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

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

Research output: Contribution to journal › Article › Research › peer-review

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 language	English
Pages (from-to)	6067-6075
Number of pages	9
Journal	Journal of Medicinal Plants Research
Volume	5
Issue number	25
Publication status	Published - 9 Nov 2011
Externally published	Yes

Keywords

Antioxidant activity
Deodorized aqueous extraction
Phenolic content
Phytochemicals screening
Spices

Cite this

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title = "Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction",

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).",

keywords = "Antioxidant activity, Deodorized aqueous extraction, Phenolic content, Phytochemicals screening, Spices",

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T1 - Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction

AU - Chan, Kim Wei

AU - Iqbal, Shahid

AU - Khong, Nicholas M.H.

AU - Babji, Abdul Salam

PY - 2011/11/9

Y1 - 2011/11/9

N2 - 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).

AB - 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).

KW - Antioxidant activity

KW - Deodorized aqueous extraction

KW - Phenolic content

KW - Phytochemicals screening

KW - Spices

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JO - Journal of Medicinal Plants Research

JF - Journal of Medicinal Plants Research

IS - 25

ER -

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

Abstract

Keywords

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