Abstract
The antioxidant activity of ten spices commonly used in the formulation of a fermented meat sausage (Pastourma) were evaluated using a hemoglobin peroxidation procedure involving safflower oil in a water emulsion (10%). Clove followed by rose petals and allspice exhibited the highest antioxidant index when used in a dry form. In an aqueous-based microbiological broth, cloves again showed the highest antioxidant index followed by black pepper, ginger and rose petals. Generally anti-oxidant indices were higher in emulsions containing dry spice than in an aqueous based microbiological broth.
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