Antioxidant properties of spice extracts
| Main Authors: | Widowati, Wahyu, Ratnawati, Hana, Husin, Winsa, Maesaroh, Maesaroh |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Biomedical Engineering
, 2014
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| Online Access: |
https://be.ub.ac.id/index.php/jibe/article/view/3 https://be.ub.ac.id/index.php/jibe/article/view/3/3 |
Daftar Isi:
- Objective : This study was conducted to determine the antioxidant activities of spice extracts including clove (Syzygum aromaticum L.), Indonesian cassia (Cinnamomum burmanni (C. Nees& T. Ness)), coriander (Coriandrum sativum L), nutmeg (Myristica fragrans Houtt), java cardamom (Amomum compactum Soland. Ex maton). Methods : This research was to evaluate antioxidant activities including 1,1-diphenyl-2picryl-hydrazyl (DPPH) scavenging activity, the value of superoxide dismutase (SOD), and total phenolic content. Results : The highest DPPH activity is clove and Indonesian cassia extracts with IC value 4.16 μg/ml and 5.46 μg/ml respectively. The highest SOD value are Indonesian cassia extract (9.1432 U/ml) at 500 μg/ml, 7.0045 U/ml at 125 μg/ml and 4.6751 U/ml at 31,25 μg/ml. Clove extract was the highest of phenolic content (188.35 μg/mg eugenol equivalent). Conclusion : Indonesian cassia extract have high antioxidant activities. Clove extract contain the highest eugenol compared with Indonesian cassia, coriander, nutmeg and java cardamom. Key Words: antioxidant; free radicals; spice; total phenolic content