Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Food Science and Technology (Campinas)

Marcela Roquim Alezandro¹  Maria Cristina Youn Lui¹  Franco Maria Lajolo¹  Maria Inés Genovese¹ 

[1] ,Universidade de São Paulo FCF Departamento de Alimentos e Nutrição ExperimentalSão Paulo SP ,Brazil

关键词: antioxidants;    industrial ingredients;    food development;    functionality;    phenolic compounds;    spices;    antioxidantes;    ingredientes industriais;    desenvolvimento de alimentos;    funcionalidade;    compostos fenólicos;    condimentos;   

DOI  :  10.1590/S0101-20612011000200038

来源: SciELO

【 摘 要 】

The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract) had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC). The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant capacity and parsley had the highest flavonoid content. The industrial ingredient with the highest antioxidant capacity was green tea extract, which presented a high content of epigalocatechin gallate. Olive extract also showed a high antioxidant activity and it was a good source of chlorogenic acid. This study suggests that oregano, parsley, olive and green tea extract have an excellent potential for the development of functional foods rich in flavonoids as antioxidant, as long as the variability between batches/brands is controlled.

【 授权许可】

CC BY   
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