Fig. 1
Total phenolic compounds of 15 extracted ethophamacological plants. The plant list includes all known
species of the following Table 1. Results were expressed as µg gallic acid equivalents per g dried weight and each
value represents the mean±SD (n = 3, p<0.05).
Conclusion
Qualitative and quantitative analysis of major individual phenolics in the spices could be helpful for
revealing the relationships of antioxidant phenolics in the spices and also useful for explaining the relationships
between total antioxidant capacity and total phenolic contents in the spices. Through our systematically comparative
study of 15 spices, some spices with high level of total phenolic compounds, such as Yai-joong-lan, Look-tai-bai, In-
ta-nin-nam, Ma-yom, Fak-khao, and Khee-lek.
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Satue-Gracia, M. T., Heinonen, M. and Frankel, E. N. (1997). “Antioxidant activity of anthocyanins in LDL and
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Singleton, V.L., Orthofer R. and. Lamuela-Raventos, R.M. (1999). “Analysis of total phenols and other oxidation
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299 (9), 152-
178.
0
500
1000
1500
2000
2500
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Total phenolic compounds (ʅgGAE/gdw)
Plant Extracts
Water extraction
70%Ethyl alcohol extraction
172
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