Research Article
Volume 16 Issue 6 - 2021
Characterization of Antioxidant Properties of Common Spices and the Effect of Thermal Treatment on their Antioxidant Activity
Mahmuda Khatun1, Habibul Bari Shozib2*, Tomoko Yamaguchi3,4, Hitoshi Takamura3 and Teruyoshi Matoba3*
1Plant Breeding Division, Bangladesh Rice Research Institute, Gazipur, Bangladesh
2Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Bangladesh
3Department of Food Science and Nutrition, Nara Women’s University, Kitauoya-Nishimachi, Japan
4Faculty of Education, Niigata University, Nishi-ku, Niigata, Japan
*Corresponding Author: Habibul Bari Shozib, Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur, Bangladesh.
Received: February 15, 2021; Published: May 27, 2021




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

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Citation: Habibul Bari Shozib., et al. “Characterization of Antioxidant Properties of Common Spices and the Effect of Thermal Treatment on their Antioxidant Activity”. EC Nutrition 16.6 (2021): 13-22.

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