Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants

M. B. Hossain, N. P. Brunton, C. Barry-Ryan, A. B. Martin-Diana, M. Wilkinson

Research output: Contribution to journalArticlepeer-review

Abstract

The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2, 2'-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinone (TBHQ), propyl gallate (PG) and octyl gallate (OG)]. Results showed that clove extracts had the highest antioxidant capacity as measured by FRAP, ABTS and MLP assays. Extracts from garlic powder were the lowest ranked of all the spices examined. Synthetic antioxidants were ranked in the following decreasing order of antioxidant activity PG > BHA > TBHQ > OG > BHT. Rosmarinic acid, a polyphenol commonly found in lamiaceae spices and eugenol from clove had higher antioxidant capacities than that of all synthetic antioxidants investigated. Antioxidant capacities of kaempferol from apiaceae spices, capsaicin from chilli, curcumin from turmeric, thymol from thyme and gingerol from ginger were also comparable to most of the synthetic antioxidants.

Original languageEnglish
Pages (from-to)751-756
Number of pages6
JournalRasayan Journal of Chemistry
Volume1
Issue number4
Publication statusPublished - 2008

Keywords

  • Antioxidants
  • Eugenol
  • Phenolics
  • Rosmarinic acid
  • Spices

Fingerprint

Dive into the research topics of 'Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants'. Together they form a unique fingerprint.

Cite this