Journal of Food, Agriculture and Environment
Vol 11,
Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Antioxidant activity in aqueous extracts of some spices and its relationship with thiol and polyphenolic compounds
Author(s):
Ahmet Ünver
Recieved Date: 2013-05-18, Accepted Date: 2013-10-20
Abstract:The total polyphenol and biologically important thiol content of aqueous extracts of ten spices were determined and the antioxidant activity of the spice extracts was examined. High performance liquid chromatography technique was used to determine thiols: glutathione, cysteine, N-acetylcysteine, and homocysteine. DPPH scavenging activities of the spice extracts varied from 23.7 to 86.3%. OH-scavenging activities of the spice extracts varied between 31.6% and 74.8%, and the activities of oregano, sage, coriander, and allspice extracts were higher than 50%. Fe2+ -chelating activity of the spice extracts ranged from 25.2% to 86.5%. The correlation coefficient with regard to the thiol compounds and antioxidant parameters was very low. This indicated that the major effective antioxidant activity of the aqueous spice extracts can be attributed to the polyphenol substances. These in vitro results represent the need for further studies to determine the effectiveness of active compounds in foods.
Keywords:Spices,
thiols, polyphenolic compounds, antioxidant activity, aqueous extractJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 458-462
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