International Journal of
Plant Physiology and Biochemistry

  • Abbreviation: Int. J. Plant Physiol. Biochem.
  • Language: English
  • ISSN: 2141-2162
  • DOI: 10.5897/IJPPB
  • Start Year: 2009
  • Published Articles: 113

Full Length Research Paper

The determination of vitamin C, total phenol and antioxidant activity of some commonly cooking spices crops used in West Bengal

Manas Denre
  • Manas Denre
  • Department of Agricultural Biochemistry, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Nadia-741252, West Bengal, India.
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  •  Received: 06 June 2014
  •  Accepted: 23 July 2014
  •  Published: 30 July 2014

Abstract

In the present study, vitamin C, total phenols and antioxidant activity of some common cooking spices crops used in West Bengal were analyzed. Ten (10) spices (onion, chilli, garlic, ginger, turmeric, mustard seed, cumin seed, clove, cardamom and cassia leaf) were selected in order to determine the concentration of ascorbic acid (AA), total phenol (TP) and antioxidant activity as DPPH radical scavenging activity (DPPHRAC). The results obtained show that the values of different variables varied from 5.55 to 0.08 mg g-1 (AA), 21.55 to 7.67 GAE mg g-1 (TP) and 0.18 to 5.99 IC50 value: mg ml-1 (DPPHRAC), respectively. There were negative correlations between TPC and IC50 value of DPPHRAC.

Key words: Vitamin C, total phenols, antioxidant, spices crops.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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