Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3835

Full Length Research Paper

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

Kim Wei Chan1,2*, Shahid Iqbal2,3, Nicholas M. H. Khong2 and Abdul Salam Babji1
1Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor, Malaysia. 2Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. 3Department of Chemistry, University of Sargodha, Sargodha-40100-Pakistan.
Email: [email protected] or [email protected]

  •  Accepted: 14 September 2011
  •  Published: 09 November 2011

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).

 

Key words: Spices, deodorized aqueous extraction, phenolic content, antioxidant activity, phytochemicals screening.

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

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