Extraction, identification and evaluation of antioxidant activity in some herbs and spices [electronic resource].

Includes references.

Addition of synthetic antioxidants can control lipid oxidation in foods, but their use has become re¬stricted because of their health risks and toxicity. The increasing consciousness of consumers, with regard to food additive safety, created a need for identifying alternative natural and safer sources of food anti¬oxidants. Green tea, sage, caraway, rosemary, ginger, anise, coriander, fenugreek, cumin and black cumin were subjected to screening for its phenolic compounds using TLC. Then, they were extracted with metha¬no1. The phenolic compounds were identified in the methanolic extracts using HPLC, and then evaluated for their antioxidant activity. The obtained results revealed that green tea contained the highest amount of total phenolic content 155.72 g/kg followed by sage (82.8 g/kg), and ginger contained the lowest amount (25.7 g/kg). Eight phenolic compounds were separated and identified iTom green tea, nine from sage and four from caraway. Moreover, it was found from this study, that green tea extract showed antioxidant activiity similar to TBHQ at the same concentration. Green tea showed antioxidant activity two folds of sage and four folds of caraway extract.

Summary in Arabic.