Antioxidant Activity of the Aqueous Extracts of Spicy Food Additives—Evaluation and Comparison with Ascorbic Acid in In Vitro Systems

Abstract

The antioxidant activity of the aqueous extracts of five umbelliferous fruits-caraway (Carum carvi), coriander (Coriandrum sativum), cumin (Cuminum cyminum), dill (Anethum graveolens) and fennel (Foeniculum vulgare)-were investigated in comparison with the known antioxidant ascorbic acid in in vitro studies. The amount of aqueous extract of these five umbelliferous fruits and ascorbic acid needed for 50% scavenging of superoxide radicals was found to be 105 μg (cara way), 370 μg (coriander), 220 μg (cumin), 190 μg (dill), 205 μg (fennel) and 260 μg (ascorbic acid). The amount needed for 50% inhibition of lipid peroxide was 2100 μg (caraway), 4500 μg (coriander), 4300 μg (cumin), 3100 μg (dill), 4600 μg (fennel) and 5000 μg (ascorbic acid). The quantity needed for 50% inhibition of hydroxyl radicals was 1150 μg (caraway), 1250 μg (coriander), 470 μg (cumin), 575 μg (dill), 700 μg (fennel) and 4500 μg (ascorbic acid). The daily use of the above fruits in various forms is very common in India and the present study revealed strong antioxidant activity of their extracts that was superior to known antioxidant ascorbic acid and indicate their intake may be beneficial as food additives.