Abstract

A total of 16 spices including red pepper (Capsicum annum L.), turmeric (Curcuma longa L.), white pepper (Piper nigrum L.), black pepper (Piper nigrum L.), cardamom (Elettaria cardamomum Maton), allspice (Pimenta dioica L.), ginger (Zingiber officinale Roscoe), mustard (Brassica alba Boiss), cinnamon (Cinnamomum zeylanicum Beryn), fennel (Foeniculum vulgare Mill), fenugreek (Trigonella foenumgraecum L.), cumin (Cuminum cyminum L.), coriander (Coriandrum sativum L.), clove (Eugenia caryophyllata Thunb), nutmeg (Myristica fragrans Houtt) and mace (Myristica fragrans Houtt) were used in this experiment to characterize antioxidant properties including polyphenols and flavonoids. Among the tested spices, clove contained the highest amount of phenolics such as eugenol, acetyleugenol, gallic acid and flavonoids (quercetin, kaempferol glycosides and quercetin glycosides). Phenol contents such as gallic acid, quercetin, piperine, ferulic acid and caffeic acid were found increased after heating treatment. Significant increment was found in gallic acid for clove and allspice, ferulic acid for turmeric, caffeic acid for coriander and piperine for black pepper and white pepper. Most of the phenolic components of spices were found stable during heat treatment at 100°C.

Keywords: Polyphenol; Antioxidant; Spices; Thermal Treatment

References

1. Benavente-García O., et al. “Uses and Properties of Citrus Flavonoids”. Journal of Agricultural and Food Chemistry 45 (1997): 4505-4515.
2. Puupponen-Pimiä R., et al. “Antimicrobial properties of phenolic compounds from berries”. Journal of Applied Microbiology 90 (2001): 494-507.
3. Hertog MGL., et al. “Dietary antioxidant flavonoids and risk of coronary heart disease. The Zutphen Elderly study”. The Lancet 342 (1993): 1007-1011.
4. Hashim MS., et al. “Effect of polyphenolic components from coriandrum sativum on H2O2 induced oxidative stress in human lymphocytes”. Food Chemistry 92 (2005): 653-660.
5. Dorman HJD and Deans SG. “Antimicrobial agents from plants: antibacterial activity of plant volatile oils”. Journal of Applied Microbiology 88 (2000): 308-316.
6. Takikawa A., et al. “Antimicrobial activity of Nutmeg against Escherichia coli 0157”. Journal of Bioscience and Bioengineering 94 (2002): 315-320.
7. Ozaki Y., et al. “Antiinflamatory effect of mace, aril of Myristica fragrans Houtt., and its active principles”. Japanese Journal of Pharmacology 49 (1989): 155-163.
8. Reddy A Ch P and Lokesh BR. “Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes”. Molecular and Cellular Biochemistry 111 (1992): 117-124.
9. Noguchi N., et al. “Action of Curcumin as an Antioxidant against lipid peroxidation”. Journal of Japan Oil Chemists' Society 43 (1994): 1045-1051.
10. Khatun M., et al. “Effect of thermal treatment on radical-scavenging activity of some spices”. Food Science and Technology Research3 (2006): 178-185.
11. Shan B., et al. “Antioxidant Capacity of 26 spice extracts and characterization of their phenolic constituents”. Journal of Agricultural and Food Chemistry 53 (2005): 7749-7759.
12. Govindarajan VS. “Ginger Chemistry, technology and quality evaluation: part 1”. Critical Reviews in Food Science and Nutrition 17 (1982): 1-94.
13. Govindarajan VS. “Turmeric chemistry, technology and quality”. Critical Reviews in Food Science and Nutrition 12 (1980): 199.
14. Sakakibara H., et al. “Simultaneous determination of all polyphenols in vegetables, fruits and teas”. Journal of Agricultural and Food Chemistry 51 (2003): 571-581.
15. Hertog MGL., et al. “Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits”. Journal of Agricultural and Food Chemistry 40 (1992): 1591-1598.
16. Kikuzaki H., et al. “Antioxidative phenylpropanoids from berries of Pimento dioica”. Phytochemistry 52 (1999): 1307-1312.
17. Hsieh T-J., et al. “Using experimental studies and theoretical calculations to analyze the molecular mechanism of coumarin, p-hydroxybenzoic acid, and cinnamic acid”. Journal of Molecular Structure 741 (2005): 193-199.
18. Tonnesen HH and Karlsen J. “Studies on curcumin and curcuminoids VI. Kinetics of curcumin degradation in aqueous solution”. Erratum: Z Lebensm Unters Forsch A 180 (1985b): 402-404.
19. Tonnesen HH and Karlsen J. “Studies on curcumin and curcuminoids V. Alkaline degradation of curcumin”. Erratum: Z Lebensm Unters Forsch A 180 (1985a): 132-134.
20. Chung S-K., et al. “Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (Brassica nigra)”. Bioscience, Biotechnology, and Biochemistry 61 (1997): 118-123.
21. Bhattarai S., et al. “The stability of gingerol and shogaol in aqueous solution”. Journal of Pharmaceutical Sciences 90 (2001): 1658-1664.
22. Cai Y., et al. “Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer”. Life Sciences 74 (2004): 2157-2184.
23. Epstein WW., et al. “Isolation of piperine from black pepper”. Journal of Chemical Education 70 (1993): 598-599.
24. Parejo I., et al. “Bioguided isolation and identification of the nonvolatile antioxidant compounds from fennel (Foeniculum vulgare Mill.) waste”. Journal of Agricultural and Food Chemistry 52 (2004): 1890-1897.
25. Justesen U and Knuthsen P. “Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes”. Food Chemistry 73 (2001): 245-250.
26. Tomaino A., et al. “Influence of heating on antioxidant activity and the chemical composition of some spice essential oils”. Food Chemistry 89 (2005): 549-554.
27. Pratt DE, and Watts BM. “The antioxidant activity of vegetable extracts. I. Flavone aglycones”. Journal of Food Science 29 (1964): 27-33.
28. Shobana S and Akhilender NK. “Antioxidant activity of selected Indian spices”. Prostaglandins, Leukotrienes and Essential Fatty Acids 62 (2000): 107-111.
29. Maeda H., et al. “High correlation between lipidperoxide radical and tumor-promotor effect: Suppression of tumor promotion in the Epstein-Barr virus/b-lymphocyte system and scavenging of alkyl peroxide radicals by various vegetable extracts”. Japanese Journal of Cancer Research 83 (1992): 923-928.
30. Khatun M., et al. “Effect of thermal treatment on radical-scavenging activity of some spices”. Food Science and Technology Research3 (2006): 178-185.
31. Mansour EH and El-Adawy TA. “Nutritional potential and functional properties of heat treated and germinated fenugreek seeds”. Lebensmittel Wissenschaft Technologie 27 (1994): 568-572.
32. Cuvelier M-E., et al. “Comparison of the antioxidative activity of some acid-phenols: structure-activity relationship”. Bioscience, Biotechnology, and Biochemistry2 (1992): 324-325.
33. Dewanto V., et al. “Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity”. Journal of Agricultural and Food Chemistry 50 (2002): 3010-3014.