抄録
Effect of heat treatment on the antioxidative activity of 6 spices (rosemary, sage, auspices. clove, black pepper, cinnamon) was investigated. When these spices were heated at 100°C for 60 min, the activity of rosemary, sage, allspices and clove was tolerable against heating but the activity of all spices investigated was almost lost by the heating at 200°C for 30 min. When each of these spices was added to the salad oil, ground meat or sardine, or used for the preparation of chicken bone soup, the antioxidative activity of these spices was effective to prevent the oxidation of the lipids in these foods during the cooking.
