Antioxidant activity of some commercial spice powders (curry and pa-lo powders) from local markets at Chon Buri province

Abstract

Curry powders from i-chef, Waugh, Lerdros, Kaewta, Tangthong and pa-lo powders from Lobo, Waugh, Nguan-soon, Rosdee and Knorr were investigated the antioxidant capacities using 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging assay; metal chelating activity; total phenolic and total flavonoid contents. The results demonstrated that curry powder brands tangthong and pa-lo powder brands nguan-soon showed the highest DPPH scavenging activity by 98.94% and 99.07%, respectively (IC50 of tangthong and nguan-soon were 0.43±0.03 and 0.51±0.01 mg/ml, respectively). Moreover, the metal chelating activity of curry and pa-lo powders increased in dose-dependent manner. We found the curry powder (Waugh) and pa-lo powder (Lobo) showed the maximum metal chelating activity (IC50 of Waugh and Lobo were 0.23±0.02 and 1.38±0.04 mg/ml, respectively). High total phenolic content of curry powder (Lerdros) was observed (689.82±0.004 mg gallic acid equivalent/mg sample). Total flavonoid content was greatly found in curry powder (Tangthong) by 229.1±0.03 mg quercetin equivalent/mg sample. This research implied that spice powders from local markets can possess remarkable antioxidant activity and use as the information for consumer in order to promote the better health.