In:
International Journal of Food Science & Technology, Wiley, Vol. 51, No. 9 ( 2016-09), p. 2057-2063
Abstract:
Commercially dried powder of nutmeg mace ( Myristica fragrans ) and pimento ( Pimenta dioica ) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α‐amylase and α‐glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC 50 value of 7.7 μg mL −1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene ( IC 50 value of 68.7 μg mL −1 vs. 63.2 μg mL −1 , respectively). Mace also exhibited the highest carbohydrate‐hydrolysing enzyme inhibitory activity with IC 50 values of 62.1 and 75.7 μg mL −1 against α‐amylase and α‐glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
DOI:
10.1111/ijfs.2016.51.issue-9
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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