Antioxidant Activities of Four Commonly Consumed Indigenous Spices of Nigeria as Affected by Extracting Solvents


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.

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