The determination of vitamin C, total phenol and antioxidant activity of some commonly cooking spices crops used in West Bengal | Zendy

Manas Denre | Zendy

Open Access

The determination of vitamin C, total phenol and antioxidant activity of some commonly cooking spices crops used in West Bengal

Author(s) -

Manas Denre

Publication year - 2014

Publication title -

international journal of plant physiology and biochemistry

Language(s) - English

Resource type - Journals

ISSN - 2141-2162

DOI - 10.5897/ijppb2014.0210

Subject(s) - ascorbic acid , cassia , antioxidant , dpph , phenols , chemistry , food science , vitamin c , phenol , west bengal , traditional medicine , biochemistry , organic chemistry , medicine , alternative medicine , pathology , traditional chinese medicine , socioeconomics , sociology

In the present study, vitamin C, total phenols and antioxidant activity of some common cooking spices crops used in West Bengal were analyzed. Ten (10) spices (onion, chilli, garlic, ginger, turmeric, mustard seed, cumin seed, clove, cardamom and cassia leaf) were selected in order to determine the concentration of ascorbic acid (AA), total phenol (TP) and antioxidant activity as DPPH radical scavenging activity (DPPHRAC). The results obtained show that the values of different variables varied from 5.55 to 0.08 mg g-1 (AA), 21.55 to 7.67 GAE mg g-1 (TP) and 0.18 to 5.99 IC50 value: mg ml-1 (DPPHRAC), respectively. There were negative correlations between TPC and IC50 value of DPPHRAC. Key words: Vitamin C, total phenols, antioxidant, spices crops.

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