Phenolic Content and Antioxidant Properties of Selected Indian Spices of Apiaceae.

Composition of phenolic acid and flavonoids in methanolic extracts of dried fruits of selected spices of Apiaceae viz. Anethum graveolens (AnG), Apium graveolens (ApG), Carum carvi (CaC), Coriandrum sativum (CoS), Cuminum cyminum (CuC), Foeniculum vulgare (FoV) and Trachyspermum ammi (TrA) were analyzed using a high performance liquid chromatography-photo diode array detector (HPLC-PDA). Chlorogenic acid was the most predominant phenolic acid constituent present in all the samples analyzed, with the highest in C. carvi (466mg.100g−1). Rutin was the most abundant flavonoid with highest concentration in C. sativum (417 mg.100 g−1). DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging, superoxide-scavenging activity and photochemiluminescence assays were employed to measure antioxidant activities. There were positive correlations between total phenolic content in the spices and their antioxidant activities. [ABSTRACT FROM PUBLISHER]