What question did this study set out to answer?

To measure the total equivalent antioxidant capacity and profile the major phenolic constituents of 26 common spice extracts representing 12 botanical families.

September 9, 2005Journal of Agricultural and Food Chemistry

Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents

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Authors

BSBin ShanFudan University YCYi‐Zhong CaiUniversity Town of Shenzhen MSMei SunInner Mongolia Agricultural University

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Overview

Comparative biochemical analysis reveals marked antioxidant activity correlated with phenolic content across 26 common spices, highlighting their viability as natural preservative sources.

Key Points

To measure the total equivalent antioxidant capacity and profile the major phenolic constituents of 26 common spice extracts representing 12 botanical families.
Assayed total equivalent antioxidant capacity (TEAC) and total phenolic content across 26 common spice extracts.
Performed qualitative and quantitative identification of major phenolic compounds using reversed-phase high-performance liquid chromatography (RP-HPLC).
TEAC ranged from 0.55 to 168.7 mmol/100 g and total phenolic content spanned 0.04 to 14.38 g of gallic acid equivalents/100 g, demonstrating a strong positive linear correlation (R² = 0.95).
Characterized major phenolic constituents as phenolic acids, phenolic diterpenes, flavonoids, and volatile oils, with rosmarinic acid serving as the primary compound in six Labiatae family spices.
Identified clove (Myrtaceae), cinnamon (Lauraceae), and oregano (Labiatae) as possessing the highest antioxidant capacity among the screened spices.

Cite This Study

Shan et al. (2005) studied this question.

synapsesocial.com/papers/69d6facda0177bf533ed975c https://doi.org/10.1021/jf051513y

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September 9, 2005Journal of Agricultural and Food Chemistry

Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents

View Full Paper

Ask AI

Bookmark

Authors

BSBin ShanFudan University YCYi‐Zhong CaiUniversity Town of Shenzhen MSMei SunInner Mongolia Agricultural University

Discussion

Member takes

Overview

Comparative biochemical analysis reveals marked antioxidant activity correlated with phenolic content across 26 common spices, highlighting their viability as natural preservative sources.

Key Points

To measure the total equivalent antioxidant capacity and profile the major phenolic constituents of 26 common spice extracts representing 12 botanical families.
Assayed total equivalent antioxidant capacity (TEAC) and total phenolic content across 26 common spice extracts.
Performed qualitative and quantitative identification of major phenolic compounds using reversed-phase high-performance liquid chromatography (RP-HPLC).
TEAC ranged from 0.55 to 168.7 mmol/100 g and total phenolic content spanned 0.04 to 14.38 g of gallic acid equivalents/100 g, demonstrating a strong positive linear correlation (R² = 0.95).
Characterized major phenolic constituents as phenolic acids, phenolic diterpenes, flavonoids, and volatile oils, with rosmarinic acid serving as the primary compound in six Labiatae family spices.
Identified clove (Myrtaceae), cinnamon (Lauraceae), and oregano (Labiatae) as possessing the highest antioxidant capacity among the screened spices.

Cite This Study

Shan et al. (2005) studied this question.

synapsesocial.com/papers/69d6facda0177bf533ed975c https://doi.org/10.1021/jf051513y

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