Next Article in Journal
Modulation of rosR Expression and Exopolysaccharide Production in Rhizobium leguminosarum bv. trifolii by Phosphate and Clover Root Exudates
Previous Article in Journal
Novel Polymorphic Microsatellite Loci for the Korean Black Scraper (Thamnaconus modestus), and Their Application to the Genetic Characterization of Wild and Farmed Populations
Int. J. Mol. Sci. 2011, 12(6), 4120-4131; doi:10.3390/ijms12064120

Antioxidant Activities of Hot Water Extracts from Various Spices

2,*  and 1,*
1 Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660–758, Korea 2 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, 200–701, Korea
* Authors to whom correspondence should be addressed.
Received: 25 April 2011 / Revised: 7 June 2011 / Accepted: 15 June 2011 / Published: 21 June 2011
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
View Full-Text   |   Download PDF [170 KB, uploaded 19 June 2014]   |   Browse Figures


Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the lowest. The DPPH radical scavenging ability of the spice extracts can be ranked against ascorbic acid in the order ascorbic acid > clove > thyme > rosemary > savory > oregano. The values for superoxide anion radical scavenging activities were in the order of marjoram > rosemary > oregano > cumin > savory > basil > thyme > fennel > coriander > ascorbic acid. When compared to ascorbic acid (48.72%), the hydroxyl radical scavenging activities of turmeric and mace were found to be higher (p < 0.001). Clove had the highest total phenolic content (108.28 μg catechin equivalent (CE)/g). The total flavonoid content of the spices varied from 324.08 μg quercetin equivalent (QE)/g for thyme to 3.38 μg QE/g for coriander. Our results indicate that hot water extract of several spices had a high antioxidant activity which is partly due to the phenolic and flavonoid compounds. This provides basic data, having implications for further development of processed food products.
Keywords: spices; antioxidant activity; radical scavenging activity; total phenolic content; total flavonoid content spices; antioxidant activity; radical scavenging activity; total phenolic content; total flavonoid content
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Share & Cite This Article

Further Mendeley | CiteULike
Export to BibTeX |
EndNote |
MDPI and ACS Style

Kim, I.-S.; Yang, M.-R.; Lee, O.-H.; Kang, S.-N. Antioxidant Activities of Hot Water Extracts from Various Spices. Int. J. Mol. Sci. 2011, 12, 4120-4131.

View more citation formats

Related Articles

Article Metrics

For more information on the journal, click here


[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert