Evaluation of phenolic content, antioxidant capacity, and α-amylase inhibitory activity of clove, cinnamon, bay leaves, curry leaves, ginger, and fenugreek

Abstract

Spices are widely recognized for their culinary significance and growing relevance as sources of bioactive compounds with potential health-promoting effects. The present study aimed to comparatively evaluate the functional properties of six commonly consumed culinary spices, clove (Syzygium aromaticum), cinnamon (Cinnamomum verum), bay leaves (Cinnamomum tamala), curry leaves (Murraya koenigii), dried ginger (Zingiber officinale), and fenugreek (Trigonella foenum-graecum), with particular emphasis on phenolic content, antioxidant activity, and antidiabetic potential. Methanolic extracts of the spices were prepared and analyzed for total phenolic content using the Folin-Ciocalteu method, antioxidant activity using the DPPH free radical scavenging assay, and α-amylase inhibitory activity as an indicator of antidiabetic potential. The results revealed significant variation (p