Antioxidant Properties of Selected Spices Used in Iranian Cuisine and Their Efficacy in Preventing Lipid Peroxidation in Meat Sausages

This study involved analyzing antioxidant properties of spices, namely clove (Syzygium aromaticum Linn.), cinnamon (Cinnamomum verum, syn C. zeylanicum Blume) and sumac (Rhus coriaria L.) and exploring their efficacy in a food system. In the first part of the study, the antioxidant activity of water extract of spices treated at different temperatures were measured by three different methods namely, DPPH, reducing power and phosphomolybdenum complex assay and the results were compared to control unheated sle. In the second part, these three spices were incorporated in homemade sausages separately and stored for a month under refrigeration during which Free Fatty Acids (FFA) and Peroxide Value (PV) were measured every 10th day. The results were compared with control sle (without spices). Results showed that, extracts of heat treated spices had higher antioxidant activity in comparison with the control sle and sausages with added spices showed lower levels of FFA and PV in comparison with control sles. It can be concluded that spices possessed antioxidant properties and heat treatment had a positive effect on antioxidant activity and they were effective in delaying oxidation in sausages, hence they can be used as sources of natural antioxidants.