PHENOL QUANTIFICATION AND ANTIOXIDANT ACTIVITY OF SELECTED SPICES

Dr. Sheeja T Tharakan; Manju Madhavan

Volume : VII, Issue : XII, December - 2018

PHENOL QUANTIFICATION AND ANTIOXIDANT ACTIVITY OF SELECTED SPICES

Dr. Sheeja T Tharakan, Manju Madhavan

Abstract :

Plants have been employed for medicinal purposes long before ancient era. Medicinal plants are considered as rich resources of secondary metabolites. They are also suggested for cookery and therapeutic values. Spices such as Camellia sinensis, Cinnamomum zeylanicum, Syzygium aromaticum, Brassica nigra, Piper longum and Trigonella foenum- graecum was selected for the present study. Total phenolic quantification was done by Folin reagent method and antioxidant activity by DPPH assay. Hot water extract of selected spices contain phenols and they also possess DPPH radical scavenging activity.