Phenolic Contents, Metal Contaminations, Antioxidant and Antimicrobial Properties of Five Medicinal Dietary Spices

Authors

  • Muhammad Riaz Department of Chemistry, University of AJK, Muzaffarabad
  • Saima Manzoor Department of Chemistry, University of AJK, Muzaffarabad
  • Sadia Naseem Department of Chemistry, University of AJK, Muzaffarabad
  • Sehrish Saddiq Department of Chemistry, University of AJK, Muzaffarabad
  • Rehana Rashid Department of Chemistry, COMSATS Institute of Information Technology, Abbottabad, KPK

DOI:

https://doi.org/10.3329/bpj.v21i1.37907

Keywords:

Antioxidant, Antimicrobial, Metal Contaminations, Phenolic Contents, Dietary Spices

Abstract

Five exotic dietary and medicinal spices (Trachyspermum ammi, Curcuma longa, Piper nigrum (Black pepper, Anacardium occidentate, Syzygium aromaticum) were studied for their metal contaminations, phenolic contents, antioxidant and antibacterial properties. White pepper contains maximum phenolic contents and black pepper showed higher antioxidant potential. Clove showed maximum antimicrobial potential (25-30 mm) against Escherichia coli and Staphylococcus aureus (18-21 mm). White pepper contained maximum phenolic contents. Estimation of metal contamination in spices indicated that K, Ca, Mg, Cu, Co, As, Hg, Mo were above the standard permissible limits (SPL), Cr, Ni and Cd within standard permissible limits, whereas, Fe, Zn, Mn and Pb were below standard permissible limits.

Bangladesh Pharmaceutical Journal 21(1): 55-62, 2018

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Published

2018-08-15

How to Cite

Riaz, M., Manzoor, S., Naseem, S., Saddiq, S., & Rashid, R. (2018). Phenolic Contents, Metal Contaminations, Antioxidant and Antimicrobial Properties of Five Medicinal Dietary Spices. Bangladesh Pharmaceutical Journal, 21(1), 55–62. https://doi.org/10.3329/bpj.v21i1.37907

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Articles