Evaluation of antioxidant activity of some spices and their application in croissant and filling cream [electronic resource].

Includes reference.

Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In this study, six spices containing natural antioxidants were evaluated for their retarding fat oxidation compared to butylated hydroxyl toluene (BHT). The yield obtained from water extract of the tested spices ranged between 20% and 50 %. Carob gave the highest yield followed by anise and cinnamon, then caraway and fennel, while ginger gave the lowest yield .the free radical scavenging activities measured by 2diphenyl- 1-picryl-hydrazyl (DPPH) were 88.08%, 81.69%, 79.62% , 78.93% , 73.06% , and 71.50 % for cinnamon, anise, carob, caraway ginger, and fennel, respectively at concentration of 2250 ug/ml. Cinnamon showed higher antioxidant activity on linoleic acid oxidation than BHT followed by anise, carob and ginger.

Summary in arabic.

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