Antioxidant properties of spice extracts

Wahyu Widowati, Hana Ratnawati, Winsa Husin, Maesaroh Maesaroh

Abstract


Objective : This study was conducted to determine the antioxidant activities of spice extracts including clove (Syzygum aromaticum L.), Indonesian cassia (Cinnamomum burmanni (C. Nees& T. Ness)), coriander (Coriandrum sativum L), nutmeg (Myristica fragrans Houtt), java cardamom (Amomum compactum Soland. Ex maton).

Methods : This research was to evaluate antioxidant activities including 1,1-diphenyl-2picryl-hydrazyl (DPPH) scavenging activity, the value of superoxide dismutase (SOD), and total phenolic content.

Results : The highest DPPH activity is clove and Indonesian cassia extracts with IC
 value 4.16 μg/ml and 5.46 μg/ml respectively. The highest SOD value are Indonesian cassia extract (9.1432 U/ml) at 500 µg/ml, 7.0045 U/ml at 125 µg/ml and 4.6751 U/ml at 31,25 µg/ml. Clove extract was the highest of phenolic content  (188.35 µg/mg eugenol equivalent).

Conclusion : Indonesian cassia extract have high antioxidant activities. Clove extract contain the highest eugenol compared with Indonesian cassia, coriander, nutmeg and java cardamom.  

Key Words: antioxidant; free radicals; spice; total phenolic content

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