Antiradical And Antioxidant Properties Of Some Spices From The National Cuisine Of Azerbaijan

Abstract

Presented studies were concern on antioxidant (AO) and anti-radical (AR) properties of a number spices widely used in the Azerbaijani cuisine. In our experiments, 70% ethanol –water extracts of clove (Syzigium aromaticum), black caraway seeds (Nigella sativa), сumin (Cuminum cymin) and saffron (Crocus sativus), were used. The studies were carried out using two methods based on the ability of quenching the stable free radical DPPH (2,2-diphenyl-1-picrylhydrazyl) and on the chemiluminescence emission quenching ability models. The IC50 analysis for spice samples against the IC50 of a standard Trolox quencher (analogue vitamin E) and chemiluminescence emission showed AO and AR activity of
the samples in the following line order: saffron> clove> cumin> black caraway.