Original Research Article
Year: 2021 | Month: January | Volume: 8 | Issue: 1 | Pages: 305-311
Comparative Evaluation of Different Brands of Marketed Spices of India with Special Reference to Physico-Chemical Analysis, Total Polyphenolics Content and in Vitro Antioxidant Activities
Amartya Kumar Gupta1, Nandita Das2
1,2Mitra S. K. Private Limited, Kolkata
Corresponding Author: Amartya Kumar Gupta
ABSTRACT
The present study is carried out for comparative evaluation of different marketed brands of six widely used spices, namely, turmeric, coriander, cumin, mustard, cardamom and chilli powders with respect to physico-chemical analysis, total polyphenolics content (TPC) and in vitro antioxidant assay using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and Ferric Reducing antioxidant Power (FRAP) assays. All the samples found to contain appreciable TPC and in vitro antioxidant activities. Cumin, Chilli and Turmeric powders were found to be most potent with respect to both TPC and in vitro antioxidant activity.
Keywords: Spices, Physico-chemical analysis, Total Polyphenolics Content, Antioxidant.
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