Antioxidant Activities of Hot Water Extracts from Various Spices
2011
Antioxidant Activities of Hot Water Extracts from Various Spices
Sample size: 13
publication
Evidence: high
Author Information
Author(s): Kim Il-Suk, Yang Mi-Ra, Lee Ok-Hwan, Kang Suk-Nam
Primary Institution: Gyeongnam National University of Science and Technology
Hypothesis
The study investigates the antioxidant activity of 13 spices commonly used in meat processing plants.
Conclusion
The hot water extracts of several spices exhibited high antioxidant activity, primarily due to their phenolic and flavonoid compounds.
Supporting Evidence
- The hot water extract of oregano gave the highest extraction yield (41.33%).
- Clove had the highest total phenolic content (108.28 μg CE/g).
- The total flavonoid content of spices varied significantly, with thyme having the highest at 324.08 μg QE/g.
Takeaway
This study looked at how well different spices can fight bad stuff in food that makes it go bad, and found that many spices are really good at it.
Methodology
The study used hot water extraction to evaluate total phenolic content, total flavonoids content, and antioxidant activities of 13 spices.
Statistical Information
P-Value
p < 0.001
Statistical Significance
p < 0.001
Digital Object Identifier (DOI)
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