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In-Vitro Antioxidant Activity of Essential Oils and Oleoresins of Cinnamon, Clove, Ginger and their synergistic interactions
  • Maheshika Sethunga,
  • KKDS Ranaweera,
  • Imalka Munaweera
Maheshika Sethunga
University of Sri Jayewardenepura

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KKDS Ranaweera
University of Sri Jayewardenepura
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Imalka Munaweera
University of Sri Jayewardenepura
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Abstract

Essential oils (EOs) and Oleoresins (ORs) are well distinguished for their antioxidant properties and they can be broadly used in the food industry as preservatives. The present study was executed for evaluating the synergistic interactions on antioxidant efficacy of EOs and ORs of Cinnamomum zeylanicum, Syzygium aromaticum, Zingiber officinale and their combinations. EO and ORs were obtained by hydro-distillation and solvent extraction and the main components of ORs and EO were also analyzed using HPLC and GCMS respectively. In-vitro antioxidant properties were investigated by DPPH free radical scavenging assay, Total Antioxidant Activity (TAC) by phosphomolybdenum method and ABTS radical scavenging activity assay. EOs and ORs which consisted with different chemical constituents and different Total Phenolic Content (TPC) and Total Flavanoid Content (TFC) exhibited a range of variation in the inhibition percentage of DPPH and IC50 values (0.1645-6.5181 mg/mL). The TAC of EOs and ORs was within the range of 0.27-3.94 mg AAE/mg. The oleoresins showed higher inhibition percentages and TAC compared to EOs of same spice. This study revealed that clove bud contains higher antioxidant properties than cinnamon and ginger. Significant reductions in IC50 values were shown in EO blends compared to the oleoresin blends. The combination of cinnamon EO/clove bud EO and combination cinnamon EO/ginger EO showed strong synergy in tested samples. Therefore, both EOs and ORs of Cinnamomum zeylanicum, Syzygium aromaticum, Zingiber officinale and their blends are excellent sources for natural and effective natural antioxidant agents in the food industry.