Abstract
Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant potential. The objective of this study was to determine the total phenolic, flavonoid content and antioxidant capacity of allspice using selected assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC), Nitric Oxide (NO) and Oxygen Reducing Antioxidant Capacity (ORAC). Total phenolic and flavonoid contents of allspice were determined using both water and methanol extraction. A comparison of antioxidant activity of water and methanol extracts of allspice was conducted using the different assays (DPPH, TEAC, NO, ORAC and FRAP). The total phenolic content (6.9%), NO scavenging (38.8%) and ORAC (35.1%) activity were higher in methanol compared to water extracts of allspice while flavonoids (57%), FRAP (11.2%), and TEAC (1.82%) were higher in water extracts compared to methanol extracts of allspice. The total phenolic and flavonoid content were higher in methanol extracts compared to water extracts of allspice. The IC50 (DPPH), FRAP and TEAC, NO scavenging and ORAC activity were higher in methanol extracts compared to water extracts of allspice. Total flavonoid content, FRAP and TEAC, NO scavenging and ORAC were significantly higher (p ≤ 0.5) in methanol extracts compared to water extracts of allspice. This shows that allspice has antioxidant potential and that the method of extraction can play a crucial role on the number of phytochemicals extracted from the plant. Utilization of allspice in food products may provide additional functional properties.
Highlights
Allspice is derived from the plant Pimento dioica, and is called allspice because of its unique flavor, which is a combination of cinnamon, cloves, ginger, and nutmeg [1]
The total phenolic content (6.9%), Nitric Oxide (NO) scavenging (38.8%) and Oxygen Reducing Antioxidant Capacity (ORAC) (35.1%) activity were higher in methanol compared to water extracts of allspice while flavonoids (57%), Ferric Reducing Antioxidant Potential (FRAP) (11.2%), and Trolox Equivalent Antioxidant Capacity (TEAC) (1.82%) were higher in water extracts compared to methanol extracts of allspice
The total phenolic and flavonoid content were higher in methanol extracts compared to water extracts of allspice
Summary
Allspice is derived from the plant Pimento dioica, and is called allspice because of its unique flavor, which is a combination of cinnamon, cloves, ginger, and nutmeg [1]. Allspice has been used for medicinal and non-medicinal purposes [4]. It can be used for making liqueur, by soaking the berries in rum [5]. Some non-medicinal purposes include uses in the meat industry, as a pesticide, and bakery [6]. Polyphenols are water soluble, highly polar compounds that are secondary metabolites in plants. They are inhibitors of enzymatic activities in living organisms such as inflammatory enzymes like cyclooxygenase-2 [11]. Eugenol is a phenyl propene predominantly found in clove oil, cinnamon, ginger, nutmeg and has anti-bactericidal, and antinflammatory effect [12]
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