Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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“…The cinnamon extract showed high antioxidant activity in ABTS, cyclic voltammetric, and photochemiluminescence assay [92] C. altissimum Kosterm.…”

Section: Abtsmentioning

confidence: 97%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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“…The total phenolic content was determined with Folin--Ciocalteu reagent in 80% methanol cakes extracts according to Singleton & Rossi [1965] with modifications [Przygodzka et al, 2014]. Exactly 0.25 mL of the extract was mixed with 0.25 mL of the Folin-Ciocalteu reagent previously diluted with distilled water (1:1 v/v), 0.5 mL of saturated sodium carbonate (Na 2 CO 3 ) and 4 mL of water.…”

Section: Total Phenolic Content (Tpc) Determinationmentioning

confidence: 99%

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Przygodzka¹,

Zieliński²

2015

Pol. J. Food Nutr. Sci.

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In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl--1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

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“…Pharmacological research also revealed that ginger has anticancer, chemopreventive and chemotherapeutic effects on a variety of tumor cell lines and on animal models (Shukla and Singh, 2007;Cheng et al, 2011). The majority of the studies highlight ginger antioxidant activity (El Ghorab et al, 2010;Mesomo et al, 2012;Oboh et al, 2012), related to the prevention of a number of diseases (Adel and Prakash, 2010;Gupta et al, 2014;Liu et al, 2014;Przygodzka et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Chemical and antioxidant parameters of dried forms of ginger rhizomes

Jelled

Fernandes

Barros

et al. 2015

Industrial Crops and Products

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There are various products that can be obtained from ginger (Zingiber officinale Roscoe) rhizomes, such as dried products, being difficult to choose the best option for antioxidant purposes. In this study, three different dried forms of ginger rhizomes (freshly dried, dried and powder dried) were characterized in terms of chemical composition including individual profiles in sugars, organic acids, fatty acids, tocopherols, and antioxidants (phenolics and flavonoids). The in vitro antioxidant properties (free radicals scavenging activity, reducing power and lipid peroxidation inhibition) of their methanolic extracts were also evaluated. The results of this study indicate that the ginger form has significant influence in chemical and antioxidant parameters of the plant; dried ginger (DG) proved to be the best choice. Overall, this study could help the consumer in the selection of the most suitable option regarding antioxidant purposes.

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Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

Cited by 115 publications

References 32 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)

Chemical and antioxidant parameters of dried forms of ginger rhizomes

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