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Antiradical properties of essential oils and extracts from coriander, cardamom, white, red, and black peppers

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Abstract

The antiradical properties of essential oils and extracts from coriander seeds Coriandrum sativum L., cardamom fruits Elettaria cardamomum L., fruits of white and black pepper Piper nigrum L., and pods of red cayenne and green chili pepper Capsicum frutescens L. were studied in model reactions with the stable free 2,2-diphenyl-1-picrylhydrazyl radical. The essential oils consisted of monoand sesquiterpene hydrocarbons, alcohols, oxides and esters as the main components. Spice extracts contained flavonoids, diand triterpenoids, phenolic acids, alkaloids and carotenoids. The values of antiradical efficiency were low and decreased in the following order: black pepper extract > cayenne pepper extract > cardamom essential oil > chili pepper extract > cardamom extract > white pepper extract > coriander extract > black pepper essential oil > white pepper essential oil > coriander essential oil.

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Authors and Affiliations

  1. N. M. Emanuel’ Institute of Biochemical Physics, Russian Academy of Sciences, Moscow, 119334, Russia

    T. A. Misharina

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Original Russian Text © T.A. Misharina, 2016, published in Prikladnaya Biokhimiya i Mikrobiologiya, 2016, Vol. 52, No. 1, pp. 94–102.

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Misharina, T.A. Antiradical properties of essential oils and extracts from coriander, cardamom, white, red, and black peppers. Appl Biochem Microbiol 52, 79–86 (2016). https://doi.org/10.1134/S0003683816010087

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  • DOI: https://doi.org/10.1134/S0003683816010087

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