Antioxidant and antimicrobial activities of the methanolic extracts of some edible seed spices

Abstract

This study was conducted to screen the antioxidant and antimicrobial activities of the methanolic extracts of ten types of edible seeds that are used commonly as food additives and beverages. Contents of flavonoids, polyphenols and ascorbate as well as total antioxidant activity of extracts were analyzed. At the same time, the antimicrobial activities were performed against different bacterial and fungal strains. Extracts of Cuminum cyminum and Pimpinella anisum showed the highest values of polyphenols while elevated levels of flavonoids and ascorbic acid were recorded in Linum usitatissimum, Piper nigrum, Pimpinella anisum and Portulaca oleraceae extracts. The tested extracts demonstrated a high capability to scavenge DPPH free radicals at levels above 89%. Furthermore, seed extracts of Piper nigrum, Brassica alba, recorded a remarkable antibacterial activities against wide range of bacterial strains. Simultaneously, the seed extracts of Coriandrum sativum, Cuminum cyminum, Piper nigrum and Nigella sativa recorded high potentiality to inhibit the growth of various fungal strains. It can be concluded that Cuminum cyminum, Linum usitatissimum, Piper nigrum, Pimpinella anisum, Coriandrum sativum and Nigella sativa seeds could have beneficial impacts on human health as a result of their high antioxidant and antimicrobial activities.