In vitro bioactivity and phytochemical screening of selected spices used in Mauritian foods

Abstract

ObjectiveTo investigate the in vitro antioxidant and antimicrobial activities along with phytochemical screening of organic and aqueous extracts of spices used in Mauritian foods. MethodsAntioxidant activity of the crude extracts was evaluated in terms of total antioxidant capacity, total phenol content and total flavonoid content. The antimicrobial activity of the spices was determined by the agar well diffusion method against a gram positive and a gram negative bacteria. The qualitative and quantitative phytochemical screening were carried out by standard biochemical assays. ResultsAll six spices were found to possess alkaloids, coumarins, flavonoids, saponins, steroids, tannins and phenols. Total phenolic content of the extracts varied between 177 and 1 890 mg GAE/g DW while the total flavonoid content varied between 2.8 and 37.6 mg QE/g DW. All six spices were found to possess strong antioxidant properties as well. Highest value was obtained for cinnamon [(24.930±0.198) μmol Fe2+/g DW] whilst turmeric showed the lowest antioxidant activity [(5.980±0.313) μmol Fe2+/g DW] (P<0.05). All extracts showed promising activity against Staphylococcus aureus and Escherichia coli. The size of the inhibition zones ranged between (11.20±0.23) mm to (26.10±2.09) mm (P<0.05) with turmeric and cinnamon being the most effective against Staphylococcus aureus while garlic was least effective against both E. coli and S. aureus. ConclusionsThe present study reveals the presence of potential antioxidant and antimicrobial properties in the extracts of the spices which could be further exploited.