Potentials of Two Nigerian Spices—<i>Piper nigrum</i>and <i>Monodora myristica</i>as Sources for Cheap Natural Antioxidants
Potentials of Two Nigerian Spices—<i>Piper nigrum</i>and <i>Monodora myristica</i>as Sources for Cheap Natural Antioxidants作者机构：Department of Genetics and Biotechnology University of Calabar Calabar Nigeria.
出 版 物：《American Journal of Plant Sciences》 (美国植物学期刊（英文）)
年 卷 期：2013年第4卷第5期
页 面：1105-1115页
学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学]
主 题：Antioxidant Piper nigrum Monodora myristica Spices Free Radicals
摘 要：Two commonly consumed spices in Nigeria—Piper nigrum (leaf and seed) and Monodora myristica (seed) were evaluated for natural antioxidant potentials in complementary in vitro assay systems. Extracts of the tested plant parts contained low amounts of antioxidant compounds: 4.00 - 6.65 μg GAE/mg and 2.50 - 10.38 μg RE/mg for phenols and flavonoids respectively. The extracts scavenged DPPH and hydroxyl radicals in the range of 4.32% - 37.37% (inferior to ascorbic acid and gallic acid used as standards) and 6.43% - 17.10% respectively. In the reducing power and phosphomolybdenum assays, the extracts showed ability to reduce Fe (III) and Mo (VI) ions to their lower valence states of Fe (II) and Mo (V) respectively, although these activities were inferior to those of the standards used. Comparatively, Monodora myristica seed extract was superior to Piper nigrum leaf and seed extracts in antioxidant potential, but all the extracts generally showed dose-dependent antioxidant activities. Evidently, the studied spice plants are not without some natural antioxidant capacity and would contribute appreciably in combating free radical damages when consumed.
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