Star-anise ( Illicium verum) and black caraway ( Carum nigrum) as natural antioxidants

The various solvent fractions of star-anise ( Illicium verum) and black caraway ( Carum nigrum), along with their spice powders and volatile oils, were prepared and evaluated for antioxygenic activity, using different methods. Star-anise powder and its ethanol/water (80:20)-soluble fraction showed s...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.104 (1), p.59-66
Main Authors: Padmashree, A., Roopa, N., Semwal, A.D., Sharma, G.K., Agathian, G., Bawa, A.S.
Format: Article
Language:English
Subjects:
anise
antioxidant activity
Antioxygenic activity
Biological and medical sciences
Black caraway
caraway
Carum
Carum nigrum
chemical composition
chemical constituents of plants
Flavonoids
Food industries
free radical scavengers
Fundamental and applied biological sciences. Psychology
Illicium verum
Phenolics
plant extracts
powders
solutes
Solvent extracts
spices
Star-anise
sunflower oil
volatile compounds
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Summary:The various solvent fractions of star-anise ( Illicium verum) and black caraway ( Carum nigrum), along with their spice powders and volatile oils, were prepared and evaluated for antioxygenic activity, using different methods. Star-anise powder and its ethanol/water (80:20)-soluble fraction showed strong antioxygenic activity in refined sunflower oil while the petroleum ether fraction exhibited marginal antioxygenic activity and the water-soluble fraction was practically devoid of any activity in sunflower oil. The black caraway powder showed marginal antioxygenic activity while its ethanol/water fraction (80:20) showed strong antioxygenic activity and all other fractions showed slight pro-oxygenic activity in refined sunflower oil. Both the spice powders and their extracts were also evaluated for antioxidant activity by linoleic acid peroxidaton, β-carotene-linoleate and 1, 1-diphenyl-2-picryl hydrazyl (DPPH) methods. Both the star-anise and black caraway powders, as well as their ethanol/water extracts, exhibited strong antioxygenic activity. Volatile oils from both the spices exhibited antioxygenic activity and the activity did not seem to be concentration-dependent. Volatile oils from star-anise showed relatively higher antioxygenic activity than did those from black caraway. Gas chromatography–mass spectroscopy (GC–MS) studies on star-anise and black caraway volatile oils resulted in the identification of 25 and 22 compounds, respectively, representing 94–97% of the total content.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.10.074