Turmeric and cinnamon dominate in antioxidant potential among four major spices

  • 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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How to Cite
SARANYA, B et al. Turmeric and cinnamon dominate in antioxidant potential among four major spices. Journal of Spices and Aromatic Crops, [S.l.], v. 26, n. 1, p. 27-32, june 2017. ISSN 0971-3328. Available at: <https://updatepublishing.com/journals/index.php/josac/article/view/803>. Date accessed: 16 feb. 2019. doi: https://doi.org/10.25081/josac.2017.v26.i1.803.
Citation Formats
Issue
Vol 26 No 1 (2017): JUNE: Journal of Spices and Aromatic Crops
Section
RESEARCH ARTICLE