Comparative Antioxidant Activity Study of Some Commonly Used Spices in Bangladesh

Abstract

Many spices have been shown to impart an antioxidative effect in foods. This study summarized the literature on the antioxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavor. The methanolic crude extracts of Allium sativum, Coriandrum sativum, Cuminum cyminum, Zingiber officinale, Cinnamomum verum, Elettaria cardamomum and Cinnamomum tamala were screened for their free radical scavenging properties using ascorbic acid as standard antioxidant. Free radical scavenging activity was evaluated using 1,1-diphenyl-2-picryl hydrazyl (DPPH) free radical. The overall antioxidant activity of Cuminum cyminum was found to be the strongest, followed in descending order by Z. officinale, C. sativum, A. sativum, C. tamala, C. verum, E. cardamomum. The IC50 values of the extracts ranged between 15.48 and 217.431 (microg mL(-1)). The ascorbic acid levels was 22.78 (microg mL(-1)) the present study revealed that the selected plants would exert several beneficial effects by virtue of their antioxidant activity and could be harnessed as drug formulation.