African Journal of Food Science
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Article Number - 196574410526


Vol.5(13), pp. 741- 746 , November 2011
DOI: 10.5897/AJFS11.131
ISSN: 1996-0794
 Total Views: 231
 Downloaded: 141




Full Length Research Paper

Phenolic content and total antioxidant capacity of local spices in Nigeria


George B. O.1 and Osioma E.2*




1Department of Biochemistry, Faculty of Science, Delta State University, Abraka, Delta State, Nigeria.

2Department of Biochemistry, Faculty of Science, University of Ilorin, Nigeria.

 








 Accepted: 21 October 2011  Published: 15 November 2011

Copyright © 2011 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


The use of natural antioxidants in the preservation of food is preferred over synthetic compounds. Spices show potential health benefits as they possess antioxidant activity. This study was designed to screen the antioxidant properties of Aframomum sceptrum, Xylopia aethiopica, Monodora myristica and Allium sativum using four different extractive solvents (water, ethanol, methanol and heated water). Phenolic content, total antioxidant capacity, reducing power and ascorbate oxidase activity were assayed. Methanolic extract of these spices showed relatively higher amounts of total phenolics than the other extracts. Total antioxidant capacity of the heated water extract of all the spices investigated was significantly higher than the levels obtained for all other extracts. The results further revealed that the reducing powers of spices were directly proportional to concentrations and their ascorbate oxidase activities were comparable. Local spices therefore possess antioxidant properties that can be used by food and pharmaceutical industries as potential sources of natural antioxidants.

Key words: Aframomum sceptrum, Allium sativum, antioxidant capacity, Monodora myristica, phenolic content, Xylopia aethiopica.


APA (2011). Phenolic content and total antioxidant capacity of local spices in Nigeria. African Journal of Food Science, 5(13), 741- 746.
Chicago George B. O. and Osioma E.. "Phenolic content and total antioxidant capacity of local spices in Nigeria." African Journal of Food Science 5, no. 13 (2011): 741- 746.
MLA George B. O. and Osioma E.. "Phenolic content and total antioxidant capacity of local spices in Nigeria." African Journal of Food Science 5.13 (2011): 741- 746.
   
DOI 10.5897/AJFS11.131
URL http://www.academicjournals.org/journal/AJFS/article-abstract/196574410526

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