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4 LC-MS Spectral information of identified Peaks of Aframomum corrorima (AC), Coriandrum sativum seed (CSS), Coriandrum sativum fruit (CSF), Coriandrum sativum leaf (CSL), Lippia adoensis var koseret (LAK), Lippia adoensis var. adoensis (LAA) and Thymus schimperi (TS)
Source publication
analysis of phenolic( flavonoids, phenolic acids) content and bio functional nativities (invitro antioxidant antidiabetic and antiproliferative activities) of selected Ethiopian spice and dietary herbs
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Citations
... 6 Reactive free radicals are generated from exogenous chemicals and endogenous metabolic processes and have the ability to oxidize biological molecules, leading to cell death and tissue damage. 9 In foods, oxidation causes rancidity, produces undesirable and unhealthy products, and renders food unstable during cooking and storage. Antioxidants are either synthetic or natural compounds, and they reduce the oxidation of food by scavenging free radicals. ...
This study aims to investigate the effects of roasting dried coffee cherry on total phenol (TP), tannin, and flavonoid (TF) content and to examine the antioxidant and antimicrobial capacity of a coffee cherry husk-derived ethanol extract. Accordingly, the TP and TF content after different roasting regimens ranged from 9.00 to 123.49 mg GAE/g and 2.69 to 35.34 mg QE/g, respectively. The total tannin content decreased from 42.45 mg TAE/g to 0.27 mg TAE/g by the treatment. The DPPH radical and hydrogen peroxide scavenging capacities extended from 24.68 ± 0.05 to 93.83% and 14.45 to 76.07%, respectively, while the ferric reducing capacity increased from 10.85 to 47.02 mg AAE/g. An extract with increased TP and TF as well as stronger antioxidative activity was found to be produced by mild temperature (150°C) roasting for 25 min or 180°C for 10 to 15 min, after which the potency declines. The bacterial inhibition zones also increased from 7.03 to 21.30 mm and from 6.00 to 15.77 mm forE. coli and S. aureus, respectively. This study demonstrated that roasting degrades tannin and enhances the antioxidant and antibacterial properties of ethanol extracts of coffee husk.
