|
|
|
| Registros recuperados: 11 | |
|
|
| Otunola,Gloria A; Oloyede,Oyelola B; Oladiji,Adenike T; Afolayan,Anthony J. |
| BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n = 6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg · kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p < 0.05)... |
| Tipo: Journal article |
Palavras-chave: Lipid peroxidation; Oxidative stress; Spices; Hypercholesterolemia; ROS. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005 |
| |
|
| |
|
|
| Mariutti,Lilian Regina Barros; Barreto,Gisela Pizarro de Mattos; Bragagnolo,Neura; Mercadante,Adriana Zerlotti. |
| Ethanolic extracts from 23 different dried herbs and spices commercialized in Brazil were investigated for their free radical scavenging properties using the stable free radicals 2,2'-diphenyl-β-picrylhydrazyl (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS•+), and Trolox as reference (TEAC) for both radicals. The kinetic curves for both radicals showed to follow the first order kinetics model and the decay rate constant (k obs) was calculated. For all the samples, the two methods showed a good linear TEAC correlation, indicating that the average reactivity of the compounds present in the ethanolic extracts was similar. Sage and rosemary extracts showed the highest free radical scavenging capacities, while onion showed negligible... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Free radical scavenging activity; DPPH; ABTS; Herbs; Spices; Colorifico. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600018 |
| |
|
|
| Radaelli,Marcela; Silva,Bárbara Parraga da; Weidlich,Luciana; Hoehne,Lucélia; Flach,Adriana; Costa,Luiz Antonio Mendonça Alves da; Ethur,Eduardo Miranda. |
| Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food-borne disease; Antimicrobial activity; Clostridium perfringens; Spices; Essential oils. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424 |
| |
|
|
| Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da. |
| The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Spices; Aflatoxins; Control; Fungi. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018 |
| |
|
|
| TAŞKAYA,Latif; HASANHOCAOĞLU YAPICI,Hatice; METİN,Cansu; ALPARSLAN,Yunus. |
| Abstract This study aimed to determine the effect of Lavandula stoechas, which is intensively grown in Muğla and known as lavender, on the meat quality and shelf life of hamsi kaygana, a traditional food in the Black Sea Region of Turkey. The study groups consist of the control group (K), a group containing 0.1% (A), 0.5% (B), and 1% (C) lavender. After performing the initial analyses, all groups were stored at 4 ± 1 °C. During the storage, the proximate composition, sensory, physicochemical, chemical and microbiological analyses were carried out. According to the chemical results, the lavender added to hamsi kaygana at the rates of 0.5% and 1% had an antioxidant effect and TBA obtained on day 20 in group C did not exceed the limit values. It draws... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hamsi kaygana; Anchovy; Lavender; Spices; Shelf life; Ready to eat food. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400711 |
| |
|
|
| Carraro,Carla Ivone; Machado,Roberta; Espindola,Viviane; Campagnol,Paulo Cezar Bastianello; Pollonio,Marise Aparecida Rodrigues. |
| In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sodium reduction; Sodium chloride; Potassium chloride; Herbs; Spices; Bologna sausage. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200013 |
| |
|
|
| Alezandro,Marcela Roquim; Lui,Maria Cristina Youn; Lajolo,Franco Maria; Genovese,Maria Inés. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Industrial ingredients; Food development; Functionality; Phenolic compounds; Spices. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200038 |
| |
|
|
| Vallverdú-Queralt,Anna; Regueiro,Jorge; Alvarenga,José Fernando Rinaldi; Martinez-Huelamo,Miriam; Leal,Leonel Neto; Lamuela-Raventos,Rosa Maria. |
| Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Culinary herbs; HPLC–ESI-LTQ-Orbitrap; Polyphenols; Spices. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189 |
| |
|
|
| Carvalho,Camila Barbosa; Madrona,Grasiele Scaramal; Corradine,Silvana da Silva; Reche,Péricles Martim; Pozza,Magali Soares dos Santos; Prado,Ivanor Nunes do. |
| In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar to regular products in texture and flavor and consistent with consumers' dietary habits. The present study aimed at substituting 25 and 50% NaCl for KCl in marinated beef and chicken meat with the addition of aromatic herbs and spices. The following microbiological analyses were carried out: macronutrient, chemical composition, and sensorial analysis. The meats showed a reduction in NaCl contents without any changes in their physical and chemical characteristics, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Spices; Herbs; Sensory analysis; Lipid oxidation; Texture. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025 |
| |
|
|
| Mejías, E.; Delgado, R.; Silveira, I.; Lafargue, D.; Cárdenas, E.. |
| Se evaluó el efecto de diferentes especias o condimentos sobre la calidad microbiológica del tempeh y la posible acción inhibidora de sus contaminantes. El tempeh se obtuvo a partir de frijol de soya el cual se sometió a los procesos de cocción, escurrimiento y fermentación. A continuación se procedió a incorporar los condimentos ensayados en dos proporciones por separado a la soya fresca antes de su inoculación con la cepa R. oligosporus, se mezclaron bien y se sometieron al proceso de fermentación, el cual tuvo lugar en bandejas de poliestireno, incubadas a 30 ± 2 ºC por un período de 18 a 20 h hasta obtener un producto con las características típicas del tempeh. De éste se tomaron muestras para determinar contenido de humedad, conteo total de viables y... |
| Tipo: Journal Contribution |
Palavras-chave: Biological contamination; Chemical activity; Tempeh; Bacterial contamination; Enterobacteriaceae; Inhibition; Garlic; Anions; Spices. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5010 |
| |
| Registros recuperados: 11 | |
|
|
|
