Résumé:
time in Algerian cuisine. The aqueous extracts of spices prepared by decoction with a
concentration of 0.012 g/ml, contain different classes of secondary metabolites returned from
various biological activities. The decoctions had different colors with a very aromatic smell.
Their quantitative spectrophotometric assay analysis showed that clove decoction is very rich
in polyphenols with a content of (2244.39 EAG/100g) and cumin is the richest in flavonoids
with a content of (92.44 mg EQ/g DM) and also exhibits good antioxidant activity with an IC50
of 14.38±0.26 μg/ml. Clove decoction proved to be the most potent antioxidant to BHT and
ascorbic acid (IC50 = 6.13±1.13 μg/ml). The evaluation of the antibacterial activity carried out
by the disc method has also shown that the decoction of cubeb is active on P. aeruginosa and
that of star anise on P. mirabilis with zones of inhibition ranging from 10 .45±1.03mm to
16.52±1.74mm. Cumin and turmeric are the only ones able to inhibit B. cereus while they are
in addition to cinnamon inactive against E. coli, and the powder method shows interesting
entibacterial effects compared to the aqueous extracts. Powder of star anise, Tumeric, Cubebe
and Clove inhibites the growth of P. aeruginosa to varying degrees. the largest inhibition zone
was observed with Black peper powder and Star anise against followed by clove powder against
E. coli. The values of inhibition notes varied for all spices with B. cereus
