A total number of 22 different spices (both natural spices and industry produced spices) bought from the Accra Markets, Ghana, were analyzed for phenolic and flavonoid content to see their impact in food preparation. The phenolic concentrations were high in the natural spices compared to the industry produced spices with the exception of IPS1 and IPS2. The trend observed is as follows: NS3> NS5> NS4> IPS2> IPS1> NS7> NS6, and NS5> NS3> NS7 > NS2> NS6 > NS4 > IPS1> IPS2 for 30˚C and cold extraction respectively. The trend observed for flavonoids in the cold extract was NS3> NS6> NS5> NS2> NS4> IPS2> IPS1> IPS13> LS7, while that of the 30˚C extract was NS3> NS5> NS4> IPS1> NS7> IPS2> IPS3> NS6> IPS. Generally, natural spices will potentially contribute extremely more phenolic and flavonoid than industry produced spices if about the same amounts are used in preparing food.
| Published in | American Journal of Applied Chemistry (Volume 1, Issue 4) |
| DOI | 10.11648/j.ajac.20130104.12 |
| Page(s) | 53-58 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Phenolic, Flavonoid, Concentrations, Spices
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APA Style
Edna Dzifa Doe, Adolf Kofi Awua, Seyram Elom Achoribo, Sandra Agbenyegah. (2013). Extractable Phenolic and Flavonoid Content from Selected Natural and Industry Processed Spices. American Journal of Applied Chemistry, 1(4), 53-58. https://doi.org/10.11648/j.ajac.20130104.12
ACS Style
Edna Dzifa Doe; Adolf Kofi Awua; Seyram Elom Achoribo; Sandra Agbenyegah. Extractable Phenolic and Flavonoid Content from Selected Natural and Industry Processed Spices. Am. J. Appl. Chem. 2013, 1(4), 53-58. doi: 10.11648/j.ajac.20130104.12
AMA Style
Edna Dzifa Doe, Adolf Kofi Awua, Seyram Elom Achoribo, Sandra Agbenyegah. Extractable Phenolic and Flavonoid Content from Selected Natural and Industry Processed Spices. Am J Appl Chem. 2013;1(4):53-58. doi: 10.11648/j.ajac.20130104.12
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Download@article{10.11648/j.ajac.20130104.12,
author = {Edna Dzifa Doe and Adolf Kofi Awua and Seyram Elom Achoribo and Sandra Agbenyegah},
title = {Extractable Phenolic and Flavonoid Content from Selected Natural and Industry Processed Spices},
journal = {American Journal of Applied Chemistry},
volume = {1},
number = {4},
pages = {53-58},
doi = {10.11648/j.ajac.20130104.12},
url = {https://doi.org/10.11648/j.ajac.20130104.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajac.20130104.12},
abstract = {A total number of 22 different spices (both natural spices and industry produced spices) bought from the Accra Markets, Ghana, were analyzed for phenolic and flavonoid content to see their impact in food preparation. The phenolic concentrations were high in the natural spices compared to the industry produced spices with the exception of IPS1 and IPS2. The trend observed is as follows: NS3> NS5> NS4> IPS2> IPS1> NS7> NS6, and NS5> NS3> NS7 > NS2> NS6 > NS4 > IPS1> IPS2 for 30˚C and cold extraction respectively. The trend observed for flavonoids in the cold extract was NS3> NS6> NS5> NS2> NS4> IPS2> IPS1> IPS13> LS7, while that of the 30˚C extract was NS3> NS5> NS4> IPS1> NS7> IPS2> IPS3> NS6> IPS. Generally, natural spices will potentially contribute extremely more phenolic and flavonoid than industry produced spices if about the same amounts are used in preparing food.},
year = {2013}
}
TY - JOUR T1 - Extractable Phenolic and Flavonoid Content from Selected Natural and Industry Processed Spices AU - Edna Dzifa Doe AU - Adolf Kofi Awua AU - Seyram Elom Achoribo AU - Sandra Agbenyegah Y1 - 2013/11/10 PY - 2013 N1 - https://doi.org/10.11648/j.ajac.20130104.12 DO - 10.11648/j.ajac.20130104.12 T2 - American Journal of Applied Chemistry JF - American Journal of Applied Chemistry JO - American Journal of Applied Chemistry SP - 53 EP - 58 PB - Science Publishing Group SN - 2330-8745 UR - https://doi.org/10.11648/j.ajac.20130104.12 AB - A total number of 22 different spices (both natural spices and industry produced spices) bought from the Accra Markets, Ghana, were analyzed for phenolic and flavonoid content to see their impact in food preparation. The phenolic concentrations were high in the natural spices compared to the industry produced spices with the exception of IPS1 and IPS2. The trend observed is as follows: NS3> NS5> NS4> IPS2> IPS1> NS7> NS6, and NS5> NS3> NS7 > NS2> NS6 > NS4 > IPS1> IPS2 for 30˚C and cold extraction respectively. The trend observed for flavonoids in the cold extract was NS3> NS6> NS5> NS2> NS4> IPS2> IPS1> IPS13> LS7, while that of the 30˚C extract was NS3> NS5> NS4> IPS1> NS7> IPS2> IPS3> NS6> IPS. Generally, natural spices will potentially contribute extremely more phenolic and flavonoid than industry produced spices if about the same amounts are used in preparing food. VL - 1 IS - 4 ER -
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