Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market
Abstract Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-11-01
|
| Series: | BMC Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s13065-023-01074-2 |
| _version_ | 1797454000292888576 |
|---|---|
| author | Youssef El Rayess Lea Nehme Chantal Ghanem Marc El Beyrouthy Carmen Sadaka Samar Azzi-Achkouty Nancy Nehme Eda Sönmez Gürer Javad Sharifi-Rad |
| author_facet | Youssef El Rayess Lea Nehme Chantal Ghanem Marc El Beyrouthy Carmen Sadaka Samar Azzi-Achkouty Nancy Nehme Eda Sönmez Gürer Javad Sharifi-Rad |
| author_sort | Youssef El Rayess |
| collection | DOAJ |
| description | Abstract Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits. |
| first_indexed | 2024-03-09T15:30:55Z |
| format | Article |
| id | doaj.art-26a91bd68ba84fbc80e31cd95392bb8d |
| institution | Directory Open Access Journal |
| issn | 2661-801X |
| language | English |
| last_indexed | 2024-03-09T15:30:55Z |
| publishDate | 2023-11-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Chemistry |
| spelling | doaj.art-26a91bd68ba84fbc80e31cd95392bb8d2023-11-26T12:13:40ZengBMCBMC Chemistry2661-801X2023-11-011711910.1186/s13065-023-01074-2Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese marketYoussef El Rayess0Lea Nehme1Chantal Ghanem2Marc El Beyrouthy3Carmen SadakaSamar Azzi-Achkouty4Nancy Nehme5Eda Sönmez Gürer6Javad Sharifi-Rad7Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK)Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK)Lebanese Agricultural Research InstituteDepartment of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK)Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik (USEK)Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese UniversityFaculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet UniversityFacultad de Medicina, Universidad del AzuayAbstract Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.https://doi.org/10.1186/s13065-023-01074-2SpicesPhenolic contentAntioxidant activityAntimicrobial activityLebanese market |
| spellingShingle | Youssef El Rayess Lea Nehme Chantal Ghanem Marc El Beyrouthy Carmen Sadaka Samar Azzi-Achkouty Nancy Nehme Eda Sönmez Gürer Javad Sharifi-Rad Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market BMC Chemistry Spices Phenolic content Antioxidant activity Antimicrobial activity Lebanese market |
| title | Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| title_full | Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| title_fullStr | Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| title_full_unstemmed | Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| title_short | Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| title_sort | phenolic content antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market |
| topic | Spices Phenolic content Antioxidant activity Antimicrobial activity Lebanese market |
| url | https://doi.org/10.1186/s13065-023-01074-2 |
| work_keys_str_mv | AT youssefelrayess phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT leanehme phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT chantalghanem phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT marcelbeyrouthy phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT carmensadaka phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT samarazziachkouty phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT nancynehme phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT edasonmezgurer phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket AT javadsharifirad phenoliccontentantioxidantandantimicrobialactivitiesevaluationandrelationshipofcommercialspicesinthelebanesemarket |