Figure 1: inhibition (%) of turmeric
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 |
Table 1 : Type and parts used for phenolic and antioxidant analysis
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
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
Sample type IC50 values (mg/mL) of DPPH radical scavenging |
Methanol Ethanol Acetone |
Turmeric 0.654 |
Coriander 0.545±0.172 2.021±0.520 0.555± 1.302 |
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: inhibition (%) of turmeric
Figure 2: inhibition (%) of coriander
Figure 3: Inhibition (%) of fenugreek
Figure 4: inhibition (%) of cardamom
Tables at a glance
Figures at a glance