Tables at a glance

Table 1

Table 2

Table 3

Table 4

Figures at a glance

Comments

Figure 1

Comments

Figure 2

Comments

Figure 3

Comments

Figure 4

Table 1

Type of spices Parts used Local Name Scientific name Botanical family

Turmeric rhizome Irid Curcuma longa Zingiberaceae

Fenugreek seed Abish Trigonella foenum graecum Fabaceae

Coriander seed Dimbilal Coriandrum sativum L. Apiaceae
Cardamom seed Korarima Elettaria cardamomum Zingiberaceae

Table 1 : Type and parts used for phenolic and antioxidant analysis

Table 2

Sample type Total Polyphenol content (mg/g) in different Solvents extracts

Methanol Ethanol Acetone

Turmeric 11.420 ± 0.022 3.134 ± 0.051 10.994 ± 0.121

Coriander 3.136 ± 0.073 4.782 ± 0.211 2.589 ± 0.091

Fenugreek 3 .058 ± 0.139 5.357 ± 0.192 4.785 ± 0.201

Cardamom 2.228 ± 0.091 1.047 ± 0.112 1.908 ± 0.061

Table 2: Total Phenolic content of each sample in mean ±Standard deviation

Table 3

Sample type Inhibition (%) using different solvent extract

Methanol Ethanol Acetone

Turmeric 79.030 ±0.085 74.820±0.172 58.679±0.063

Coriander 87.914±0.049 32.901±0.177 88.589±0.081

Cardamom 90.615± 0.213 47.791±0.084 90.213±0.111

Fenugreek 88.241± 0.124 46.986±0.126 85.421± 0.234

All measurements were made in triplicates and reported mean SD
Table 3: Maximum antioxidant activity for each sample using different solvent extracts

Table 4

Sample type IC50 values (mg/mL) of DPPH radical scavenging

Methanol Ethanol Acetone

Turmeric 0.6540.235 0.734±1.012 0.832± 0.127

Coriander 0.545±0.172 2.021±0.520 0.555± 1.302
Cardamom 0.506±0.194 1.140±0.182 0.580±1.540

Fenugreek 0.556±0.210 1.273 ±1.320 0.618±0.403

Ascorbic acid 0.445±0.125 0.447±0.941 0.446±0.372

Table 4: IC50 value of DPPH radical scavenging ability of extracts

FIGURE 1

Figure 1: inhibition (%) of turmeric

FIGURE 2

Figure 2: inhibition (%) of coriander

FIGURE 3

Figure 3: Inhibition (%) of fenugreek

FIGURE 4

Figure 4: inhibition (%) of cardamom