2.3.10. Phosphomolybdate Assay (PMA)

The PMA of all the spices was measured by using the method of Nićiforović, et al. [19] with modifications. For the PMA, 40 μL of each spice extract was added to 260 μL of phosphomolybdate reagent (0.6 M H₂SO₄, 0.028 M sodium phosphate and 0.004 M ammonium molybdate). The mixture was incubated at 95 °C for 90 min, cooled at room temperature and absorbance was measured at 695 nm. A standard curve was generated using concentrations of 0–200 μg/mL ascorbic acid and the results were expressed as mg AAE/g.