Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria 0001, South Africa.
SAMRC Herbal Drugs Research Unit, Faculty of Science, Tshwane University of Technology, Pretoria 0001, South Africa.
Molecules. 2022 Jun 29;27(13):4196. doi: 10.3390/molecules27134196.
Culinary herbs and spices are known to be good sources of natural antioxidants. Although the antioxidant effects of individual culinary herbs and spices are widely reported, little is known about their effects when used in combination. The current study was therefore undertaken to compare the antioxidant effects of crude extracts and essential oils of some common culinary herbs and spices in various combinations. The antioxidant interactions of 1:1 combinations of the most active individual extracts and essential oils were investigated as well as the optimization of various ratios using the design of experiments (DoE) approach. The 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity, and MODDE 9.1 software (Umetrics AB, Umea, Sweden) was used to determine the DoE. The results revealed synergism for the following combinations: with methanol extract (ΣFIC = 0.32 and ΣFIC = 0.15 using the DPPH and FRAP assays, respectively); with methanol extract (ΣFIC = 0.47 using the FRAP assay); with methanol extracts (ΣFIC = 0.19 using the ABTS assay); and with dichloromethane extract (ΣFIC = 0.22 using the ABTS assay). The DoE produced a statistically significant (R2 = 0.905 and Q2 = 0.710) model that was able to predict extract combinations with high antioxidant activities, as validated experimentally. The antioxidant activities of the crude extracts from a selection of culinary herbs and spices were improved when in combination, hence creating an innovative opportunity for the future development of supplements for optimum health.
食用香草和香料被认为是天然抗氧化剂的良好来源。虽然个别食用香草和香料的抗氧化作用已被广泛报道，但对它们组合使用时的效果知之甚少。因此，本研究旨在比较一些常见食用香草和香料的粗提取物和精油的抗氧化效果及其各种组合方式。研究还调查了最活跃的单个提取物和精油的 1:1 组合的抗氧化相互作用，以及使用实验设计 (DoE) 方法优化各种比例。使用 2,2-二苯基-1-苦基肼基 (DPPH)、2,2-联氮双 (3-乙基苯并噻唑啉-6-磺酸) (ABTS) 和铁还原抗氧化能力 (FRAP) 测定法来确定抗氧化活性，使用 MODDE 9.1 软件 (Umetrics AB, Umea, Sweden) 来确定 DoE。结果表明，以下组合具有协同作用：与甲醇提取物（使用 DPPH 和 FRAP 测定法，ΣFIC 分别为 0.32 和 0.15）；与甲醇提取物（使用 FRAP 测定法，ΣFIC 为 0.47）；与甲醇提取物（使用 ABTS 测定法，ΣFIC 为 0.19）；与二氯甲烷提取物（使用 ABTS 测定法，ΣFIC 为 0.22）。DoE 产生了一个具有统计学意义的模型（R2 = 0.905 和 Q2 = 0.710），能够预测具有高抗氧化活性的提取物组合，实验结果验证了这一点。选择的食用香草和香料的粗提取物的抗氧化活性在组合使用时得到了提高，因此为未来开发最佳健康补充剂提供了创新机会。
