Determination of Total Phenolics, Antioxidant Capacity and Antimicrobial Activity of Selected Aromatic Spices
Abstract
In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well known, while their prooxidant properties less so.
The aim of this study was to perform a comparative evaluation of three selected spice (garlic, black pepper and red pepper), commercially available in Cluj-Napoca’s market, regarding their content in total phenolic compounds, antioxidant capacity and antimicrobial activity.
The antioxidant aspects were evaluated by determination of the total phenolic content by the Folin-Ciocalteau method and by the antioxidant activity using the 1,1-diphenyl-2-picrylhydrazyl reagent (DPPH).The total phenolic content was between 3,38 and 0,925 mg GAE/1g, while the antioxidant capacity ranged between 18,41% and 10,9% from dry spice.
.Results showed that garlic extract has the most effective antioxidant capacity in scavenging DPPH radicals, while black pepper and red pepper were less active.
In the present study piperine was evaluated for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhumurium. Spices showed antimicrobial activity against all tested bacteria with zone of inhibition ranged from 8-15,5 mm.
References
Andradea KS and Salvador Ferreira RS. (2013). Antioxidant activity of black pepper (Piper nigrum L.)oil obtained by supercritical CO2. III Iberoamerican Conference on Supercritical Fluids Cartagena de Indias (Colombia)
Bae H, Jayaprakasha GK , Jifon J, Bhimanagouda SP. 2012, Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars, Food Chemistry 134:1912–1918
Chatterjee S, Niaz ZSG, Adhikari S, Prasad SV, Sharma A (2007). Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans). Food Chemistry 101:515–523
Fei MLI, Tong LI, Wei LI, Long De Yang. (2015). Changes in antioxidant capacity, levels of soluble sugar, total polyphenol, organosulfur compound and constituents in garlic clove during storage. Industrial Crops and Products 69:137–142
Ghasemnezhad M, Sherafati M, Payvast GA (2011). Variation in phenolic compounds, ascorbic acid and antioxidant activity of five coloured bell pepper (Capsicum annum) fruits at two different harvest times. Journal of functional foods 3:44–49
Kodama DH, De Souza Schmidt Gonçalves AE, Lajolo FM, Genovese MI (2010). Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciênc. Tecnol. Aliment., Campinas, 30(4): 1077-1082.
Muresan (Cerbu) EA, Muste S, Borsa A, Sconţa Z, Crainic D, Muresan V (2012). Total phenolic content changes during apple growth as a function of variety and fruit position in the crown. Journal of Agroalimentary Processes and Technologies, 18 (4):341-344.
Palaksha MN, Mansoor A, Das S (2010) Antibacterial activity of garlic extract on streptomycin resistant Staphylococcus aureus and Escherichia coli solely and in synergism with streptomycin, J Nat Sci Biol Med. Jul-Dec; 1(1): 12–15.
Ravindran PN, Beverages TG, India, and Kallupurackal JA (2012). Black pepper. Indian Institute of Spices Research, India
Salim N, Hafida H, Hassan L,Aaziz Q, Said E, Zinelabidine LH (2012). Bioactive Components and Antioxidant Activity of Moroccan Paprika (Capsicum Annuum L.) under Different Storage Time and Conditions. International journal of science and research 23:19-7064
Silva LR, Azevedo J, Pereira MJ, Valentão P, Andrade PB (2013) Chemical assessment and antioxidant capacity of pepper (Capsicum annuum L.) seeds. Food and Chemical Toxicology 53:240–248
Zarai Z, Boujelbene E, Salem NB, Gargouri Y, Sayari A. (2013). Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum. Lwt - Food science and technology 50:634-641
Zhuang Y, Long Chen, Liping Sun, Jianxin Cao. (2012). Bioactive characteristics and antioxidant activities of nine peppers. Journal of functional foods 4:331–33 8
*** Clinical and Laboratory Standards Institute. Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically; Approved standard-seventh edition. Wayne, Pennsylvania, USA: CLSI; 2006.
*** NCCLS. Methods for dilution Antimicrobial susceptibility tests for bacteria that grow aerobically. 3rd ed. Approved standard, 1993: M7-A3.
*** NCCLS. Methods for dilution Antimicrobial susceptibility tests of anaerobic bacteria. 3rd ed. Approved standard, 1993: M11-A3.
Authors who publish with this journal agree to the following terms:a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
.png)
