Antioxidant and antimicrobial activities of the methanolic extracts of some edible seed spices
The Journal of Environmental studies (JES)
Vol. (Vol. XVII), 23 pages
This study was conducted to screen the antioxidant and antimicrobial activities of the methanolic extracts of ten types of edible seeds that are used commonly as food additives and beverages. Contents of flavonoids, polyphenols and ascorbate as well as total antioxidant activity of extracts were analyzed. At the same time, the antimicrobial activities were performed against different bacterial and fungal strains. Extracts of Cuminumcyminumand Pimpinellaanisumshowed the highest values of polyphenols while elevated levels of flavonoids and ascorbic acid were recorded inLinumusitatissimum, Piper nigrum, PimpinellaanisumandPortulacaoleraceaeextracts. The tested extracts demonstrated a high capability to scavenge DPPH free radicals at levels above 89%. Furthermore, seed extracts of Pipernigrum, Brassica alba, recorded a remarkable antibacterial activities against wide range of bacterial strains. Simultaneously, the seed extracts of Coriandrumsativum, Cuminumcyminum, Pipernigrumand Nigella sativa recorded high potentiality to inhibit the growth of various fungal strains. It can be concluded that Cuminumcyminum, Linumusitatissimum, Piper nigrum, Pimpinellaanisum, Coriandrumsativum and Nigella sativa seeds could have beneficial impacts on human health as a result of their high antioxidant and antimicrobial activities.
Antioxidant activity; antimicrobial activity; ascorbic acid; edible seeds; flavonoids; polyphenols.