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PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SOME SPICES | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 4, Issue 16, 2011, Pages 0-0 | ||
| Authors | ||
| S. A. H. Al - Hilfi; A. H. J. Al-Mossawi | ||
| Abstract | ||
| This study was conducted on selected spices such as (Cuminum cyminum, Cinnomum verum, Martricaria chamanilla, Piper nigruim and Curcuma longa L.) investigate antioxidant activity, total phenolic content, total Flavonides, Reducing power, chelating Ions and scavenging hydrogen peroxide to the spices and herbs,the extraction process was done in to ways the first one with ethanolic (98% for 24 hours on Lab temperature) and the second using boiled distilled water for 30 minutes. The ethanolic extract of Cinnomum verum shown superior phenolic compound (68.57 mg/g AGE Equiv.), water extract to Cinnomum verum havening higher Flavonides(65.58 mg/g Rutin Equv.) than plants extraction. Ethanol extract of Curcuma longa L exhibited 92.29% at 120mg/g inhibition of per oxidation in linolec acid system that was a higher antioxidant compared with other extract and tocopherol (87.45%) and lower BHT (96.37%). Also the ethanolic extraction of Curcuma longa L show priority in reducing power 288.97%, chelating of ferrous ion 89.51% which was higher then of citric acid 74.50% and lower than EDTA 98.77% and the ethanol extract of Curcuma longa L have scavenging ability to Hydrogen peroxide that was 92.45%. Increasing the concentration of the extracts resulted in increased antioxidant activity. | ||
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