Antioxidant evaluation: orac analysis of common spices used in Malaysia

Juliza M., . and Shalini M., . and Abdull Rashih A., . and Vimala S., . and Khairunnisa A. S., . (2013) Antioxidant evaluation: orac analysis of common spices used in Malaysia. [Proceedings Paper]

Spice is a term used to describe herbal by-products that add flavour aesthetic aromatic and therapeutic treatments to food drink and other food items. Spices play an important role in the nutrition of our daily diet. Scientific research has found that dried spices contain more antioxidants than fruits and vegetables. Compounds derived from commonly used spices have been found to block the production of reactive oxygen species ROS in several in vitro and in vivo systems Aggarwal et al. 2002. The phytochemicals present in spices play an important role in the suppression of oxidative related pathological conditions such as cancer diabetic cardiovascular pulmonary neurological and autoimmune diseases Aggarwal et al. 2008. Currently the Oxygen Radical Absorbance Capacity ORAC assay is considered a preferable assay for the evaluation of antioxidant capacity. ORAC is a method of measuring antioxidant capacity of food and beverages Cao et aI. 1993; Ou et aI. 2001 and it is currently used as an international tool for antioxidant comparison. In general food that shows a high ORAC value is high in its measure of antioxidant capacity. In this study ORAC Analysis was carried out on 10 common spices used in Malaysian cuisines i.e. Nigella sativa black cumin Piper nigrum black pepper Cinnamomum burmannii cinnamon Syzgium aromaticum cloves Coriandrum sativum coriander Cuminum cyminum cumin Foeniculum vulgare fennel Trigonella foenum-graecum fenugreek Brassica nigra mustard and Illicium verum star anise. The freeze dried aqueous extract of the spices showed good ORAC Value greater than 80 000 mol per 100 gram TE. Thus a diet rich with antioxidant spices can play an important role in the free-radical theory of aging and pathogenesis Halliwell Aruoma 1991; Ames et al. 1993.

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Abstract

Spice is a term used to describe herbal by-products that add flavour aesthetic aromatic and therapeutic treatments to food drink and other food items. Spices play an important role in the nutrition of our daily diet. Scientific research has found that dried spices contain more antioxidants than fruits and vegetables. Compounds derived from commonly used spices have been found to block the production of reactive oxygen species ROS in several in vitro and in vivo systems Aggarwal et al. 2002. The phytochemicals present in spices play an important role in the suppression of oxidative related pathological conditions such as cancer diabetic cardiovascular pulmonary neurological and autoimmune diseases Aggarwal et al. 2008. Currently the Oxygen Radical Absorbance Capacity ORAC assay is considered a preferable assay for the evaluation of antioxidant capacity. ORAC is a method of measuring antioxidant capacity of food and beverages Cao et aI. 1993; Ou et aI. 2001 and it is currently used as an international tool for antioxidant comparison. In general food that shows a high ORAC value is high in its measure of antioxidant capacity. In this study ORAC Analysis was carried out on 10 common spices used in Malaysian cuisines i.e. Nigella sativa black cumin Piper nigrum black pepper Cinnamomum burmannii cinnamon Syzgium aromaticum cloves Coriandrum sativum coriander Cuminum cyminum cumin Foeniculum vulgare fennel Trigonella foenum-graecum fenugreek Brassica nigra mustard and Illicium verum star anise. The freeze dried aqueous extract of the spices showed good ORAC Value greater than 80 000 mol per 100 gram TE. Thus a diet rich with antioxidant spices can play an important role in the free-radical theory of aging and pathogenesis Halliwell Aruoma 1991; Ames et al. 1993.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. QK99 M3S471 2012 Call Number
AGROVOC Term:	Spices
AGROVOC Term:	Nigella sativa
AGROVOC Term:	Piper nigrum
AGROVOC Term:	Cinnamomum burmanni
AGROVOC Term:	Syzygium aromaticum
AGROVOC Term:	Coriandrum sativum
AGROVOC Term:	Cuminum cyminum
AGROVOC Term:	Foeniculum vulgare
AGROVOC Term:	Trigonella foenum graecum
AGROVOC Term:	Brassica nigra
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:16
URI:	http://webagris.upm.edu.my/id/eprint/13711

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