SECONDARY METABOLITES AND ANTIOXIDANT PROPERTIES OFSOME HERBS AND SPICES (THYMUS VULGARIS, CAPSICUM ANNUM AND ALLIUM SATIVUM)

Author's Name: N’GORAN Evelyne Patricia Abo, BOUATENE Djakalia, DIOMANDE Massé & BOHOUA Louis Guichard
Subject Area: Life Sciences
Subject Agricultural
Section Research Paper

Keyword:

spices, secondary metabolites, antioxidants, flavonoids, polyphenols.


Abstract

This study focused on the determination of the secondary metabolites and the antioxidant properties of spices and herbs. Three different plants were used. It is Chilli pepper (Capsicum annum), Thyme (Thymus vulgaris) and Garlic (Allium sativum).Thus, a phytochemical screening and quantitative measurements were performed on extracts of these different plants (thyme, pepper and garlic). The results obtained showed the presence of terpenoid compounds, flavonoids, tannins, phenols, saponins and alkaloids in these spices and herbs. These results revealed significant and variable rates of polyphenols and flavonoids. As for values, the rates recorded of polyphenols are 3.83 mg GAE / g for pepper (Capsicum annuum), 3.33 mg GAE / g for thyme (Thymus vulgaris) and 0.58 mg GAE / g for garlic (Allium sativum).As for the flavonoids, the contents were 28.43 mg EQC / g for thyme (Thymus vulgaris); 7.67 mg EQC / g for the pepper (Capsicum annuum) and 2.25 mg EQC / g for garlic (Allium sativum).Through this study, an optimization of the use of these herbs and spices could be envisaged

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