Antioxidant activity of fresh and dry herbs of some lamiaceae species

Auteur(s) :
Leja M., Mareczek A., Capecka E.
Date :
Nov, 2005
Source(s) :
Food chemistry. #93:2 p223-226
Adresse :
Reprints: CAPECKA E,UNIV AGR KRAKOW,FAC HORT DEPT VEGETABLE CROPS;29 LISTOPADA 54;PL-31425 KRAKOW, POLAND. ecapecka@ogr.ar.krakow.pl Research Institutions: Univ Agr Krakow, Fac Hort, Dept Vegetable Crops, PL-31425 Krakow, Poland. Univ Agr Krakow, Fac Hort, Dept Plant Physiol, PL-31425 Krakow, Poland. Discipline: FOOD SCIENCE/NUTRITION CC Editions / Collections: Agriculture, Biology & Environmental Sciences (ABES) Language: English Document type: Article

Sommaire de l'article

The herbs of lemon balm, oregano, and peppermint were analysed immediately after harvest and after drying to determine their antioxidant activity and content of total phenolics, L-ascorbic acid, and carotenoids. The strongest inhibition of linoleic acid (LA) peroxidation was found for fresh and dried oregano. For peppermint and lemon balm it was significantly lower and decreased after drying. The ability to scavenge the free radical DPPH (2,2-diphenyl-1-picrylhydrazyl) was very high in almost all tested samples, exceeding 90%. The three species tested had a very high content of total phenolics and drying of oregano and peppermint resulted in their considerable increase. The highest content of ascorbic acid was determined in fresh peppermint and lemon balm and carotenoid content was at a similar level in all the species tested. Drying caused great losses of these compounds.

Source : Pubmed
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