Evaluation of Antioxidant Activity of Some Indian Spices using Different In-Vitro Methods

Abstract

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices have also been used to treat some diseases. In this research article, phytochemical estimation, evaluation of antioxidant activity of spices and their correlation with total phenolics content was carried out. The highest concentration of total phenolics (225.3 mg/100 g of DW) and protein (560 mg/g of DW) was present in S. aromaticum. The highest concentration of ascorbic acid (24.8 µg/g of FW) and carbohydrate (236.4 mg/g of DW) was present in Z. officinale, whereas highest carotenoid in M. koenigii (16.9 mg/100g of FW). Lowest IC50 for FRSA (1.02 mg/mL), FTC (0.07 mg/mL) and HRSA (0.46 mg/mL) was showed by S. aromaticum whereas lowest IC50 for SARSA (3.21 mg/mL) by M. koenigii. S. aromaticum (5.44 mg/mL) and M. koenigii (5.42 mg/mL) showed almost equal IC50 value for LPO. In conclusion ethanolic extracts of S. aromaticum and Z. officinale exhibit better antioxidant activity in comparison to other spices and it could be a good source of natural antioxidant for food and pharmaceutical industries.

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“…Among the cultivated species it can be found the peach fish (Heros severus), a freshwater fish with great potential for aquarium life: not aggressive behavior, good adaptation, and easy reproduction [5,6] . In the aquarist industry, the color of organisms is one of the most important criteria for their commercialization, which is a quality criterion that can determine the price of various species in the market, however, fish cannot synthesize pigments de novo and must be supplied as additives [7] . This characteristic has generated an increase in studies dedicated to finding natural sources of pigments that increase the pigmentation of these organisms.…”