Antiradical Properties of Essential Oils and Extracts from Coriander, Cardamom, White, Red, and Black Peppers

The antiradical properties of essential oils and extracts from coriander seeds Coriandrum sativum L., cardamom fruits Elettaria cardamomum L., fruits of white and black pepper Piper nigrum L., and pods of red cayenne and green chili pepper Capsicum frutescens L. were studied in model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical. The essential oils consisted of mono- and sesquiterpene hydrocarbons, alcohols, oxides and esters as the main components. Spice extracts contained flavonoids, di- and tri-terpenoids, phenolic acids, alkaloids and carotenoids. The values of antiradical efficiency were low and decreased in the following order: black pepper extract > cayenne pepper extract > cardamom essential oil > chili pepper extract > cardamom extract > white pepper extract > coriander extract > black pepper essential oil > white pepper essential oil > coriander essential oil.