Turmeric and cinnamon dominate in antioxidant potential among four major spices

Authors

  • B Saranya ICAR- Indian Institute of Spices Research, Marikunnu, P.O, Kozhikode-673 012, Kerala, India
  • T Sulfikarali ICAR-Indian Institute of Spices Research Marikunnu P.O., Kozhikode-673 012, Kerala, India
  • S Chindhu ICAR-Indian Institute of Spices Research Marikunnu P.O., Kozhikode-673 012, Kerala, India
  • A M Muneeb ICAR-Indian Institute of Spices Research Marikunnu P.O., Kozhikode-673 012, Kerala, India
  • N K Leela ICAR-Indian Institute of Spices Research Marikunnu P.O., Kozhikode-673 012, Kerala, India
  • T J Zachariah ICAR-Indian Institute of Spices Research Marikunnu P.O., Kozhikode-673 012, Kerala, India

DOI:

https://doi.org/10.25081/josac.2017.v26.i1.803

Abstract

Antioxidant activity of sequential extracts of black pepper, ginger, turmeric and cinnamon was determined by DPPH assay, phosphomolybdate method and ferric reducing power method and compared with that of the synthetic antioxidant BHA. The results revealed that methanol extract of cinnamon has highest antioxidant potential followed by chloroform extract of turmeric. The antioxidant potential was also correlated with total phenol content.

 

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Published

26-06-2017

How to Cite

Saranya, B., Sulfikarali, T., Chindhu, S., Muneeb, A. M., Leela, N. K., & Zachariah, T. J. (2017). Turmeric and cinnamon dominate in antioxidant potential among four major spices. Journal of Spices and Aromatic Crops, 26(1), 27–32. https://doi.org/10.25081/josac.2017.v26.i1.803

Issue

Vol. 26 No. 1 (2017): JUNE: Journal of Spices and Aromatic Crops

Section

Research Articles