In vitro аntioxidant activity of spices used in human nutrition
AbstractSpices are a traditional food ingredient containing phenolic antioxidants and other phytonutrients. 3 kinds of fresh herbs (dill, parsley, basil), 2 kinds of onions, 11 kinds of dried herbs (vanilla fruits, ground cinnamon bark, ground fruit of cardamom, ground ginger, ground turmeric root, nutmeg seeds, ground dried herbs basil, ground dried herbs marjoram, ground dried herbs of thyme, ground black pepper fruit, bay leaf) have been analyzed. Extraction of flavonoids and phenolic compounds from plants was carried out with 50% ethanol, then analyzed for phenolic compounds, flavonoids, antiradical activity by the DPPH method, reducing power by FRAP method, antioxidant activity in a system with linoleic acid. The results indicate a high potential of the dried herbs to block free radicals in the in vitro model experiments due to the presence of phenolic compounds (gallic acid, 900–1100 mg/100 g) compared with fresh herbs (300–400 mg gallic acid/100 g) . The highest antiradical activity among the studied plants has dried marjoram leaf extract (extract concentration required to bind 50% of the DPPH radical solution – 1 mg/ml). Antioxidant properties are most pronounced in the extract of parsley (inhibits oxidation of linoleic acid in the system at 74.6%). By the ability to exhibit the reducing ability against Fe ions, ground ginger extract differed significantly (68.04 mmol Fe2+/1 kg of raw material). Studies in vitro of antioxidant activity of herbs, spices and dried onions showed that these objects contain phenolic groups, flavonoids, in model experiments in vitro have high antiradical, antioxidant and reducing properties. This indicates a possible favorable role in human nutrition of herbs, onions and spices.
Keywords:antioxidant activity in vitro, spices, phenolic compounds, oxidative stress