Abstract
ABSTRACT The current project was planned for the extraction and characterization of the bioactive moieties from coriander seed (CS), black cumin seed (BCS), and fenugreek seed (FS) with special reference to their synergistic effect. Purposely, the solvent extraction method was applied by using the water and aqueous methanol (70:30 v/v) at constant temperature (40°C) for 7 h. For the estimation of antioxidant profile of resultant extracts, the indices such as total phenolic content (TPC), total flavonoid content (TFC), DPPH (1,1-diphenyl-2-picrylhydrazyl), β-carotene bleaching assay, FRAP (ferric reducing antioxidant power), and ABTS (2,2′-azino-bis,3-ethylbenzothiazoline-6-sulfonic acid) assay were adapted. Moreover, high performance liquid chromatography (HPLC) characterization of the extracts was also carried out for their active ingredients estimation. The results indicated that the combination of spices in some treatments exhibited more antioxidant activity as compared to their single one. The maximum TPC, TFC, DPPH, β-carotene bleaching assay, FRAP, and ABTS assay were exhibited by methanolic extract of T2 (BCS) as 292.5 ± 9.14 (mgGAE/100 g), 188.8 ± 5.69 (mgQE/100 g), 46.3 ± 0.32 (IC50 μg/ml), 76.96 ± 0.81 (%), 5.53 ± 0.08 (mg/TEg), and 67.18 ± 0.82 (μmolTE/g), respectively, followed by T4 (combination of CS and BCS) as 290.5 ± 8.54 (mgGAE/100 g), 184.2 ± 5.88 (mgQE/100 g), 48.2 ± 0.48 (IC50 μg/ml), 75.62 ± 0.87 (%), 5.49 ± 0.04 (mg/TEg), and 64.56 ± 0.46 (μmolTE/g) values for respective parameters, whilst least was observed in T6 (combination of BCS and FS) of respective antioxidant indices as 287.2 ± 9.57 (mgGAE/100 g), 175.9 ± 5.79 (mgQE/100 g), 50.7 ± 0.96 (IC50 μg/ml), 73.24 ± 0.59 (%), 5.40 ± 0.09 (mg/TEg), and 61.96 ± 0.58 (μmolTE/g). Moreover, HPLC characterization conforms to the presence of thymoquinone, diosgenin, and phenolic acids, including (chlorogenic acid, caffeic acid, and kaempferol) in BCS, FS, and CS, respectively. Conclusively, spices extraction was dependent upon the type of solvent and showed promising antioxidant potential not only alone but also in their combinations thus can be utilized for mitigating the oxidative-stress-related maladies.
Highlights
In dietary regimen, phytonutrients-based products/interventions have capacity to provide protection against the plethora of diseases owing to their capability of preventing oxidative stress
The results indicated that the combination of spices in some treatments exhibited more antioxidant activity as compared to their single one
The resultant extracts were analyzed for their antioxidant potential through various indices like total phenolics, total flavonoids, 1,1-diphenyl-2-picrylhydrazyl (DPPH)-free radical scavenging activities, 2,2′-azino-bis,3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assay, ferric reducing antioxidant power (FRAP), and β-carotene bleaching assay by adapting the following protocols: Total polyphenols were estimated by using the Folin–Ciocalteu procedure following the method of Singleton et al.[10] and absorbance was recorded at 765 nm and estimated as gallic acid equivalent
Summary
Several recent epidemiological studies depict significant positive correlation between the consumption of plant-derived foods and reduced incidences of diseases like aging, cancer, coronary heart disease, and Alzheimer’s disease.[6]. The bioactive compounds from spices could be extracted and isolated through the solvent extraction method by using organic solvents or water.[7] Several studies have revealed that the extracted phytochemicals have exhibited an extensive range of biological properties owing to their in vitro and in vivo antioxidant potential.[8,9] No doubt, extensive work has already been done on the spices extraction and characterization, but the research on their synergistic role has been lacking This aspect has great industrial application as their combination is directly linked to their consumer acceptability. HPLC characterization was carried out for the estimation of active ingredients
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