Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs

The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-nolic acid), catechin and quercetin (flavonoids) in the three different formulations of mixed spices and herbs, that is mixed herbs (F1), mixed spices (F2) and mixed spices & herbs (F...

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Main Authors:	Shirazi, Ovais Ullah, Khattak, Muhammad Muzaffar Ali Khan, Mohd-Shukri, Nor Azwani
Format:	Article
Language:	English English English
Published:	MATTIOLI 1885 2020
Subjects:	TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/1/8497 http://irep.iium.edu.my/78371/2/78371_Chromatographic%20evaluation%20of%20gallic%20acid_scopus.pdf http://irep.iium.edu.my/78371/3/78371_Chromatographic%20evaluation%20of%20gallic%20acid_wos.pdf

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recordtype	eprints
spelling	iium-783712020-03-16T05:10:12Z http://irep.iium.edu.my/78371/ Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd-Shukri, Nor Azwani TX341 Nutrition. Foods and food supply The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-nolic acid), catechin and quercetin (flavonoids) in the three different formulations of mixed spices and herbs, that is mixed herbs (F1), mixed spices (F2) and mixed spices & herbs (F3) predominantly formulated for general health and wellbeing. The aforementioned antioxidants could be highly beneficial for the maintenance of good health as they possess the capacity to scavenge the free radicals which sequentially prevents certain non-communicable diseases (NCDs) such as diabetes mellitus, cancer and atherosclerosis for which free radicals are considered one the major causes. The formulation F2 comprising of mixed spices showed highest contents of gallic acid (86.03 μg/ml), catechin (339.40 μg/ml) and quercetin (394.59 μg/ml) thus highlighting its nutritional potential against various NCDs. The findings of this study depict that the daily supplementa-tion of spices and herbs particularly that of mixed spices could be highly beneficial for the maintenance of good health as they are a rich source of phenolic antioxidants. MATTIOLI 1885 2020 Article PeerReviewed application/pdf en http://irep.iium.edu.my/78371/1/8497 application/pdf en http://irep.iium.edu.my/78371/2/78371_Chromatographic%20evaluation%20of%20gallic%20acid_scopus.pdf application/pdf en http://irep.iium.edu.my/78371/3/78371_Chromatographic%20evaluation%20of%20gallic%20acid_wos.pdf Shirazi, Ovais Ullah and Khattak, Muhammad Muzaffar Ali Khan and Mohd-Shukri, Nor Azwani (2020) Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs. Progress in Nutrition, 21 (2-S). pp. 246-251. ISSN 1129-8723 https://mattioli1885journals.com/ https://doi.org/10.23751/pn.v21i2-S.5417
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TX341 Nutrition. Foods and food supply
spellingShingle	TX341 Nutrition. Foods and food supply Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd-Shukri, Nor Azwani Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
description	The main objective of this study was to quantify the probable antioxidants such as gallic acid (phe-nolic acid), catechin and quercetin (flavonoids) in the three different formulations of mixed spices and herbs, that is mixed herbs (F1), mixed spices (F2) and mixed spices & herbs (F3) predominantly formulated for general health and wellbeing. The aforementioned antioxidants could be highly beneficial for the maintenance of good health as they possess the capacity to scavenge the free radicals which sequentially prevents certain non-communicable diseases (NCDs) such as diabetes mellitus, cancer and atherosclerosis for which free radicals are considered one the major causes. The formulation F2 comprising of mixed spices showed highest contents of gallic acid (86.03 μg/ml), catechin (339.40 μg/ml) and quercetin (394.59 μg/ml) thus highlighting its nutritional potential against various NCDs. The findings of this study depict that the daily supplementa-tion of spices and herbs particularly that of mixed spices could be highly beneficial for the maintenance of good health as they are a rich source of phenolic antioxidants.
format	Article
author	Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd-Shukri, Nor Azwani
author_facet	Shirazi, Ovais Ullah Khattak, Muhammad Muzaffar Ali Khan Mohd-Shukri, Nor Azwani
author_sort	Shirazi, Ovais Ullah
title	Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
title_short	Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
title_full	Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
title_fullStr	Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
title_full_unstemmed	Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
title_sort	chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs
publisher	MATTIOLI 1885
publishDate	2020
url	http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/ http://irep.iium.edu.my/78371/1/8497 http://irep.iium.edu.my/78371/2/78371_Chromatographic%20evaluation%20of%20gallic%20acid_scopus.pdf http://irep.iium.edu.my/78371/3/78371_Chromatographic%20evaluation%20of%20gallic%20acid_wos.pdf
first_indexed	2023-09-18T21:50:27Z
last_indexed	2023-09-18T21:50:27Z
_version_	1777413733452087296

Chromatographic evaluation of gallic acid, catechin and quer-cetin in methanolic extracts of selected formulations of spices and herbs

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