EVALUATION OF IN VITRO ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIOUS SPICES OF INDIAN ORIGIN

  • Deepshikha Gupta Amity Institute of Applied Sciences, Amity University, Sector-125, Noida 201301, Uttar Pradesh; India
  • Girija . Amity Institute of Applied Sciences, Amity University, Sector-125, Noida 201301, Uttar Pradesh; India

Abstract

Objective: The present study was carried out to examine the in vitro antioxidant activity of the methanolic extracts of fifteen spices of Indian origin. The antimicrobial activity and constitution of spices of high antioxidant activity were also examined.

Methods: The activity was assessed using various in vitro assay models viz., Phenolic and flavonoid content, ferric reducing antioxidant power, DPPH•, ABTS•+scavenging activity using standard protocols. Antibacterial (against gram-positive bacteria Staphylococcus aureus and gram-negative bacteria Escherichia coli) and antifungal activity (against Aspergillus niger and Fusarium species) of two spices having significantly high antioxidant potential was assessed using agar well method. The results were interpreted with natural antioxidants and known antibiotics and fungicides.

Results: Among the samples analyzed, Clove and Cinnamon showed the highest antioxidant potential, reducing power and antimicrobial activity. Antifungal activity for clove was found to be highest observed up to the period of seven days.

Conclusion: Based on these findings, Clove and Cinnamon can be considered as a potent source of nutraceutics which could offer protection and oxidative stress-induced physiological malfunctions.

 

Keywords: Antioxidant, Spices, FRAP, Phenolic, Antibacterial and antifungal

Downloads

Download data is not yet available.

References

1. Calucci L, Pinzino C, Zandomeneghi M, Capocchi A. Effects of γ-Irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. J Agric Food Chem 2003;51(4):927-34.
2. Chaieb K, Hajlaoui H, Zmantar T, Kahla-Nakbi AB, Rouabhia M, Mahdouani K, et al. The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigiumaromaticum L. Myrtaceae): a short review. Phytother Res 2007;21(6):501-6.
3. Renter E. Cloves are the best antioxidant says new study; 2013. p. 22.
4. Rathore SS, Saxena SN, Singh B. Potential health benefits of major seed spices. Int J Seed Spices 2013;3(2):1-12.
5. Naveen S, Farhath Khanum. Antioxidant potential of coriander seed extract and its amelioration of liver antioxidant enzymes by CCl4 induced toxicity in rats. Int J Pharm Biol Sci Arch 2010;1(4):121.
6. De M, De AK, Sen P, Banerjee AB. Antimicrobial properties of star anise (Illiciumverum Hook f). Phytother Res 2002;16:94-5.
7. Barbara LM. Black pepper offers a powerful boost to overall health at a very low cost; 2009. p. 10.
8. Niwano Y, Keita, Yoshizaki F, Kohno M, Ozawa T. Extensive screening for herbal extracts with potent antioxidant properties. J Clin Biochem Nutr 2011;48(1):78–84.
9. Singleton VL, Orthofer Rudolf. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent. Methods Enzymol 1999;299C:152-78.
10. Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965;16:144-58.
11. Chang C, Yang M, Wen H, Chern J. Estimation of total flavonoid content in Propolis by two complementary colorimetric methods. J Food Drug Anal 2002;10:178-82.
12. Benzie IF, Strain JJ. Ferric reducing power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol 1999;299:15-27.
13. Hua-Bin Lia, Chi-Chun Wonga, Ka-Wing Chenga, Feng Chena. Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants. LWT 2008;41:385–90.
14. Oyaizu M. Studies on products of browning reaction: Antioxidant activities of products of browning reaction prepared from glucosamine. Jpn J Nutr 1986;44:307–15.
15. Brand-Williams W, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant activity. Lebensm-Wiss Technol 1995;28:25–30.
16. Bondet V, Brand-Williams W, Berset C. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. Food Sci Tech 1997;30:609-15.
17. Arnao MB, Cano A, Acosta M. The hydrophilic and lypophilic contribution to total antioxidant activity. Food Chem 2001;73(2):239-44.
18. Rusia K, Srivastava S. Antimicrobial activity of some Indian medicinal plants. Indian J Pharm Sci 1998;4(3):57–8.
19. Irith W, Kai H, Robert EWH. Agar and broth dilution methods to determine the minimal inhibitory concentration (MIC) of antimicrobial substances. Nat Protoc 2008;3:163-75.
20. Chanda S, Dave R. In vitro models for antioxidant activity evaluation and some medicinal plants possessing antioxidant properties: an overview. Afr J Microbiol Res 2009;3(13):981-96.
21. Wong Chi-Chun, Li Hua-Bin, Cheng Ka-Wing, Chen Feng. A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay. Food Chem 2008;97(4):705–11.
22. Jorgustin Ken. Top 100 High ORAC value Antioxidant Foods: 2015. http://modernsurvivalblog.com/health/high-orac-value-antioxidant-foods-top-100/[Last Accessed on 17 Mar 2015].
23. Gaylor R, Michel J, Thierry D, Panja R, Fanja F, Pascal D. Bud, leaf and stem essential oil composition of clove (Syzygiumaromaticum L.) from Indonesia, Madagascar and Zanzibar. Int J Basic Appl Sci 2014;3(3):224-33.
24. Nassar MI, Gaara AH, El-Ghorab AH, Farrag AR, Shen H, Huq E, et al. Chemical constituents of clove (Syzygiumaromaticum, Fam. Myrtaceae) and their antioxidant activity. Rev Latinoamer Quím 2007;35(3):47-57.
25. Singh G, Maurya S, deLampasona MP, Catalan C. A comparison of chemical, antioxidant and antimicrobial studies of cinnamon leaf and bark volatile oils, oleoresins and their constituents, Food Chem Toxicol 2007;45(9):1650-61.
Statistics
316 Views | 2450 Downloads
How to Cite
Gupta, D., and G. . “EVALUATION OF IN VITRO ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIOUS SPICES OF INDIAN ORIGIN”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 8, no. 8, June 2015, pp. 137-41, https://innovareacademics.in/journals/index.php/ijpps/article/view/6152.
Section
Original Article(s)