EVALUATION OF IN VITRO ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF VARIOUS SPICES OF INDIAN ORIGIN
Keywords:
Antioxidant, Spices, FRAP, Phenolic, Antibacterial and antifungalAbstract
Objective: The present study was carried out to examine the in vitro antioxidant activity of the methanolic extracts of fifteen spices of Indian origin. The antimicrobial activity and constitution of spices of high antioxidant activity were also examined.
Methods: The activity was assessed using various in vitro assay models viz., Phenolic and flavonoid content, ferric reducing antioxidant power, DPPH•, ABTS•+scavenging activity using standard protocols. Antibacterial (against gram-positive bacteria Staphylococcus aureus and gram-negative bacteria Escherichia coli) and antifungal activity (against Aspergillus niger and Fusarium species) of two spices having significantly high antioxidant potential was assessed using agar well method. The results were interpreted with natural antioxidants and known antibiotics and fungicides.
Results: Among the samples analyzed, Clove and Cinnamon showed the highest antioxidant potential, reducing power and antimicrobial activity. Antifungal activity for clove was found to be highest observed up to the period of seven days.
Conclusion: Based on these findings, Clove and Cinnamon can be considered as a potent source of nutraceutics which could offer protection and oxidative stress-induced physiological malfunctions.
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