Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market

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dc.authorid0000-0003-0319-6312tr
dc.contributor.authorSönmez Gürer, Eda
dc.contributor.authorRayess, Youssef El
dc.contributor.authorNehme, Lea
dc.contributor.authorGhanem, Chantal
dc.contributor.authorBeyrouthy, Marc El
dc.contributor.authorSadaka, Carmen
dc.contributor.authorAzzi-Achkouty, Samar
dc.contributor.authorNehme, Nancy
dc.contributor.authorSharifi-Rad, Javad
dc.date.accessioned2024-03-06T06:23:07Z
dc.date.available2024-03-06T06:23:07Z
dc.date.issuedKasım 2023tr
dc.departmentEczacılık Fakültesitr
dc.description.abstractAbstractLebanese 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.tr
dc.identifier.doi10.1186/s13065-023-01074-2en_US
dc.identifier.issn2661-801X
dc.identifier.pmid37986193en_US
dc.identifier.scopus2-s2.0-85177235037en_US
dc.identifier.scopusqualityQ2
dc.identifier.urihttp://dx.doi.org/10.1186/s13065-023-01074-2
dc.identifier.urihttps://hdl.handle.net/20.500.12418/14725
dc.identifier.volume17tr
dc.identifier.wosWOS:001106588900002en_US
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.relation.ispartofBMC Chemistryen_US
dc.relation.publicationcategoryUluslararası Hakemli Dergide Makale - Kurum Öğretim Elemanıtr
dc.rightsinfo:eu-repo/semantics/openAccesstr
dc.titlePhenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese marketen_US
dc.typeArticleen_US

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