Authors :
Ugwuona Fabian, U., Ani Jane, C., Onwuzuruike, Uzochukwu A., Ndife Joel, Ukom Anthony, N.
Volume/Issue :
Volume 4 - 2019, Issue 7 - July
Google Scholar :
https://goo.gl/DF9R4u
Scribd :
https://bit.ly/2Ljxz04
Abstract :
Four Nigerian spices, Ocimum viride (leaves), Monodora myristica (seeds), Monodora tenuifolia (seeds) and Tetrepleura tetrapetra (fruits) were screened for total phenol (TP) contents and antioxidant activities in five different extracting solvents using standard methods. Spice extracts scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reduced iron (iii) chloride (FeCl3), suppressed linoleic acid (LA) peroxidation in ferric thiocyanate (FTC) oxidizing systems and inhibited formation of thiobarbituric acid reactive substances (TBARS) in spice-treated beef and pork patties during storage (4ᵒC, 14 days).
Keywords :
Antioxidant, Nigerian Spices, Extracting Solvents.
Four Nigerian spices, Ocimum viride (leaves), Monodora myristica (seeds), Monodora tenuifolia (seeds) and Tetrepleura tetrapetra (fruits) were screened for total phenol (TP) contents and antioxidant activities in five different extracting solvents using standard methods. Spice extracts scavenged 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, reduced iron (iii) chloride (FeCl3), suppressed linoleic acid (LA) peroxidation in ferric thiocyanate (FTC) oxidizing systems and inhibited formation of thiobarbituric acid reactive substances (TBARS) in spice-treated beef and pork patties during storage (4ᵒC, 14 days).
Keywords :
Antioxidant, Nigerian Spices, Extracting Solvents.
