Determination of Total Phenolic Content, Radical Scavenging Activity and Total Antioxidant Capacity of Cinnamon Bark, Black Cumin Seeds and Garlic

Abstract

Spices and herbs are enriched with natural antioxidant compounds which impart a higher antioxidant vigor for those products. Garlic, cinnamon and black cumin seeds are commonly used spices and their total phenolic content, radical scavenging activity and total antioxidant activity were evaluated. Cinnamon shows the highest total phenolic content (TPC) yielding 18.94 ± 0.46GAE mg/100g of the dry weight. It was cited highest in total antioxidant capacity (TAC) and DPPH radical scavenging activity, yielding149.15 ± 1.73 mg/ GAE and IC50 value of 0.009 ± 0.76 respectively. Garlic showed the lowest TPC 5.46 ± 0.26 GAE mg/100g and yielded IC50 value of 2.446 ± 0.34 and 5.136 ± 0.636mg GAE/g for TAC assay. Black cumin seeds cited the highest IC50 value (2.935 ± 0.02) and lowest total antioxidant capacity (4.887 ± 0.044mg GAE/g) while yielding a moderate value for TPC (8.45 ± 1.81 mg GAE/100g of dry weight).