Evaluation of Total Phenolic, Flavonoid Contents, and Antioxidant Activities of Seed Extracted from Coriander (Coriandrum sativum L.) and Black Cumin (Nigella sativa) Spices

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Analytical Methods Pub Date : 2024-04-19 DOI:10.1007/s12161-024-02622-9

Dessie Tibebe, Abebaw Belete, Yezbie Kassa, Marye Mulugeta, Zerubabel Moges, Dereje Yenealem, Tarekegn Fentie, Agmas Amare

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Abstract

Black cumin (Nigella sativa) and coriander (Coriandrum sativum L.) are common culinary spices that are used singly or combined in the diet of many populations of Ethiopia, and there is a long-held belief of their health-enhancing properties. The present study was designed to investigate the antioxidant properties, phenolic and flavonoid contents of aqueous methanolic extracts from Nigella sativa and Coriandrum sativum L. seed samples. The contents of polyphenols and flavonoids were evaluated by colorimetric method, and antioxidant activity was determined based on the ability to scavenge free radicals by using DPPH assay. An aqueous methanol extract of Coriandrum sativum L. resulted in the highest phenolic content from West Dembia (1.799 ± 0.0011 mg GAE/g), followed by Nigella sativa from East and West Dembia (1.737 ± 0.0014 & 1.734 ± 0.0013 mg gallic acid equivalent per gram (mg GAE/g) respectively) and Coriandrum sativum L. from West Dembia (1.678 ± 0.0018 mg GAE/g) measured by the Folin–Ciocalteu reagent method. The greatest flavonoid content was observed with extracts of Coriandrum sativum L. (1.114 ± 0.0005 mg quercetin equivalents per gram samples (mg QE/g)) from East Dembia district followed by Nigella sativa (1.002 ± 0.0007 (mg QE/g)) as measured by an aluminum chloride colorimetric method, while the least was recorded for Coriandrum sativum L. (0.926 ± 0.0013 mg QE/g) and Nigella sativa (0.764 ± 0.0010 mg QE/g) from West Dembia district. Among the two selected spice extracts, Nigella sativa from East Dembia district displayed the highest DPPH radical scavenging activity with an IC₅₀ value 432-mg ascorbic acid equivalent per gram sample (AAE/g), while Nigella sativa and Coriandrum sativum L. from West Dembia and Coriandrum sativum L. (East Dembia) showed lower antioxidant activities having 372, 320, and 366 mg AAE/g of sample respectively. These results confirmed that Nigella sativa and Coriandrum sativum L. extracts possess appreciable natural antioxidant potentials, thereby providing good justification for their increased domestication and combined food consumption.

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芫荽（Coriandrum sativum L.）和黑小茴香（Nigella sativa）香料籽提取物的总酚类、类黄酮含量和抗氧化活性评估

黑孜然（Nigella sativa）和芫荽（Coriandrum sativum L.）是常见的烹饪香料，埃塞俄比亚的许多居民在饮食中单独或混合使用这些香料，人们长期以来一直认为它们具有增进健康的功效。本研究旨在调查 Nigella sativa 和 Coriandrum sativum L. 种子样品水甲醇提取物的抗氧化特性、酚类和类黄酮含量。多酚和类黄酮的含量采用比色法进行评估，抗氧化活性则根据清除自由基的能力采用 DPPH 法进行测定。西登比亚的芫荽甲醇水提取物酚含量最高（1.799 ± 0.0011 毫克 GAE/克），其次是东登比亚和西登比亚的黑麦草（1.737 ± 0.0014 毫克 GAE/克和 1.737 ± 0.0011 毫克 GAE/克）。0014 & 1.734 ± 0.0013 毫克没食子酸当量（mg GAE/g））和西登比亚的芫荽（1.678 ± 0.0018 毫克 GAE/g）。黄酮含量最高的是东登比亚地区的芫荽提取物（1.114 ± 0.0005 毫克槲皮素当量/克样品（mg QE/g）），其次是黑麦草提取物（1.002 ± 0.0007 毫克槲皮素当量/克样品（mg QE/g））。通过氯化铝比色法测量，东登比亚地区的芫荽（0.926 ± 0.0013 毫克槲皮素当量/克）和西登比亚地区的黑麦草（0.764 ± 0.0010 毫克槲皮素当量/克）的槲皮素含量最低。在所选的两种香料提取物中，东登比亚地区的黑奴属植物显示出最高的 DPPH 自由基清除活性，IC50 值为每克样品 432 毫克抗坏血酸当量（AAE/g），而西登比亚地区的黑奴属植物和芫荽属植物以及东登比亚地区的芫荽属植物则显示出较低的抗氧化活性，分别为每克样品 372、320 和 366 毫克 AAE/g。这些结果证实，Nigella sativa 和 Coriandrum sativum L. 提取物具有可观的天然抗氧化潜力，从而为它们的驯化和综合食用提供了充分的理由。

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来源期刊

Food Analytical Methods 农林科学-食品科技

CiteScore

6.00

自引率

3.40%

发文量

244

审稿时长

3.1 months

期刊介绍： Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.