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

作者：Chan Kim Wei^*; Iqbal Shahid; Khong Nicholas M H; Babji Abdul Salam

来源：Journal of Medicinal Plants Research, 2011, 5(25): 6067-6075.

• Spices
• deodorized aqueous extraction
• phenolic content
• antioxidant activity
• phytochemicals screening

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. EC(50) 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).

• 出版日期2011-11-9