engleski

Total phenol content, antioxidant capacity and microbiological quality of some herbs and spices

The aim of the work was to investigate the possibility of spices and herbs application as economic natural antioxidants in the production of novel food products. Total phenol content, antioxidant capacity and microbiological quality are determined in dry and fresh parsley, dill, sweet red pepper, rosemary and garlic. Dry spices phenol content was 2-4 times higher than phenol content of fresh herbs. Phenolic content in herbs and spices increases in the following order: red pepper or garlic and then parsley, dill and rosemary. Among the tested spices, rosemary had the highest anti-radical capacity. The results of total antioxidant capacity and reducing power are in reasonable agreement with the content of phenol compounds, which also was confirmed by high correlation coefficients between TPC and reducing power. Majority of spices samples were of satisfactory or acceptable microbiological quality.

spice; phenols; antioxidant; food spoilage bacteria

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