Phenolic Content and Antioxidant Activity of Some Spices

Abstract

The antioxidant activity and total phenolic content of some spices (M. piperita L., R. coriaria L., T. spicata, S. officinalis, R. officinalis L., C. ovata L., O. vulgare L., L. nobilis L. and C. annum L.) were determined. The higher TEAC values (mmol TE/g extract) were obtained for sage (1.783) and rosemary (1.241). The IC value (mg/ml) ranged between 0.103-4.082 for mint and capers, respectively. Total phenolic 50 contents of sumac (497.87 mg GAE/g) and mint (493.48 mg GAE/g) were higher, while the value for red pepper (74.36 mg GAE /g) and capers (185.54 mg GAE /g) were lower. It was concluded that the tested spices are good sources of phenolic materials and may be used in different applications to preserve foods and human health.