ArticleBMC chemistry2023
Phenolic content, antioxidant and antimicrobial activities evaluation and relationship of commercial spices in the lebanese market.
Article in BMC chemistry, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 8 citations in OpenAlex.
- Synergistic Regulation of Postharvest Physiology and Biochemical Quality of Peach (Plant-environment interactions (Hoboken, N.J.) · 2026Article
- Chromatographic Determination and Antimicrobial Evaluation of Walnut (Plants (Basel, Switzerland) · 2026Article
- Generation of Processed-to-Raw Food Conversion Factors for Estimating Food Raw Material Intake From Various Processed Foods: Valuable Tools for Dietary Exposure Assessments.Food science & nutrition · 2025Article
- Clove (Pharmaceuticals (Basel, Switzerland) · 2025Article
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Authors and funding
9 authors at 6 institutions in 4 countries.
Funding
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Abstract
Lebanese cuisine is renowned for its distinctive flavours and vibrant aromas. In Lebanese cuisine, spices are not just used for their flavour; they are also valued for their medicinal properties. This study consists of evaluating and comparing the total phenolic content and the antioxidant capacity of 21 samples of spices used in the Lebanese daily diet, such as cinnamon, allspice, coriander, cloves, etc. and the mixtures prepared in well-defined proportions. Several solvents were tested for the extraction of the phenolic compounds from spices, and the water and ethanol (v/v) mixture were retained for this study. Results showed that clove presented the highest polyphenol content (173.7 ± 2.98 mg Gallic Acid Equivalent (GAE)/g Dry Matter (DM)) and the highest antioxidant capacity by ABTS test (4875.68 ± 480.40 µmol trolox / g DM). and DPPH test (85.84 ± 0.5%). The examination of the results showed a positive significant correlation between the polyphenol contents and the antioxidant activity of the spices. The antimicrobial activity tested by the broth microdilution method was determined against Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella Enteritidis. The results showed high antimicrobial activity manifested by low value of minimum inhibitory concentration (MIC) (MIC < 2.4 µg/mL) for cinnamon, turmeric, white pepper, red pepper, allspice, clove and nutmeg. In conclusion, spices used in Lebanese cuisine, such as clove, cinnamon, allspice and spices, were rich in phenolic compounds and presented important potential health benefits.
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