Abstract
The polyphenolic extracts and oils were obtained from ajwain, mustard, fenugreek and poppy seeds. The extracts were partitioned into acidic and neutral polyphenolic fractions and following estimation of total phenolics in the crude extract, acidic and neutral fractions and oil, all were analyzed for their DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging potential, ferric reducing ability and chelating power. The highest amount of polyphenols was found in ajwain (8330 ± 107), then in mustard seeds (2844 ± 56.00) and in fenugreek (1130 ± 29.00), and least in poppy seeds (937 ± 18.52). The higher amounts of polyphenols were estimated in neutral fraction compared to acidic (p < 0.05). % Inhibition of DPPH by the crude extract and fractions of all oilseeds was quite significant, being higher for acidic than neutral. The highest % DPPH inhibition was shown by ajwain extract than mustard > fenugreek and least by poppy seed extracts (p < 0.05). The reducing power and the chelating effect of the oilseeds followed the same order as DPPH, but higher % chelation was shown by neutral than acidic fraction (p < 0.05). Though low in polyphenols, the oil fractions were as strong antioxidants as the acidic one. Though oilseeds are used in very small quantity in food, they are potential sources of natural antioxidants and may replace synthetic ones.
Highlights
The foods containing antimutagenic, antibacterial, antiviral and anti-inflammatory phenolic compounds have increasingly been gaining importance since numerous studies have proved strong protective effects of these novel phytochemicals against many diseases [1,2,3,4]
One of the columns was preconditioned with methanol (10 mL) and water (10 mL); subsequently, the polyphenolic extracts was passed through the column to absorb the neutral compounds and the effluent was collected as acidic fraction
The total phenolics in the crude polyphenolic extracts, acidic, neutral and oil fractions were determined by the method of Jayaprakasha et al [27], prior to the determination of total phenolics in the oil fraction, polyphenols were extracted from the oil by the method of Ramadan et al [28]
Summary
The foods containing antimutagenic, antibacterial, antiviral and anti-inflammatory phenolic compounds have increasingly been gaining importance since numerous studies have proved strong protective effects of these novel phytochemicals against many diseases [1,2,3,4]. Most of the medicinal effects of the phenolic compounds are derived from their antioxidant potential [1,2,3,4,5,6,7,8,9], which enable to them to adsorb and neutralize free radicals, quench singlet and triplet oxygen, or decompose peroxides [10,11] These reactive oxygen species produced in response to normal cellular metabolism, if not captured by antioxidants, may cause oxidative damage to biomolecules and disorders like cancer, diabetes, asthma, inflammatory, cardiovascular and neurodegenerative diseases, and premature aging [1,12,13]. The polyphenolic and oil fractions were compared for their antioxidant potential to seek the possibility of using them either in medicinal preparations or as preservatives for frying edible oil and high fatty foods
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