Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination in Selected Spices

Abstract

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20˚C, 40˚C and 60˚C). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20˚C. At 40˚C using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60˚C, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

Phytochemicals and Biological Activities of Laurel Tree (Laurus nobilis)

“…Natural Product Communications Vol. 12 (5) 2017 745 Norisoprenoids: Twelve C 13 norisoprenoids (73)(74)(75)(76)(77)(78)(79)(80)(81)(82)(83)(84) have been isolated from a methanolic extract of laurel leaves by countercurrent chromatography and further HPLC purification ( Figure 5, Table 1) [47,59]. All of them are megastigmane glucosides, with the exception of 4,5-dihydroblumenol A (77) and blumenol C (82), which are sugar-free terpenoids.…”

“…They have been studied in laurel leaf's hydroalcoholic extracts, whereas other parts of laurel tree have not been investigated yet. In most cases these compounds (85)(86)(87)(88)(89)(90)(91)(92)(93)(94)(95)(96)(97)(98)(99)(100)(101)(102)(103)(104) have tentatively been identified by HPLC [67,72,78,79] or HPLC-MS [80] (Figure 6, Table 1).…”

Application of mixture design methodology for development of high antioxidant fruity functional beverage

“…Tashtoush et al. (2016) studied the temperature and solvent effect on the anthocyanin content of spices’ extracts. They reported that the anthocyanin content of green cardamom extract was 40.9 mg/100 g and of the ginger extract was 18.2 mg/100 g. Results of this study indicated that hibiscus and cardamom content was more effective than ginger extract on anthocyanin content of juices.…”

Antioxidant Activities of Cuminum cyminum Extracts and Their Antibacterial Effects against Some Dental Caries Pathogens

“…Cuminaldehyde is present in high concentrations in the cumin extract (61.65%), Cumene, p-cymene, -pinene, acetic acid, p-cymen-7-ol and terpinene were among other constituents of the extract (Amalia et al, 2019). Tashtoush et al (2016) revealed the presence of gallic, vanillic and chlorogenic acides in cumin seeds.…”