Author ORCID Identifier

https://orcid.org/0000-0001-6077-8760

Document Type

Article

Disciplines

Food and beverages, Nutrition, Dietetics

Publication Details

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952251/

https://doi.org/10.3390/antiox12020308

Abstract

The present study investigated the interaction effects (additive, synergistic, and antagonistic) of different groups of spices, their constituent phenolic compounds, and synthetic antioxidants on the total phenol (TP) content and antioxidant activity, as measured by the ferric-reducing antioxidant power (FRAP) of the mixtures. The results showed that there was an additive effect in all the groups studied, except for the group containing turmeric or curcumin. The groups containing turmeric or curcumin showed a moderate synergistic effect. Among the groups of spices, the highest summated TP (50.6 mg GAE/mL) and FRAP (106.2 mg Trolox/mL) values were observed in the group containing clove, cinnamon, pimento, rosemary, oregano, and cardamom. In the case of the groups of pure phenolics, the highest summated TP (364.96 mg GAE/mL) and FRAP (1124.25 mg Trolox/mL) values were observed in the group containing eugenol, acetyl eugenol, caffeic acid, and protocatechuic acid. The summated and combined TP and FRAP values of the samples correlated highly with the correlation coefficients (r2) of 0.976 and 0.988, respectively, inferring an additive nature of the interaction effect in most of the groups studied. The interactions of phenolics in mixtures are very complex, being affected by a number of factors, and requires more investigations. The current study will add considerable knowledge to the existing literature to understand the diversity and mechanisms of interactions.

DOI

https://doi.org/10.3390/antiox12020308

Funder

This work was supported by the Irish Department of Agriculture Fisheries and Food funded by the Food Institutional Research Measure and ABBEST scholarship program of the Dublin Institute of Technology, Dublin, Ireland

Creative Commons License

Creative Commons Attribution-Share Alike 4.0 International License
This work is licensed under a Creative Commons Attribution-Share Alike 4.0 International License.

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