Research Article

Comparative studies of antioxidant activity and profile of some spices

Onyegbula, A.F.¹; Ahmed, T., ^1*; Olorunfemi, A.P.¹, Lawal, I.O.¹ and Akande, E.J.²

Nigerian Stored Products Research Institute (NSPRI) Ilorin, Kwara State, Nigeria.

¹Perishable Crops Research Department

²Durable Crops Research Department

*Corresponding author e-mail: ahmedt@nspri.gov.ng

(Received: 13/12/2023; Revised: 01/04/2024; Accepted: 05/05/2024; Published: 20/06/2024)

ABSTRACT

Compounds that prevent or slow down the oxidation of lipids or other molecules like free radicals are known as antioxidants. The Study evaluated the antioxidant capacity, hydrogen peroxide scavenging capacity, and total flavonoid and phenol contents of six spices. Dried samples of spices were extracted in distilled water and analyzed using spectrophotometric and titrimetric methods. TAC results ranged from 232.79 – 64.32 mg/100g, with clove and black cardamom exhibiting the highest and lowest antioxidant activity respectively. The H₂O₂ scavenging activities result had clove and rosemary with the highest scavenging activity. Rosemary had the highest total phenol (5060 mg/100g) and flavonoid (1339 mg/100g) contents while black cardamom had the lowest values in both. Spices could be substituted for synthetic antioxidants in the food industry and as dietary sources of natural antioxidants.

Keywords: spices, antioxidant capacity, star anise, cinnamon, black cardamom, and fenugreek.