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Objective To explore the antioxidant capacity and enzyme inhibition activity of strong fragrance natural spices. Methods The total phenolic content in spices was determined using the Folin-phenol colorimetric method. The antioxidant activity of spices was studied using the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) ammonium salt (ABTS) cation radical and total antioxidant activity as indicators. Using polyphenol oxidase (PPO) and peroxidase (POD) activities as indicators, the enzyme inhibitory activity of spices was studied. Results The results showed that there was a difference in the total phenolic content among strong fragrance spices, with the highest content in Eugenia caryophyllata. Among the spices, Syzygium aromaticum, Eugenia caryophyllata, Cinnamomum loureirii, Cinnamomum burmanni and Pimenta dioica exhibited strong DPPH free radical scavenging ability. Syzygium aromaticum, Eugenia caryophyllata and Cinnamomum burmanni had strong ability to scavenge ABTS cation free radicals. The 8 types of spices, including Syzygium aromaticum, Eugenia caryophyllata, Elettaria cardamomum, Cinnamomum loureirii, Artemisia dracunculus, Cinnamomum burmanni, Pimenta dioica and Cinnamomum cassia, had a certain total antioxidant capacity. Cinnamomum cassia had the strongest inhibitory activity on PPO enzyme, while Cinnamomum burmanni had the most significant inhibitory effect on POD enzyme. The total phenolic content in spices was significantly correlated with antioxidant activity and enzyme inhibition activity. The total phenolic content was negatively correlated with the median inhibition concentration (IC50) value of DPPH free radical scavenging ability, ABTS cation radical scavenging ability and inhibition of POD activity, and positively correlated with total antioxidant capacity (P<0.05, P<0.01). Conclusion Eugenia caryophyllata, Syzygium aromaticum, Cinnamomum burmanni, Cinnamomum loureirii and Cinnamomum cassia have antioxidant and enzyme inhibitory activities, and are potential natural antioxidants and browning protectants, which have the prospect of developing into healthy, efficient and economical natural antioxidants, preservatives and color protection agents.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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