Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents
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- 作者：Bin Shan ; Yizhong Z. Cai ; Mei Sun ; and Harold Corke
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：October 5, 2005
- 年：2005
- 卷：53
- 期：20
- 页码：7749 - 7759
- 全文大小：133K
- 年卷期：v.53,no.20(October 5, 2005)
- ISSN：1520-5118
文摘
Total equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from12 botanical families were investigated. Qualitative and quantitative analyses of major phenolics inthe spice extracts were systematically conducted by reversed-phase high-performance liquidchromatography (RP-HPLC). Many spices contained high levels of phenolics and demonstrated highantioxidant capacity. Wide variation in TEAC values (0.55-168.7 mmol/100 g) and total phenoliccontent (0.04-14.38 g of gallic acid equivalent/100 g) was observed. A highly positive linearrelationship (R2 = 0.95) obtained between TEAC values and total phenolic content showed thatphenolic compounds in the tested spices contributed significantly to their antioxidant capacity. Majortypes of phenolic constituents identified in the spice extracts were phenolic acids, phenolic diterpenes,flavonoids, and volatile oils (e.g., aromatic compounds). Rosmarinic acid was the dominant phenoliccompound in the six spices of the family Labiatae. Phenolic volatile oils were the principal activeingredients in most spices. The spices and related families with the highest antioxidant capacity werescreened, e.g., clove in the Myrtaceae, cinnamon in the Lauraceae, oregano in the Labiatae, etc.,representing potential sources of potent natural antioxidants for commercial exploitation. This studyprovides direct comparative data on antioxidant capacity and total and individual phenolics contentsof the 26 spice extracts.Keywords: Spices; antioxidant activity; phenolic compounds; radical scavenging activity; clove;cinnamon; oregano; Labiatae