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A Study on Antioxidant Activity of Some Commonly Used Spices in India

Abdul Rasheed Md, Veenavani Marka, and Prameela Devi Yalavarthy
Department of Zoology, Kakatiya University, Warangal 506 009, Andhra Pradesh, India
Abstract—Antioxidants are vital molecules which protect the body from harmful effects caused by free radical induced oxidative stress. Proper diet is the best source of free radical scavenging antioxidants to the body of any organism. The antioxidant activity of spices that are used in India has not been studied well. Indians use a variety of spices in their cooking recipes. The main objective of this study is to assess the antioxidant activity of some commonly used spices by Indians such as Fenugreek seeds (Trigonella foenum), Mustard seeds (Brassica nigra), Black pepper (Piper nigram), Poppy seeds (Papaver somniferum), Coriander seeds (Coriandrum sativum), Cinnamon bark (Cinnamoum sps), and Cumin seeds (Cuminum cyminum). The hydroxyl radical is an extremely reactive species which reacts at a high rate with all types of molecules in the body like proteins, lipids, nucleic acids, sugars and create oxidative stress, which plays a major role in the development of chronic and degenerative disorders such as Cancer, Auto-immune disorders, Rheumatid arthritis, Cataract, Aging, Cardiovascular and Neuro degenerative diseases. The present study revealed that the scavenging activity of spices that are examined ranged from 18.84 µg/ml to 222.90 µg/ml. Among the selected spices Papaver somniferum seeds shown the maximum scavenging activity, i.e., 224.54 ± 17.27 µg/ml, where as Cinnamoum species bark showed minimum scavenging activity, i.e., 18.18 ± 10.91 µg/ml. The present study revealed that the use of spices in the cooking has good advantage and hence, it is preferred to use spices in daily diet, as this will have good hydroxyl radical scavenging activity which protects from chronic and degenerative ailments due to oxidative stress. 

Index Terms—antioxidant activity, hydroxyl radical scavenging activity, oxidative stress, spices

Cite: Abdul Rasheed Md, Veenavani Marka, and Prameela Devi Yalavarthy, "A Study on Antioxidant Activity of Some Commonly Used Spices in India," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 2, No. 4, pp. 145-150, October 2013.
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