Individual and Combined Antioxidant Activity of Spices and Spice Phenolics

Author:

Hossain Mohammad B.12ORCID,Ahmed Lubna1,Martin-Diana Anna Belen3ORCID,Brunton Nigel P.4ORCID,Barry-Ryan Catherine1

Affiliation:

1. School of Food Science and Environmental Health, Technological University of Dublin, D07 EWV4 Dublin, Ireland

2. Teagasc, Ashtown Food Research Centre, Ashtown, R93 XE12 Carlow, Ireland

3. Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Finca Zamadueñas, Castilla and Leon, 47071 Valladolid, Spain

4. School of Agriculture and Food Science, University College Dublin, D04 V1W8 Dublin, Ireland

Abstract

The present study investigated the interaction effects (additive, synergistic, and antagonistic) of different groups of spices, their constituent phenolic compounds, and synthetic antioxidants on the total phenol (TP) content and antioxidant activity, as measured by the ferric-reducing antioxidant power (FRAP) of the mixtures. The results showed that there was an additive effect in all the groups studied, except for the group containing turmeric or curcumin. The groups containing turmeric or curcumin showed a moderate synergistic effect. Among the groups of spices, the highest summated TP (50.6 mg GAE/mL) and FRAP (106.2 mg Trolox/mL) values were observed in the group containing clove, cinnamon, pimento, rosemary, oregano, and cardamom. In the case of the groups of pure phenolics, the highest summated TP (364.96 mg GAE/mL) and FRAP (1124.25 mg Trolox/mL) values were observed in the group containing eugenol, acetyl eugenol, caffeic acid, and protocatechuic acid. The summated and combined TP and FRAP values of the samples correlated highly with the correlation coefficients (r2) of 0.976 and 0.988, respectively, inferring an additive nature of the interaction effect in most of the groups studied. The interactions of phenolics in mixtures are very complex, being affected by a number of factors, and requires more investigations. The current study will add considerable knowledge to the existing literature to understand the diversity and mechanisms of interactions.

Funder

Food Institutional Research Measure and ABBEST scholarship program of the Dublin Institute of Technology

Publisher

MDPI AG

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology

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