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A Comparative study of the antioxidative propertiesof the different seed spices available in India

Kankana Das , Tanima Modak Dhar , Mahua Ghosh


The study demonstrates phenolic content and the total antioxidant capacity of common seed spice extracts and establishes the relationship between antioxidant activity and phenolic compounds. Due to its profuse availability in our state, it has turned into a topic of research interest to work with. Many researchers, worldwide claimed that the phenolic compounds in spices were responsible for their antioxidant activity and we established the same through this study. The in vitro antioxidant activity confirms the beneficial aspects of dietary seed spices against oxidative stress related disorders within the human body. Four common seed spices of India, fenugreek, cumin, black cumin and coriander, which are consumed along with different meals more or less regularly in the diet of the people of India, were tested for their antioxidative property. 1,1-diphenyl-2-picryl hydrazyl radical (DPPH), hydroxyl radical (OH.), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical (ABTS) scavenging activity as well as reducing activity and total polyphenol content were measured to analyze for its antioxidant efficacy. Preliminary phytochemical analysis exhibited the presence of phenolic compounds, saponins, flavonoids, tannins and phytosterols as major phytochemical groups. The extract exhibited significant (p<0.05) and concentration dependent antioxidant and free radical scavenging activities of DPPH, OH., ABTS as well as reducing activities when compared to the standard compound. The extract was also reported to possess a high amount of total phenolic content. These findings justify the biological and traditional use of these four seed spices as confirmed by its promising antioxidant efficacy. It was also observed that the anti-oxidative property of the particular spice depends on its polyphenol content and not on the aromatic oil content.

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