Determination of the effects of different processes on the antioxidant activities and colour of some spices

iiABSTRACTDETERMINATION OF THE EFFECTS OF DIFFERENT PROCESSES ON THE ANTIOXIDANTACTIVITIES OF SOME SPICESORMAN, SibelMSc in Food EngineeringSupervisor: Doç. Dr. Neriman BAĞDATLIOĞLUSeptember, 2005, 69 pagesThe aim of this work is to study the effect of sterilization process on the antioxidant activity oforegano, sage and basil which were sterilized by steam, irradiation and ethylene dioxide. Inorder to find out the antioxidant activity the following analyses were carried out in methanolic●extracts of samples: total phenolic compunds, DPPH scavenging activities, scavenging of+2H2O2, chelating activities by Fe and reducing power. Additionaly, moisture content, total viablecount, and colour values (L, a, b) were analysed to characterize the samples. The effects ofsterilization techniques on antioxidant activities of sage, oregano and basil were evaluated bySAS Statistical Programme.According to the results, steam sterilization method caused minimum loss of antioxidant activityand the difference between steam sterilization and gamma irradiation was not significant. It wasfound that the spices samples sterilized by ethylene oxide have got the lowest antioxidantactivity.Key Words: Steam sterilization, gamma irradiation, ethylene oxide, sage, oregano, basil,antioxidant activiy.