Investigation of antioxidant and antibacterial activities of some spice plants collected in daklak province
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vinh12b@gmail.comKeywords:
DPPH radical scavenging, reducing power, polyphenol, cinnamonAbstract
Spice plants including Cinnamomum cassia Presl, Curcuma longa L, Zingiber officinale (Willd.) Roscoe, Piper nigrum L have been used as spice herbs as well as traditional medicinal plants for long ages. The aims of this study were to investigate the antioxidant and antimicrobial activities of some spice plants including cinamon bark, ginger root, curcuma root and piper leaves. The terms for investigation of antioxidant activity were DPPH radical scavenging activity and ferric reducing power. The antibacterial (E.coli and S.aureus) activity was determined by disc diffusion methods. The results indicated that all of investigated extracts display the antioxidant activity via DPPH radical scavenging and reducing power. Among the tested extracts, cinamon bark extract possessed the highest antioxidant activity which was higher effect than vitamin C and BHT. Moreover, these extracts also possessed the antibacterial activity against tested bacteria including E. coli and S. aureus and the highest effect also found in cinnamon extract. The lowest activities were found in pepper leaves extracts in both antioxidant and antibacterial activities. The results could be concluded that cinamon bark is a potential spice plant possessing antioxidant and antibacterial activities. It has a significant potential to use as traditional therapy and further study may lead to a novel antioxidant and antimicrobial compound.
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