants isolation and their antiradical activity: a review. Journal of Food Composition and Analysis 19 (2006) 531-537
40. Tubaro F., Micossi E., and Ursini E. The antioxidant capacity of complex mixture by kinetic analysis of crocin bleaching inhibition. Journal of the American Oil Chemist's Society 73 (1996) 173-179
41. Wu X., Beecher G., Holden J., Haytowitz D., Gebhardt S., and Prior R. Lipophilic and hydrophilic antioxidants capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 52 (2004) 4026-4037
42. Yanai N., Shiotani S., Hagiwara S., Nabetani H., and Nakajima M. Antioxidant combination inhibits reactive oxygen species mediated damage. Bioscience, Biotechnology and Biochemistry 72 (2008) 3100-3106
43. Yanishlieva N., and Marinova E. Stabilization of edible oils with natural antioxidants. European Journal of Lipid Science and Technology 103 (2001) 752-767
44. Yanishlieva N., Marinova E., and Porkorny J. Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology 108 (2006) 776-793