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Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 120 - 124

ANTIOXIDANT EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC

Vrinda Sikri, J.S. Berwal
1Dept. of Animal Products Technology, College of Animal Science, C.C. S. Haryana Agricultural University,Hisar-125004, India

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Cite article:- Sikri Vrinda, Berwal J.S. (2024). ANTIOXIDANT EFFECT OF SPICES AND THEIR MIXTURE IN REFERENCE TO CUMIN, GARLIC, GINGER, MUSTARD, RED CHILLI AND TURMERIC. Asian Journal of Dairy and Food Research. 27(2): 120 - 124. doi: .

ABSTRACT

Present study revealed the antioxidant traits of spices and their mixture at varied concentration using  - carotene bleaching test both by Agar Diffusion and Spectrophotometric method. BHT (butylated hydroxytoluene), a potent synthetic antioxidant was taken as reference. The A.I.(Antioxidant Index) of ASE (Aqueous Spice Extract) by âCBT-ADM were in order of spice mix (3.59) > ginger (3.40) > turmeric (3.27) > cumin (2.77) and red chilli (2.72). A.I. of BHT (200ppm) on third day was 3.27. While the antioxidant activity resulted in the pattern of spice mix>ginger>turmeric>cumin>redchilli>garlic>mustard by âCBT- SP method. When the results of âCBT-ADM and âCBT- SP were compared, ginger and spice mix at 4 percent concentration were inferred as potent antioxidant by both methods, which were comparable to BHT (200 ppm concentration).

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