Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

作者：Lu, Mei; Yuan, Bo; Zeng, Maomao; Chen, Jie^*

来源：Food Research International, 2011, 44(2): 530-536.

DOI：10.1016/j.foodres.2010.10.055

• Spices
• Antioxidant capacity
• Total phenolic content
• Phenolic compounds
• Galangal

The antioxidant capacity, total phenolic content, and major phenolic compounds of a total of 19 commonly consumed spices in China were systematically investigated. Ultra performance liquid chromatography (UPLC) coupled with photodiode array detector (PDA) was used to identify and quantify the phenolic compounds in the spice extracts. Galangal exhibited the highest antioxidant capacity, associated with the highest total phenolic content. Furthermore, galangin was identified as the principal phenolic component and the main contributor to the highest antioxidant capacity of galangal. Spices in the family Rutaceae and Lauraceae possessed very high antioxidant capacity and high levels of phenolics. Generally, chlorogenic acid and rutin were identified as the dominant phenolic compounds in the spice extracts. This study might provide useful information not only for human health, but also for screening new economic natural antioxidants that could be used in foods.

• 出版日期2011-3
• 单位食品科学与技术国家重点实验室; 江南大学