Abstract
OBJECTIVES: • To antioxidant capacity of traditional Indian spices. • To ascertain their nutraceutical efficacy. METHODS: Extracts of seventeen commonly used Indian spices namely Extracts of seventeen commonly used Indian spices namely y onion, ginger, garlic, turmeric, coriander, cumin, fennel, mint, mustard, fenugreek, clove, cardamom, cinnamon, black pepper, nutmeg, curry leaves and bay leaves were prepared by steam distillation process and assessed for their antioxidant activity on copper induced in vitro protein oxidation. Inhibitory ratio of each extract was calculated by comparing the total oxidation taking place in absence of any spice extract i.e., control to the sulphydryl groups which could be saved due to the presence of extracts of some spices in the reaction mixture. An extensive survey was conducted on usage of selected spices to fight various disorders by local ji of Kurukshetra. RESULTS: Varying percentages of antioxidant activity were shown by the tested spices. Extracts of mustard, cumin, turmeric, fennel, coriander and mint exhibited maximum inhibition. Excellent results were observed in turmeric, fennel and mint extracts as they inhibited oxidation process completely even at 50% dilution indicating the presence of strong antioxidants. Inhibitory ratio observed with cardamom, cinnamon, curry leaves, bay leaves, fenugreek seeds, nutmeg and black pepper was in range of 30–35%. Diluted extracts of nutmeg and black pepper were ineffective to prevent oxidation of BSA. Very low inhibitory ratio was observed in ginger and onion extracts. Inclusion of cardamom, nutmeg, clove and garlic had not shown any protection against oxidation suggesting the absence of antioxidants or inefficacy of steam distillation process in extraction of antioxidant principles. However, all studied spices are known to exert several beneficial physiological effects on human body as indicated by findings of survey. CONCLUSIONS: Further research is needed on determination of correlation between antioxidant capacity and chemical composition of bioactive compounds in spices. Therapeutic potential of these spices may further be explored and exploited to develop new formulations in order to crack their utility as a nutraceutical. FUNDING SOURCES: Kurukshetra University. SUPPORTING TABLES, IMAGES AND/OR GRAPHS: