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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(7): 280-288
DOI: http://dx.doi.org/10.20546/ijcmas.2016.507.029


Spices and Herbs as a Source of Natural Antioxidants for Food
Dhartiben B. Kapadiya*, Bhumika K. Dabhi and Kishorkumar D. Aparnathi
Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Anand- 388110, Gujarat, India
*Corresponding author
Abstract:

The oxidative reactions limit the shelf life of fresh and processed foodstuff and are a serious concern in the food industry. The free radical formations leading to the oxidation of biomolecules are implicated in several diseases. Many foods are becoming more susceptible to oxidative rancidity due to attempts to make foods healthier by increasing polyunsaturated fatty acids and more sustainable by introducing light weight oxygen-permeable and light penetrating packaging. The use of synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used widely for many years to retard lipid oxidation, but current concern about their safety, together with increasing consumer preference for natural products, has resulted in an increased demand for natural antioxidants. Due to natural antioxidant components, spices and herbs are great sources of antioxidants for food preservation. Therefore, use of spices and herbs present a better choice than synthetic antioxidants, which has become popular and is widely accepted by consumers


Keywords: Spices and Herbs,Natural Antioxidants.
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How to cite this article:

Dhartiben B. Kapadiya, Bhumika K. Dabhi and Kishorkumar D. Aparnathi. 2016. Spices and Herbs as a Source of Natural Antioxidants for Food.Int.J.Curr.Microbiol.App.Sci. 5(7): 280-288. doi: http://dx.doi.org/10.20546/ijcmas.2016.507.029