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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