Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices

Shirazi, Ovais Ullah and Khattak, Muhammad Muzaffar Ali Khan and Mohd Shukri, Nor Azwani and Nasyriq. A., Mohd Nur (2014) Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices. Journal of Pharmacognosy and Phytochemistry, 3 (3). pp. 54-58. ISSN 2278-4136 (O), 2349-8196 (P) (In Press)

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Abstract

Antioxidants present in herbs and spices could be an effective tool to prevent the non-communicable diseases like cancer, diabetes and myocardial infarction as they have the capacity to stabilize the free radicals which are one of the causative factors of these diseases. This study aims to quantify the total phenolic and flavonoid content of commonly used herbs & spices and determination of their free radical scavenging activities expressed as inhibitory concentration (IC50). The results of this study depict that the tested herbs & spices have considerable amount of phenols and flavonoids and a high scavenging power of free radicals.

Item Type:	Article (Journal)
Additional Information:	5145/38401
Uncontrolled Keywords:	Herbs, Spices, Hot water extracts, Phenols, Flavonoids, free radicals
Subjects:	T Technology > TX Home economics T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr Muhammad Muzaffar Ali Khan Khattak
Date Deposited:	25 Sep 2014 10:17
Last Modified:	01 Jul 2015 15:46
URI:	http://irep.iium.edu.my/id/eprint/38401

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