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

Article Id: ARCC2640 | Page : 120 - 124
Citation :- 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.2008.(27):120 - 124
Vrinda Sikri and J.S. Berwal
Address : Dept. of Animal Products Technology, College of Animal Science, C.C. S. Haryana Agricultural University,Hisar-125004, India

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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