The determination of vitamin C, total phenol and antioxidant activity of some commonly cooking spices crops used in West Bengal

  • Manas D
N/ACitations
Citations of this article
25Readers
Mendeley users who have this article in their library.

Abstract

In the present study, vitamin C, total phenols and antioxidant activity of some common cooking spices crops used in West Bengal were analyzed. Ten (10) spices (onion, chilli, garlic, ginger, turmeric, mustard seed, cumin seed, clove, cardamom and cassia leaf) were selected in order to determine the concentration of ascorbic acid (AA), total phenol (TP) and antioxidant activity as DPPH radical scavenging activity (DPPHRAC). The results obtained show that the values of different variables varied from 5.55 to 0.08 mg g-1 (AA), 21.55 to 7.67 GAE mg g-1 (TP) and 0.18 to 5.99 IC 50 value: mg ml-1 (DPPHRAC), respectively. There were negative correlations between TPC and IC 50 value of DPPHRAC.

Cite

CITATION STYLE

APA

Manas, D. (2014). The determination of vitamin C, total phenol and antioxidant activity of some commonly cooking spices crops used in West Bengal. International Journal of Plant Physiology and Biochemistry, 6(6), 66–70. https://doi.org/10.5897/ijppb2014.0210

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free