کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1220311 967778 2011 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds
چکیده انگلیسی

This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7-O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured by the DPPH (11.02 g Trolox/g DW) assay, whereas oregano had the highest activity in the ORAC (28.31 g Trolox/g DW) test. By contrast, parsley showed the lowest antioxidant activity in both of the assays. Interrelationships of these assays and the spices were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first two components represented 73% of the total variability in antioxidant activity and different antioxidant groups. HCA classified samples into four main groups on the basis of the measured parameters.


► The study determined total antioxidant activities of 10 typical spices.
► The concentrations of individual polyphenolic contents of 10 typical spices were investigated.
► Considerable variations were observed among spices in terms of their antioxidant profiles.
► The pattern recognition tools enabled visualization of the relationships among spices.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 3, Issue 3, July 2011, Pages 179–189
نویسندگان
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