Abstract
Oxidative stress, resulting from an imbalance betwe en production and elimination of free radicals, has great importance in aging, transformation and cell death. Intake of culinary spices, like as salt substitute s, has been stimulated by the fact that they contain compounds capable of dis abling free radicals. The objective of this study w as to evaluate the antioxidant capacity (DPPH and α- deoxyribose methods), determine the content of to tal phenolic compounds (Folin- Ciocalteu method) and promote a phytochemical screening of aqueous and alcoholic extracts of rosemary ( Rosmarinus officinalis ), green onion ( Allium fistulosum ), cumin ( Cuminum cyminum ), basil ( Ocimum basilicum ), oregano ( Origanum vulgare ), parsley ( Petroselinum crispum ) and thyme ( Thymus vulgaris ). The alcoholic extracts of oregano and parsley we re those with the highest levels of antioxidant activi ty by the method of DPPH (96.0 % and 97.2 %, respectively ), while in the method of α-deoxyribose, the best results were obtained to the alcoholic extracts of rosemary (78.5%), basil (77. 2 %) and oregano (84.7 %). The alcoholic extract of cumin wa s the sample that showed the highest content of tot al phenolic compounds (48.0 %). There was an absence of a significant correlation among the methods for determinin g the antioxidant activity and these with the content of phenolic com pounds. By phytochemical screening, different secondary metabolites were identified, including reducing sugars and terp enes. In conclusion, among the spices evaluated, or egano showed the highest antioxidant activity, as well as one of the highest levels of phenolic compounds, which would justify its use as a functional food ingredient.
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