SCREENING OF SOME INDIAN HOUSEHOLD SPICES FOR COMPARATIVE STUDIES OF ANTIOXIDANT AND ANTIRADICAL ACTIVITIES BY USING IN-VITRO MODELS
Journal Title: Asian Journal of Pharamceutical and Clinical Research - Year 2015, Vol 8, Issue 2
Abstract
 Background: India is endowed with enormous varieties of spices grown in the majority of the country and one of the largest exporters of spices in theworld. Many household spices are being used integrally in the Indian foods. Spices are normally added in the food to impart flavor. They are naturallyoccurring antioxidants, which have the potential capacity to counteract aging process in the body, to stabilize the cell membrane by scavenging freeradicals in small doses.Objectives: The current study was designed to determine antioxidant potential of some selected spices and their mixture based on the establishedscientific evidences and oxygen radical absorbance capacity values using different in vitro models and correlating.Methods: The powder of assigned spices and their mixture were alcoholically extracted by a simple maceration method. They were evaluated fortheir total phenolic and flavonoid contents. Antioxidative abilities of the extracts of spices individually and their mixtures extracts were analyzed byphosphomolybdenum assay, cupric ions reducing antioxidant capacity (CUPRAC) and ferric ions reducing ability power methods. The free radicalscavenging activities such as hydrogen peroxide, ABTS, anti-peroxidation like TBARS (thiobarbituric acid reactive substance), crocin bleaching andmetal chelation capacity were assayed through in vitro models.Results and Discussion: Antioxidant and antiradical effects of the selected spices extracts and spices mixture extract (SME) was ascertained throughdifferent in vitro models. Results of individual tests demonstrated good correlation among themselves. CUPRAC has strong correlation with all otherassays except to diphenyl-1-picrylhydrazyl (DPPH) and thiobarbituric acid reactive substances (TBARS). DPPH and TBARS were correlated with eachother however they demonstrated no relationship with other assays.Conclusion: Extracts of selected Indian spices extracts and SME have shown dissimilarity to each other. Study for the 1st time establishes aggregateindex for evaluation of Indian spices. On basis of aggregate index, nutmeg has highest value among the selected spices and no significant synergisticeffect has been found in SME. CUPRAC as antioxidant assay and hydroxyl free radical scavenging assay by using Smirnoff reagent are most appropriateassays to ascertain antioxidative and free scavenger properties of natural products.Keywords: Antioxidants, Antiradical, Oxygen Radical Absorbance Capacity, Spices, Spices Mixture Extract.
Authors and Affiliations
Rohan Sharadanand Phatak, Asha Krishnaji, Anup Subhash
Keywords
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