They are also believed to have
health benefits.
The study has been hailed as
a win for the push towards more natural foods as cloves
would be able to replace synthetic antioxidants which are
currently used by manufacturers to make food last longer.
Professor Juana
Fernández-López, from Spain's Miguel Hernández University,
said cloves were a versatile spice.
"Out of the five antioxidant
properties tested, cloves had the highest capacity to give
off hydrogen, reduced lipid peroxidation well, and was the
best iron reducer", she said.
The research study,
published in the latest issue of the Flavour and Fragrance
Journal, ranked the spice as the best natural antioxidant.
Prof
Fernandez-Lopez said: "The results show that use of the
natural oxidants occurring in spices used in the
Mediterranean diet, or their extracts, is a viable option
for the food industry, as long as the characteristics of the
food product are not affected.
"These substances exhibit
high antioxidant capacity, and could have beneficial effects
for health."
The researchers also
evaluated the antioxidant effect of the essential oils from
other spices used in the Mediterranean diet oregano, thyme,
rosemary, and sage.
They were trying to find out
if these spices could be used into food products, especially
meat, as natural antioxidants.
Prof Fernandez-Lopez said
antioxidants kept food fresh because it delayed lipid
oxidation.
"Lipid oxidation is one of
the main reasons for foods deteriorating, and causes a
significant reduction in their nutritional value, as well as
loss of taste", she said.
"These alterations lead to a
reduction in the useful lifespan of the food product. To
avoid such deterioration, the food industry uses synthetic
antioxidants in its products.
"However, as these are
chemical compounds, questions have been raised about their
potential toxicity and side-effects."
Prof Fernandez-Lopez said
there was a growing interest in using plant-based products
with potential antioxidant activity, in order to replace the
synthetic antioxidants with "natural" substances
http://www.telegraph.co.uk/