Table 5.
Percentage antioxidant activity of unboiled and boiled crude methanol extracts of spices
| Plant species | % Scavenging activity unboiled | % Scavenging activity boiled |
|---|---|---|
| Brassica juncea | 59.01 ± 1.10 | 61.23 ± 1.54 |
| Cinnamomum zeylanicum | 83.41 ± 1.30 | 76.97 ± 1.89a |
| Coriandrum sativum | 94.80 ± 1.15 | 96.56 ± 1.12 |
| Cuminum cyminum | 92.92 ± 1.13 | 93.43 ± 1.34 |
| Curcuma longa | 76.55 ± 1.13 | 71.45 ± 1.23a |
| Elettaria cardamomum | 91.61 ± 1.32 | 93.87 ± 1.15 |
| Foeniculum officinale | 90.11 ± 1.22 | 91.23 ± 1.51 |
| Myristica fragrans | 83.41 ± 1.21 | 89.76 ± 1.56a |
| Syzygium aromaticum | 89.25 ± 1.24 | 90.53 ± 1.23 |
| Trigonella foenum‐graecum | 90.76 ± 1.22 | 84.67 ± 1.13a |
| BHA | 94.97 ± 1.01 | NA |
2,2‐Diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging assay, by measuring the absorbance at 517 nm after incubation for 30 min in the dark. The final concentrations of the crude extracts were at 1 mg/ml. BHA was used as the standard. Results were presented as mean ± standard deviation, and mean was taken as the average of three readings of three different experiments.
NA, not applicable.
a
The inhibitory activity in boiled extract is significantly (p < 0.05) different to the corresponding unboiled extract.