Recently, much attention has been directed to the safety of synthetic food additives.
The present investigation was attempted to obtain basic information about the possibility of the application of spices as natural antioxidants in the same way tocopherols.
In the 1st experiment, antioxidative activity of various spices was examined in a methyl-linolenate system, pH 7.0 at 40°C.
Also, the activity of each spice extracted with water, alcohol or ether was tested in the same system.
In the 2nd experiment, each spice was added to four kinds of vegetable oils which differed in fatty acid composition and tocopherol content, and their antioxidative activity was estimated by the Actine Oxygen Method.
The results were as follows;
1) Fennel, capsicum, ginger and turmeric ground showed significant antioxidative activity in the methyl-linolenate system which was as strong as that of BHA.
2) Strong antioxdative activity was observed in the water-extract obtained from each spice except garlic, and in the alcohol-extract or ether-extract from ginger, turmeric, cupsicum and clove.
3) All spices according to the Active Oxygen Method, had strong antioxidative activity towards the oxidation of oils and fats. Especially, the strongest activity was shown in the addition of clove to olive oil. Thus it was confirmed that spices have effect on lengthening out the self-life of oils and fats.