Evaluation of the polyphenolic contents and some antioxidant properties of aqueous extracts of Garlic, Ginger, Cayenne Pepper and their mixture
Journal of Applied Botany and Food Quality
Centre for Phytomedicine Research, Department of Botany, University of Fort Hare, Alicee, South Africa
Garlic (Allium sativum), Ginger (Zingiber officinale), and Cayenne Pepper (Capsicum frutescens) are common culinary spices that are used singly or combined in the diet of many populations of the world and there is a long-held belief of their health-enhancing properties. This study investigated the aqueous extracts each of garlic, ginger, cayenne pepper and a combination of the three for polyphenolic and antioxidant properties that might justify such claims. Antioxidant activities were studied using DPPH, ABTS, nitric oxide radical scavenging activities and reducing power assay. Each of the spice extracts showed high content of phenolics, flavonoids, flavonols and proanthocyanidins, with the pepper extract exhibiting the highest concentration of each polyphenol investigated. The antioxidant activities of the spices and their mixture were concentration dependent, though positively comparable with the standards used. Among the extracts, the mixture exhibited the highest antioxidant activity compared to the individual spices and standards probably due to a synergistic effect of combining the spices. The present study confirmed that the aqueous extracts of garlic, ginger and pepper exhibited significant polyphenolic content and antioxidant potentials.
antioxidant; aqueous solution; concentration (composition); herb; phenolic compound; plant extract; population structure; Allium sativum; Capsicum annuum; Capsicum frutescens; Zingiber officinale