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Article: Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents

TitleAntioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
Authors
KeywordsAntioxidant activity
Cinnamon
Clove
Labiatae
Oregano
Phenolic compounds
Radical scavenging activity
Spices
Issue Date2005
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2005, v. 53 n. 20, p. 7749-7759 How to Cite?
AbstractTotal equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 12 botanical families were investigated. Qualitative and quantitative analyses of major phenolics in the spice extracts were systematically conducted by reversed-phase high-performance liquid chromatography (RP-HPLC). Many spices contained high levels of phenolics and demonstrated high antioxidant capacity. Wide variation in TEAC values (0.55-168.7 mmol/100 g) and total phenolic content (0.04-14.38 g of gallic acid equivalent/100 g) was observed. A highly positive linear relationship (R 2 = 0.95) obtained between TEAC values and total phenolic content showed that phenolic compounds in the tested spices contributed significantly to their antioxidant capacity. Major types 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 phenolic compound in the six spices of the family Labiatae. Phenolic volatile oils were the principal active ingredients in most spices. The spices and related families with the highest antioxidant capacity were screened, 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 study provides direct comparative data on antioxidant capacity and total and individual phenolics contents of the 26 spice extracts. © 2005 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/68378
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShan, Ben_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorSun, Men_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:04:05Z-
dc.date.available2010-09-06T06:04:05Z-
dc.date.issued2005en_HK
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2005, v. 53 n. 20, p. 7749-7759en_HK
dc.identifier.issn0021-8561en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68378-
dc.description.abstractTotal equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 12 botanical families were investigated. Qualitative and quantitative analyses of major phenolics in the spice extracts were systematically conducted by reversed-phase high-performance liquid chromatography (RP-HPLC). Many spices contained high levels of phenolics and demonstrated high antioxidant capacity. Wide variation in TEAC values (0.55-168.7 mmol/100 g) and total phenolic content (0.04-14.38 g of gallic acid equivalent/100 g) was observed. A highly positive linear relationship (R 2 = 0.95) obtained between TEAC values and total phenolic content showed that phenolic compounds in the tested spices contributed significantly to their antioxidant capacity. Major types 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 phenolic compound in the six spices of the family Labiatae. Phenolic volatile oils were the principal active ingredients in most spices. The spices and related families with the highest antioxidant capacity were screened, 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 study provides direct comparative data on antioxidant capacity and total and individual phenolics contents of the 26 spice extracts. © 2005 American Chemical Society.en_HK
dc.languageengen_HK
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_HK
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_HK
dc.subjectAntioxidant activityen_HK
dc.subjectCinnamonen_HK
dc.subjectCloveen_HK
dc.subjectLabiataeen_HK
dc.subjectOreganoen_HK
dc.subjectPhenolic compoundsen_HK
dc.subjectRadical scavenging activityen_HK
dc.subjectSpicesen_HK
dc.subject.meshAntioxidants - analysis-
dc.subject.meshChromatography, High Pressure Liquid-
dc.subject.meshPhenols - analysis-
dc.subject.meshPlant Extracts - chemistry-
dc.subject.meshSpices - analysis-
dc.titleAntioxidant capacity of 26 spice extracts and characterization of their phenolic constituentsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0021-8561&volume=53&issue=20&spage=7749&epage=7759&date=5&atitle=Antioxidant+capacity+of+26+common+spice+extracts+and+characterization+of+their+phenolic+constituentsen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailSun, M: meisun@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authoritySun, M=rp00779en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1021/jf051513yen_HK
dc.identifier.pmid16190627-
dc.identifier.scopuseid_2-s2.0-27144540583en_HK
dc.identifier.hkuros121698en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-27144540583&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume53en_HK
dc.identifier.issue20en_HK
dc.identifier.spage7749en_HK
dc.identifier.epage7759en_HK
dc.identifier.isiWOS:000232288800019-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridShan, B=8978033800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridSun, M=7403181447en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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