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1996
Journal Article
Titel
Prooxidative Effekte von Gewürzen unter Lichteinfluß
Alternative
Prooxidative effects of spices under the influence of light
Abstract
Herbs and spices often reported as antioxidants also contain in many cases photosensitizers such as chlorophyll. Under influence of light these photosensitizers may cause detriment to fats in food by photooxidation which cannot be suppressed by the phenolic compounds. In the present study, these effects have been investigated using black pepper, rosemary and curry. The process of the photoreaction was determined by measuring oxygen uptake and stability decrease of the rancimat under constant illumination conditions. Curcumin and curcumoid compounds were found to be effective photosensitizers. The practical relevance of this protective effect is demonstrated through the decreasing stability of a herb containing salad dressing. The negative effect of an added rosemary extract is shown.