摘要：An assessment was made of the antioxidant effect of several spices in dry powder or essential oil form on cookies by means of a test involving storage at 40°C for 12 months after baking. The spicy components were added to the cookie dough at a level of 0.2%. 1) Rosemary and sage powder exerted a strong antioxidant effect on cookies, while their essential oils showed a weak effect. 2) In the case of addition of a spicy component in combination with a mixed tocopherol concentrate at 100ppm, cinnamon, clove and rosemary oil showed an additive effect, but no synergistic antioxidant effect could be confirmed for rosemary and sage powder because of their strong antioxidant activity.
