Evaluating the Effects of Different Extraction Solvents on Yield and Toxicity of Certain Spices Extract

Spices have claimed health benefits, and they are rich in polyphenolic compounds with antioxidant properties, providing numerous bioactive compounds, can also be used as immunostimulants and therapeutic agents in aquaculture. The aim of this study was to assess the extraction yield of some selected spices named Onion ( Allium cepa), Ginger (Zingiber officinale), Bay leaf (Laurus nobilis), Fenugreek seed (Trigonella foenum-graecum), Fennel seed (Foeniculum vulgare), Mustard seed (Brassica juncea), Black pepper (piper nigrum), & Cumin (Cuminum Cuminum) as well as their toxicity using the brine shrimp lethality test (BSLA, LC₅₀) and Zebra Fish Assay in relation to four different solvents Hexane (H), Ethyl acetate (EA), Ethanol (E), Methanol (M). The highest extraction yield (38.7%) was obtained from the Ethyl acetate extract of B. juncea and the lowest (2.4%) from the Ethanol extract of C. Cuminum. This experiment used two-fold serial dilution to evaluate the acute toxicity of spice extracts at doses up to 1000 µg/ml. In BSLA, according to Probit Regression Analysis (p <0.05), B. juncea for two solvents ( EA & M), L. nobilis for Hexane and T. foenum-graecum for Ethanol were non-toxic with LC₅₀ > 1000 µg/ml. P. nigrum & Z. officinale showed higher toxicity for three solvents ( EA, E & M) and moderate toxicity for Hexane. In, Zebra Fish Assay, L. nobilis, A. cepa & T.  foenum-graecum were non-toxic for three solvents (EA, M & E), respectively. Z. officinale & P. nigrum showed higher toxicity for all solvents. The study suggests that certain spices may be toxic when applied in high concentrations, requiring further research using different animal model.

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