Antioxidant activity in aqueous extracts of some spices and its relationship with thiol and polyphenolic compounds
Küçük Resim Yok
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WFL Publisher Ltd.
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The total polyphenol and biologically important thiol content of aqueous extracts of ten spices were determined and the antioxidant activity of the spice extracts was examined. High performance liquid chromatography technique was used to determine thiols: glutathione, cysteine, N-acetylcysteine, and homocysteine. DPPH scavenging activities of the spice extracts varied from 23.7 to 86.3%. OH-scavenging activities of the spice extracts varied between 31.6% and 74.8%, and the activities of oregano, sage, coriander, and allspice extracts were higher than 50%. Fe2+ -chelating activity of the spice extracts ranged from 25.2% to 86.5%. The correlation coefficient with regard to the thiol compounds and antioxidant parameters was very low. This indicated that the major effective antioxidant activity of the aqueous spice extracts can be attributed to the polyphenol substances. These in vitro results represent the need for further studies to determine the effectiveness of active compounds in foods.
Açıklama
Anahtar Kelimeler
Antioxidant activity, Aqueous extract, Polyphenolic compounds, Spices, Thiols
Kaynak
Journal of Food, Agriculture and Environment
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
11
Sayı
03.04.2020
