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ORIGINAL ARTICLE

LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities Yuying Feng1 • Frank R. Dunshea1 • Hafiz A. R. Suleria1

Revised: 19 April 2020 / Accepted: 29 April 2020  Association of Food Scientists & Technologists (India) 2020

Abstract Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to the putative health benefits of these black spices. The purpose of this study was to identify, characterize and quantify the phenolic profile of these black spices using LC-ESI-QTOF/MS and HPLC–PDA and to access their antioxidant potential. The LC-ESI-QTOF/MS analysis led to the identification of 138 phenolic compounds in three black spices. In HPLC–PDA, the p-hydroxybenzoic acid was the most predominant phenolic acid in black pepper and black cumin while diosmin was the most abundant flavonoid in black cardamom ([ 20 mg/g). Furthermore, black spices were systematically measured for their TPC, TFC and TTC followed by measurement of their antioxidant activities using DPPH, FRAP and ABTS assays. Black pepper showed the highest TPC, TFC, TTC, DPPH and ABTS activities as compared to other black spices while black

Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04504-4) contains supplementary material, which is available to authorized users. & Hafiz A. R. Suleria [email protected] Yuying Feng [email protected] Frank R. Dunshea [email protected] 1

School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, Australia

cardamom exhibited the highest FRAP activity. The obtained results highlight the importance of these black spices as promising sources of phenolic compounds and they could be potentially utilized in food, feed and nutraceutical industries. Keywords Black spices  Black pepper  Black cumin  Black cardamom  Polyphenols  LC-ESI-QTOF/MS  HPLC–PDA  Antioxidant activity

Introduction Polyphenols are secondary metabolites originated from plants, who constitute the largest group of phytochemicals (Li et al. 2014). Phenolic compounds have an aromatic ring with one or more hydroxyl substituents. There are at least 10,000 polyphenol compounds have been identified. Among them, phenolic acids, flavonoids and tannins are regarded as the most important dietary phenolic compounds. They attracted attention due to their diverse nature of bioactivities, especially for antioxidative attributes, which could be accounted for by redox ability of phenolic compounds. Polyphenols demonstrated their antioxidant activity through two pathways, acting as radical scavengers to prevent the cellular damage which is produced by reactive oxygen species, and to prevent the genera