Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction

The effects of solvent and time of extraction on the antioxidant properties and phenolic profiles of 13 herbs and spices used for food seasoning and preservation were investigated. The profiles of phenolics in plant material were analysed by UPLC, and the chemometric approach was used for the deeper evaluation of relationships between phenolic compounds and the antioxidant properties of the samples. The best extraction conditions enabling to obtain the highest total phenolics and the antioxidant activity were: long time extraction (24 h) with 50% aqueous ethanol. The most potent antioxidant was clove with the ABTS-2495.85 mu mol/g, DPPH-1443.35 mu mol/g and FRAP-1310.91 mu mol/g, which resulted from the high total phenolic content (TPC-167.22 mg GAE/g) and total flavonoid content (TFC-26.22 mg QE/g). Wide variations in the antioxidant activity (ABTS: 7.31-2495.85 mu mol/g) and TPC (0.87-167.22 mg GAE/g) were observed with black seed extract showing one of the lowest values of the parameters studied. High linear correlation (above 0.95) calculated for the parameters showed significant contribution of phenolics to the antioxidant activity of spices. UPLC analysis together with PCA (principal component analysis) confirmed this relation and ABTS, FRAP, DPPH, TFC, TPC, total phenolic acids, protocatechuic acid, t-cinnamic acid, p-hydroxybenzoic acid determined sample distribution along PC1 (principal component 1), whereas total flavonoids determined by UPLC, kaempferol, catechin and luteolin along PC2. All samples were discriminated with 100% classification's propriety according to GDA (general discrimination analysis) which proved huge diversity among phenolic profiles and the antioxidant properties of tested samples.

Automated summary

The study investigated the effects of solvent and time of extraction on the antioxidant properties and phenolic profiles of 13 herbs and spices used for food seasoning and preservation. Clove demonstrated the highest antioxidant activity among the samples tested, attributed to its high total phenolic content and total flavonoid content. The study also found significant correlations between phenolics and antioxidant activity, with UPLC analysis and PCA confirming the relationship.