Antioxidant Properties of Fresh and Powdered Turmeric, Ginger, and Thyme

摘要

Theantioxidant propertiesof commercial preparationsof turmeric, ginger, and thymewerecompared to those of the fresh spices.The composition of the spices was determined using chromatography, which allowed for comparisonofthe chemical composition of thefresh and powderedspices. ABTS and DPPH tests were performedto measure the antioxidant activity of the spice extracts. The results indicate that extracts prepared from fresh turmericand ginger exhibit greater antioxidant properties, whilethyme extract had higher antioxidant capacity if prepared from powdered material.