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Open AccessCommunication
Int. J. Mol. Sci. 2011, 12(6), 4120-4131;

Antioxidant Activities of Hot Water Extracts from Various Spices

Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660–758, Korea
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)
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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. View Full-Text
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).

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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.

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