phenolic content and antioxidant activity of some spices

(pdf) phenolic content and antioxidant activity of some spices

(PDF) Phenolic Content and Antioxidant Activity of Some Spices

The antioxidant activity and total phenolic content of some spices (M. piperita L., R. coriaria L., T. spicata, S. officinalis, R. officinalis L., C. ovata L., O

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phenolic content and antioxidant activity of some spices

Phenolic Content and Antioxidant Activity of Some Spices

Phenolic Content and Antioxidant Activity of Some Spices A. Ünver, D. Arslan, M.M. Özcan and M. Akbulut Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey

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total phenolic content and antioxidant activity of some

Total Phenolic Content and Antioxidant Activity of Some

The antioxidant activity of four species of the Malvaceae family (Sidastrum micranthum (A. St.-Hil.) Fryxell, Wissadula periplocifolia (L.) C. Presl, Sida rhombifolia (L.) E. H. L and Herissantia crispa L. (Brizicky)) were studied using the total phenolic content, DPPH radical scavenging activity an …

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antioxidant activity of spices and their impact on human

Antioxidant Activity of Spices and Their Impact on Human

Kähkönen et al. measured the antioxidant activity of different plant extracts spectrometrically according to the Folin–Ciocalteu procedure and found the total phenolic content of bog-rosemary as calculated as GAE was even higher than that of all the vegetables and some fruits studied at the same time.

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total phenolic content and antioxidant activity of some

Total Phenolic Content and Antioxidant Activity of Some

The antioxidant activity of four species of the Malvaceae family (Sidastrum micranthum (A. St.-Hil.) Fryxell, Wissadula periplocifolia (L.) C. Presl, Sida rhombifolia (L.) E. H. L and Herissantia crispa L. (Brizicky)) were studied using the total phenolic content, DPPH radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) assays. The antioxidant activity of the crude

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phenolic composition and antioxidant properties of some spices

Phenolic Composition and Antioxidant Properties of Some Spices

Cinnamon and oregano had the highest antioxidant activities of 61.76 and 58.28%, respectively while sweet basil had the lowest activity of 6.67%. Most of the spices showed better antioxidant properties than ascorbic acid. HPLC analysis detected gallic acid, protochatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, vanillic acid

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determination of antioxidant enzyme activity and phenolic

Determination of antioxidant enzyme activity and phenolic

Results of the study showed that the total phenolic content and antioxidant activity of some species of the Asteraceae family were affected by plant species properties and the other factors (Tuberoso et al., 2010; Messaoud and Boussaid, 2011; Venditti et al., 2010; Goncalves et al., 2013).

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phenolic content and antioxidant activity of some spices

Phenolic Content and Antioxidant Activity of Some Spices

World Appl. Sci. J., 6 (3): 373-377, 2009 375 Table 1: Total phenolic content and antioxidant activity of methanolic extracts of the spices Spices n Total phenolic content (mg GAE /g) IC (mg/ml

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phenolic composition and antioxidant properties of some spices

Phenolic Composition and Antioxidant Properties of Some Spices

Cinnamon and oregano had the highest antioxidant activities of 61.76 and 58.28%, respectively while sweet basil had the lowest activity of 6.67%. Most of the spices showed better antioxidant properties than ascorbic acid. HPLC analysis detected gallic acid, protochatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, vanillic acid

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antioxidant activity and total phenolic content of some

Antioxidant activity and total phenolic content of some

Antioxidant activity and total phenolic content of some Brazilian species. The antioxidant activity of extracts and fractions of six vegetal species from the Brazilian Atlantic Forest were determined. The total antioxidant activity was assessed based on the scavenging activity of the stable DPPH free radical.

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comprehensive profiling of most widely used spices for their

Comprehensive Profiling of Most Widely Used Spices for Their

A positive correlation was observed among phenolic compounds and antioxidant activities. In this quest, a total of 79 phenolic compounds were tentatively characterized by using LC-ESI-QTOF-MS 2 including 26 phenolic acids, 33 flavonoids, 16 other polyphenols, and 4 lignans.

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antioxidant activity and total phenolic content of some

Antioxidant Activity and Total Phenolic Content of Some

Antioxidant Activity and Total Phenolic Content of Some Brazilian Species I.M.C. Brighente, M. Dias, L.G. Verdi, and M.G. Pizzolatti Laboratorio de Quıo ´mica de Produtos Naturais, Departamento de Quı´mica, Universidade Federal de Santa Catarina, Trindade, Florianoopolis, SC, Brazil Abstract The antioxidant activity of extracts and

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phenolics and polyphenolics in foods, beverages and spices

Phenolics and polyphenolics in foods, beverages and spices

This review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, …

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total phenolic content and antioxidant activity of leaves and

Total Phenolic Content and Antioxidant Activity of Leaves and

Total Phenolic Content and Antioxidant Activity of Leaves and Rhizomes of Some Ginger Species in Peninsular Malaysia E.W.C. CHAN, Y.Y. LIM AND T.Y. LIM School of Arts and Sciences, Monash University Sunway Campus, Bandar Sunway, 46150 Petaling Jaya, Selangor, Malaysia Abstract The total phenolic content (TPC) and antioxidant activity (AOA) of

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antioxidant activity, phenol and flavonoid contents of 13

ANTIOXIDANT ACTIVITY, PHENOL AND FLAVONOID CONTENTS OF 13

investigated for their antioxidant activity by DPPH method. IC 50 for antioxidant activity ranged from 0.6-3.8 mg ml-1. Total phenolic content of the citrus spp. samples (based on folin Ciocalteu method) varied from 66.5 to 396.8 mg gallic acid equivalent/g of extract and flavonoids content (based on colorimetric AlCl3 method)

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hplc-dad phenolic profiling and in vitro antioxidant

HPLC-DAD Phenolic Profiling and In Vitro Antioxidant

INTRODUCTION. Spices are herbs which contain complex mixtures of phytochemicals with characteristic odours and flavours. Spices are rich sources of phytochemicals, including phenolic compounds, which confer numerous health benefits including antioxidant and anti-diabetic properties, as well as anti-inflammatory activity (Re et al., 1999).

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total phenolic contents and antioxidant potential of herbs

Total Phenolic Contents and Antioxidant Potential of Herbs

All the spice extracts had low antioxidant capacities based on the FRAP assay (below 5 mmol Fe 2+ /g). Comparison between the medicinal herbs and spices shows that the methanolic extract of oregano herb has a phenolic content and an antioxidant potential that are twice those of oregano spice.

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evaluation of antioxidant activity and total phenols content

Evaluation of Antioxidant Activity and Total Phenols Content

The highest total phenolic content was registered for rosemary (608.37 mg GAE/100 g d.w.), sage (530.66 mg GAE/100 g d.w.) and mint (511.87 mg GAE/100 g d.w.). For all investigated spices it can be noticed that after reaching the optimum extraction time of total phenols follows a slowly decrease of phenolic content due to

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effect of heat treatment on antioxidant activity of some spices

Effect of heat treatment on antioxidant activity of some spices

Spices show potential health benefits as they possess antioxidant activity. The study was to determine the effect of cooking on the antioxidant activity of some selected spices. The total phenol content of five spices (Onion, Garlic, Ginger, Turmeric, and Basil) was determined at different heating periods (1h and 2 h) at 100 0 c.

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phenolic profile, antioxidant and enzyme inhibitory

Phenolic profile, antioxidant and enzyme inhibitory

The aim of the present study is to evaluate phytochemical profile, antioxidant and enzyme inhibitory activity of some underutilized Cameroon spice extracts, viz. The fruit of Xylopia africana, the fruit and the bulb of Aframomum sulcatum; and the bark of Hypodaphnis zenkeri. Four different solvent combinations were used for extraction of phytochemicals. Highest total polyphenol, flavonoid and

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effect of extractant and temperature on phenolic compounds

Effect of Extractant and Temperature on Phenolic Compounds

Phenolic Compounds, Antioxidant Activity, Spices, Solvents, Extractant, Temperature 1. Introduction Spices are one class of the aromatic plants; they are mainly present in the tropical provinces; the spices could be either as seeds, flowers or leaves [1]. On the other hand, herbs are fragrant and non-woody plants in which they

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(pdf) antioxidant activity and total phenolic content of some

(PDF) Antioxidant activity and total phenolic content of some

In vitro antioxidant activity and contents of phenolic and tocopherol When the antioxidant activities were compared in a antioxidants. Journal of Agricultural Food & linear correlation model (Pearson`s test), there were no Chemistry, 47, 4894-4898. significant correlation with total phenolic content, with an estimated coefficient of

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antioxidants properties of some spices with their chemistry

Antioxidants properties of some spices with their chemistry

compounds responsible for the antioxidant activity.3 Figure 1 depicts the chemical structure of antioxidant compounds of some spices.12 It is not a surprising that spices and herbs are at the top of the list of 100 products with the highest antioxidant content.19,20 Their antioxidant activities are ten times higher than that of fruit and

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