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    Free Radicals and AntioxidantsNOW IN
    Article

    A Comparative Study of Antioxidant Potential of Three Commonly Used Spices in Bangladesh

    Md. Abul Hashem1, Niloy Sen1, Md. Saddam Hussain2★, Dolly Sen1, Md. Abdul Halim1, Umay Chen1, Naimur Rahman3★ Corresponding author

    1. 1Department of Pharmacy, Noakhali Science and Technology University, Sonapur, Noakhali-3814, BANGLA DESH..
    2. 2Department of Pharmacy, Atish Dipankar University of Science and Technology, Banani, Dhaka-1213 BANGLADESH..
    3. 3Bangladesh National Herbarium, Mirpur-1, Dhaka-1216 BANGLADESH..

    CORRESPONDENCE

    Md. Saddam Hussain

    Department of Pharmacy, Atish Dipankar University of Science and Technology, Banani, Dhaka-1213 BANGLADESH..

    shussain070591@gmail.com

    Received: 13-04-2017; Revised: 18-05-2018.

    Volume 8, Issue 1 · pp. 6–10 · PUBLISHED · DOI: 10.5530/fra.2018.1.2

    View on Free Rad. Antiox. original site ↗

    ABSTRACT

    Introduction: Spices like Allium cepa (onion), Allium sativum (garlic), Zingiber officinale (ginger) etc are indispensable part for the preparation of our daily food and are reported to possess compounds, which have varied with beneficial biological effects. Aims: The present study was undertaken to evaluate and compare the antioxidant potentials of ethanolic extracts ofA. cepa bulb, A. sativum bulb and Z. officinale rhizome.Methods: All the extracts of these three spices were subjected to total phenolic content, total flavonoid content and DPPH radical scavenging assay for determination of antioxidant activity. Data are tested and tabulated by using SPSS software of 10 version.Results: The present study revealed that Z. officinale extract exhibited the highest DPPH radical scavenging activity (IC50 value of 32.439 (μg/ml)), followed byA. cepa (IC50 value of 48.077 (μg/ml)), and A. sativum (IC50 value of 78.289 (μg/ml)) respectively. The study also supplicated that Z. officinale has higher phenolic but lower flavonoid content at different concentrations than A. cepa and A. sativum. Conclusion: According to our present study it can be summarized that these spices have antioxidant activity and can be used as natural drug sources for the development of potential preventive intervention in case of free radical-mediated diseases. Therefore, consumption of these spices might be helpful in combating the progression of various diseases related to oxidative stress.

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      Hashem, M. A., Sen, N., Hussain, M. S., Sen, D., Halim, M. A., Chen, U., & Rahman, N. (). A Comparative Study of Antioxidant Potential of Three Commonly Used Spices in Bangladesh. Free Radicals and Antioxidants, 8(1), 6–10. https://doi.org/10.5530/fra.2018.1.2