Journal article

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

Akhtar Ali, Hanjing Wu, Eric N Ponnampalam, Jeremy J Cottrell, Frank R Dunshea, Hafiz AR Suleria

Antioxidants | MDPI AG | Published : 2021

Abstract

Spices have long been used to improve food flavor, due to their appealing fragrance and sensory attributes. Nowadays, spices-based bioactives, particularly phenolic compounds, have gained attention due to their wide range of significant effects in biological systems. The present study was conducted to characterize the 12 widely used spices (allspice, black cardamom, black cumin, black pepper, cardamom, cinnamon, clove, cumin, fennel, nutmeg, star-anise, and turmeric) for their phenolics with the liquid chromatography-electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS2), polyphenols estimation, and their antioxidant potential. Total phenolics, total flavonoids..

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Grants

Awarded by University of Melbourne


Funding Acknowledgements

This research was funded by the University of Melbourne under the "McKenzie Fellowship Scheme" (Grant No. UoM-18/21), the "Faculty Research Initiative Funds" and "Richard WS Nicholas Agricultural Science Scholarship" funded by the Faculty of Veterinary and Agricultural Sciences, the University of Melbourne, Australia.