TY - JOUR
T1 - Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds
AU - Hossain, Mohammad B.
AU - Patras, Ankit
AU - Barry-Ryan, Catherine
AU - Martin-Diana, Ana B.
AU - Brunton, Nigel P.
N1 - Funding Information:
This work was supported by the ABBEST scholarship programme of Dublin Institute of Technology, Dublin, Ireland. The authors are thankful to Teagasc, Ashtown Food Research Centre, Ashtown, Dublin for providing laboratory facilities.
PY - 2011/7
Y1 - 2011/7
N2 - This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7- O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured by the DPPH (11.02. g. Trolox/g. DW) assay, whereas oregano had the highest activity in the ORAC (28.31. g. Trolox/g. DW) test. By contrast, parsley showed the lowest antioxidant activity in both of the assays. Interrelationships of these assays and the spices were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first two components represented 73% of the total variability in antioxidant activity and different antioxidant groups. HCA classified samples into four main groups on the basis of the measured parameters.
AB - This study investigated the variations in antioxidant profiles between spices using pattern recognition tools; classification was achieved based on the results of global antioxidant activity assays (2,2-diphenyl-1-picrylhydrazyl [DPPH], oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], microsomal lipid peroxidation [MLP] and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) [ABTS]), levels of different polyphenolic compounds (gallic acid [GA], carnosol [CAR], carnosic acid [CRA], caffeic acid [CA], rosmarinic acid [RA], luteolin-7- O-glucoside [LOG], apigenin-7-O-glucoside [APOG] and total phenols [TP]) of spices namely rosemary, oregano, marjoram, sage, basil, thyme, fennel, celery, cumin and parsley, commonly consumed in Ireland were analyzed. Rosemary showed the highest antioxidant activity measured by the DPPH (11.02. g. Trolox/g. DW) assay, whereas oregano had the highest activity in the ORAC (28.31. g. Trolox/g. DW) test. By contrast, parsley showed the lowest antioxidant activity in both of the assays. Interrelationships of these assays and the spices were investigated by principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA revealed that the first two components represented 73% of the total variability in antioxidant activity and different antioxidant groups. HCA classified samples into four main groups on the basis of the measured parameters.
KW - Antioxidant activity
KW - Hierarchical cluster analysis
KW - Polyphenol
KW - Principal component analysis
KW - Spices
UR - http://www.scopus.com/inward/record.url?scp=79957657212&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2011.03.010
DO - 10.1016/j.jff.2011.03.010
M3 - Article
AN - SCOPUS:79957657212
SN - 1756-4646
VL - 3
SP - 179
EP - 189
JO - Journal of Functional Foods
JF - Journal of Functional Foods
IS - 3
ER -