Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction

Kim Wei Chan, Shahid Iqbal, Nicholas M.H. Khong, Abdul Salam Babji

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29 Citations (Scopus)

Abstract

An aqueous deodorized extraction process with the promising yield ranging from 8.2 to 44.8% of antioxidants from 15 most commonly used spices are presented. Total phenolic content (TPC) ranged from 4.4 to 315.3 mg GAE/g extract. EC50 by DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) ranged over 0.254 to 19.944 and 0.110 to 15.878 mg/ml, respectively. TPC was found in strong correlation with antioxidant activities of spice extracts. Flavonoids and saponin were detected in cinnamon bark and clove buds extracts through phytochemicals screening tests; both showing the highest TPC and antioxidant activity (P<0.05) among all the spices, but lower than standard natural antioxidant (ascorbic acid) and standard synthetic antioxidant (BHA/BHT, 50/50).

Original languageEnglish
Pages (from-to)6067-6075
Number of pages9
JournalJournal of Medicinal Plant Research
Volume5
Issue number25
Publication statusPublished - 9 Nov 2011
Externally publishedYes

Keywords

  • Antioxidant activity
  • Deodorized aqueous extraction
  • Phenolic content
  • Phytochemicals screening
  • Spices

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