Phenolic Compounds, Antioxidant and Antibacterial Activities of Spices Mixtures Used by Population of Ouargla Download PDF

Two spice mixtures "Ras el Hanout" composed of coriander, Caraway, cumin, fennel, green anise, black pepper, ginger, turmeric, cinnamon, and nutmeg at different proportions were studied. Phenolic profiles, as well as antioxidant and antibacterial activities of spice extracts were determined. The colorimetric assays revealed the richness of turmeric in polyphenols and flavonoids, of which the respective contents were 98.8±5.29 mgGAE/gDS and 48.62±1.07 mg QE/gDS. While the contents of coriander in these metabolites did not exceed 5.72±0.51 mgGAE/gDS and 0.77± 0.19 mg QE/gDS, respectively. Both DPPH and FRAP tests revealed the strong antioxidant activity of the extracts of cinnamon and nutmeg. Coriander had the lowest antioxidant activity based on the DPPH test. Ginger was also found to be weakly active but by the FRAP test. The inhibitory effects of the extracts of black pepper (40±4.25mm) and cumin (37±1.05mm) against E. coli, ginger (30±1.25mm) against P. aeruginosa, curvi (40±3.65mm), and cumin (37±2.44mm) against S. aureus, ginger (40±1.25mm) and turmeric (38±1.29mm) against C. albicans were determined. The study revealed the impact of the relative proportions of constituent spices of the selected mixtures, on their secondary metabolite content, and also their antimicrobial and antioxidant activities.