Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction

Abstract The effects of solvent and time extraction on the antioxidant properties phenolic profiles 13 herbs spices used for food seasoning preservation were investigated. phenolics in plant material analysed by UPLC, chemometric approach was deeper evaluation relationships between compounds samples. best conditions enabling to obtain highest total activity were: long (24 h) with 50% aqueous ethanol. most potent clove ABTS—2495.85 µmol/g, DPPH—1443.35 µmol/g FRAP—1310.91 which resulted from high content (TPC—167.22 mg GAE/g) flavonoid (TFC—26.22 QE/g). Wide variations (ABTS: 7.31—2495.85 µmol/g) TPC (0.87–167.22 observed black seed extract showing one lowest values parameters studied. High linear correlation (above 0.95) calculated showed significant contribution spices. UPLC analysis together PCA (principal component analysis) confirmed this relation ABTS, FRAP, DPPH, TFC, TPC, acids, protocatechuic acid, t -cinnamic p -hydroxybenzoic acid determined sample distribution along PC1 1), whereas flavonoids kaempferol, catechin luteolin PC2. All samples discriminated 100% classification’s propriety according GDA (general discrimination proved huge diversity among tested