Quantitative and Qualitative Analysis and Evaluation of Antioxidant Activity of Phenolic Compounds Extracted from Apiaceae Family Spices

Hiba Bouzaid; Abdellah Zinedine; Ahmed Mazzah; Iman Msaguad Ayam; Fouad Ouazzani Chahdi; Amal Haoudi; Youssef Kandri Rodi; Mouhcine Sfaira; Abdelkader Zarrouk; Faouzi Errachidi

doi:10.12912/27197050/182946

Ecological Engineering & Environmental Technology (Apr 2024)

Quantitative and Qualitative Analysis and Evaluation of Antioxidant Activity of Phenolic Compounds Extracted from Apiaceae Family Spices

Hiba Bouzaid,
Abdellah Zinedine,
Ahmed Mazzah,
Iman Msaguad Ayam,
Fouad Ouazzani Chahdi,
Amal Haoudi,
Youssef Kandri Rodi,
Mouhcine Sfaira,
Abdelkader Zarrouk,
Faouzi Errachidi

Affiliations

Hiba Bouzaid: ORCiD; Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco
Abdellah Zinedine: ORCiD; BIOMARE Laboratory, Faculty of Sciences, Chouaib Doukkali University, P.O. Box 20, Route Ben Maachou, El Jadida 24000, Morocco
Ahmed Mazzah: ORCiD; CNRS, USR 3290, MSAP, Miniaturization for Synthesis, Analysis and Proteomics, Lille, France
Iman Msaguad Ayam: ORCiD; Functional Ecology and Environment Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco
Fouad Ouazzani Chahdi: ORCiD; Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco
Amal Haoudi: ORCiD; Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco
Youssef Kandri Rodi: ORCiD; Laboratory of Applied Organic Chemistry, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco
Mouhcine Sfaira: ORCiD; Laboratory of Engineering, Modeling and Systems Analysis (LIMAS), Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
Abdelkader Zarrouk: ORCiD; Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battuta. P.O. Box 1014, Rabat, Morocco
Faouzi Errachidi: ORCiD; Functional Ecology and Environment Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Ben Abdellah University, B.P. 2202, Route d’Imouzzer, Fez 30050, Morocco

DOI: https://doi.org/10.12912/27197050/182946
Journal volume & issue: Vol. 25, no. 4
pp. 45 – 56

Abstract

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The aim of the present study is to analyze the phenolic compounds extracted from seeds of four spices belonging to Apiaceae family, namely caraway (Carum carvi), coriander (Coriandrum sativum L.), mystical cumin (Ammodaucus leucotrichus), and cumin (Cuminum cyminum L.). The extraction was carried out using solvents of different polarities (water, ethanol, methanol, and hexane). The antioxidant activity of each studied spice was performed by different methods including total antioxidant capacity (TAC), 2,2'-azino-bis3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 1,1-diphenyl-2 picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion chelation power (CP). Based on obtained results, a significant difference in the phenolic compounds contents of analyzed seeds was observed. The lowest phenolic compounds level was obtained by the hexane extract for the four studied spices. Besides, the aqueous extract (AE) of conventional cumin showed the highest level of phenolic compounds (16.49 mg Gallic acid equivalents (GAE)/g dry weight (DW)), followed by the AE of caraway (15.9 mg GAE/g DW), then the AE of mystical cumin (15.01 mg GAE/DW), and, at the end, by the AE of coriander (12.89 mg GAE/g DW). This work revealed a well correlation between the antioxidant activities of the studied seed and the type of solvents used for their extraction. The studied spices present a much-diversified molecular weights distribution of the phenolic compounds evaluated by exclusion chromatography on Sephadex G50 gel. The climatological analysis showed also that the production of phenolic compounds was strongly influenced by some environmental factors such as the mean annual rainfall and temperature values registered in the planting zones of the four studied spices in Morocco.

Published in Ecological Engineering & Environmental Technology

ISSN: 2719-7050 (Online)
Publisher: Polish Society of Ecological Engineering (PTIE)
Country of publisher: Poland
LCC subjects: Science: Biology (General): Ecology
Website: http://www.ecoeet.com

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