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

Abstract

The antioxidant properties of commercial preparations of turmeric, ginger, and thyme were compared to those of the fresh spices. The composition of the spices was determined using chromatography, which allowed for comparison of the chemical composition of the fresh and powdered spices. ABTS and DPPH tests were performed to measure the antioxidant activity of the spice extracts. The results indicate that extracts prepared from fresh turmeric and ginger exhibit greater antioxidant properties, while thyme extract had higher antioxidant capacity if prepared from powdered material.