Turkish Journal of Biology
Abstract
Terminalia chebula, Salvia officinalis L., Calamintha incana, Thymus vulgaris L., Matricaria chamomilla, and Nigella sativa are commonly used spices. In the present study the methanolic extracts of these spices were evaluated for their antioxidant activity by the 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging method. All the methanolic extracts showed significant antioxidant activity. The IC_{50} of the methanolic extracts ranged between 3.8 ± 0.1 and 168.8 ± 2.1 \mug/ml, and that of ascorbic acid was 8.6 ± 0.1 \mug/ml. The study revealed that the consumption of these spices could exert several beneficial effects by virtue of their antioxidant activity.
DOI
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Keywords
Terminalia chebula, Salvia officinalis L., Calamintha incana, Thymus vulgaris L., Matricaria chamomilla, Nigella sativa, antioxidant activity, DPPH, ascorbic acid, methanolic extract
First Page
193
Last Page
196
Recommended Citation
EL-AGBAR, ZAHA A.; SHAKYA, ASHOK K.; KHALAF, NOOMAN A.; and AL-HAROON, MAKBULA (2008) "Comparative Antioxidant Activity of Some Edible Plants," Turkish Journal of Biology: Vol. 32: No. 3, Article 7. Available at: https://journals.tubitak.gov.tr/biology/vol32/iss3/7
