Evaluation of antioxidant capacity of Chinese five-spice ingredients

Evaluation of antioxidant capacity of Chinese five-spice ingredients
Title:
Evaluation of antioxidant capacity of Chinese five-spice ingredients
Other Titles:
International Journal of Food Sciences and Nutrition
Publication Date:
10 February 2015
Citation:
Xinyan Bi, Yean Yean Soong, Siang Wee Lim & Christiani Jeyakumar Henry (2015) Evaluation of antioxidant capacity of Chinese five-spice ingredients, International Journal of Food Sciences and Nutrition, 66:3, 289-292, DOI: 10.3109/09637486.2015.1007452
Abstract:
Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.
License type:
Funding Info:
This research is supported by core funding from Singapore Institute for Clinical Sciences.
Description:
This is an Accepted Manuscript of an article published by Taylor & Francis in International Journal of Food Sciences and Nutrition on 10 February 2015, available online: https://doi.org/10.3109/09637486.2015.1007452
ISSN:
0963-7486
1465-3478
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