antioxidant activities of hot water extracts from various？spices热水提取不同抗氧化活动香料.pdfVIP

Int. J. Mol. Sci. 2011, 12, 4120-4131; doi:10.3390/ijm OPEN ACCESS International Journal of Molecular Sciences ISSN 1422–0067 /journal/ijms Communication Antioxidant Activities of Hot Water Extracts from Various Spices 1 1 2, 1, Il-Suk Kim , Mi-Ra Yang , Ok-Hwan Lee * and Suk-Nam Kang * 1 Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660–758, Korea; E-Mails: iskim@gntech.ac.kr (I.-S.K.); karisto2000@ (M.-R.Y.) 2 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 200–701, Korea * Authors to whom co-correspondence should be addressed; E-Mails: loh99@kangwon.ac.kr (O.-H.L.); whitenightt@ (S.-N.K.); Tel.: +82-33-250-6454 (O.-H.L.); +82- 55-751-3512 (S.-N.K.); Fax: +82-33-24 1-0508 (O.-H.L.); +82-55-751-3689 (S.-N.K.). Received: 25 April 2011; in revised form: 7 June 2011 / Accepted: 15 June 2011 / Published: 21 June 2011 Abstract: Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the