Antioxidant and Antimicrobial Activities of Methanol Extracts from Spices
2010
Son, J.Y., Hankyong National University, Ansung, Republic of Korea
This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger greater than black pepper greater than Chinese pepper greater than garlic greater than onion (p less than 0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT greater than ginger greater than Chinese pepper greater than black pepper greater than garlic greater than α-tocopherol greater than onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT greater than α-tocopherol greater than ginger greater than black pepper greater than Chinese pepper greater than garlic greater than onion.
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