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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 A., Mohd Nur Nasyriq (2014) Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices. Journal of Pharmacognosy and Phytochemistry , 3 (3 (Part B)). pp. 104-108. ISSN 2349-8234

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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 ofphenols and flavonoids and a high scavenging power of free radicals.

Item Type: Article (Journal)
Additional Information: 5145/51092
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: Kulliyyah of Allied Health Sciences
Depositing User: Dr Muhammad Muzaffar Ali Khan Khattak
Date Deposited: 01 Jul 2016 09:10
Last Modified: 08 Jan 2018 17:42
URI: http://irep.iium.edu.my/id/eprint/51092

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