Chemical composition, flavonoid - phenolic contents and radical scavenging activity of four major varieties of cardamom

Abstract

The relative levels of antioxidant activity, total flavonoid content, total phenolic content and reducing power of different organic and aqueous extracts with hexane sequentially extracted , dichloromethane, ethyl acetate, methanol and water of four different varieties of cardamom viz. Mysore, Malabar, Vazhukka and Guatemala have been studied. Ethyl acetate extract of all varieties showed greater activity. Based on the results Malabar variety was identified as the best source of antioxidant compounds. Chemical analysis of the samples was carried out to calculate the percentage amount of components present in the sample. The data given are in the normal range reported for the varieties. Chemical compositions of the essential oil of seed powder of these varieties were studied by GC and GC-MS. The main constituents identified were terpinyl acetate ranging between 61.65 % - 68.19 % followed by cineol (7.23 %-11.76 %).