The effect of drying on antioxidant activity of selected lamiaceae herbs
Keywords:Herb, Lamiaceae, antioxidant activity, DPPH method, total phenolics contents
Antioxidant activity and total phenolics content of selected fresh and dried herbs from the Lamiaceae family were compared. The analysed herbs included Thymus vulgaris, Origanum vulgare, Satureja hortensis, Origanum majorana, and Origanum heracleoticum from the 1st and the 2nd harvests. The antioxidant activity was determined using DPPH method and the total content of phenols was analysed using the Folin-Ciocalteu reagent. Ascorbic and gallic acids were used as reference standards. All the analysed herbs had the reasonable potential to reduce the DPPH radical. The dried herbs from the 2nd harvest had the highest antioxidant activity. Oregano exhibited the highest antioxidant activity from the analyzed samples of both harvests together. The descending order of the samples was oregano ˃ Greek oregano ˃ marjoram ˃ summer savory ˃ thyme. Marjoram from the 2nd harvest had the highest antioxidant activity from the fresh samples. The lowest activity was observed in thyme from the 2nd harvest. In case of dried samples, the highest antioxidant activity was measured in sample of Greek oregano from the 2nd harwest. The lowest activity was observed in thyme from the 1st and 2nd harvest again. The descending order of total phenolics content for both harvests together was oregano ˃ Greek oregano ˃ marjoram ˃ summer savory ˃ thyme. In case of fresh herbs the highest total phenolics content was measured in oregano from the 1st harvest, the lowest content was measured in summer savory from the 2nd harvest. Greek oregano from the 2nd harvest had the highest values from dried herbs. Dried thyme from the second harvest had the lowest total phenolics content. The correlation between the DPPH values and the total content of phenols was determined (for fresh herbs: 0.4917; for dried herbs: 0.8698). According to the total content of phenols a statistically significant difference between the fresh and dried herbs from the 2nd harvest (p = 0.0185) was found.
Buřičová, L., Andjelkovic, M., Čermáková, A., Réblová, Z., Jurček, O., Kolehmainen, E., Verhé, R., Kvasnička, F. 2011. Antioxidant Capacity and Antioxidants of Strawberry, Blackberry, and Raspberry Leaves. Czech Journal of Food Sciences, vol. 29, no. 2, p. 181-189.
[cit. 2015-03-10] Available at: http://agriculturejournals.cz/publicFiles/37219.pdf
Cao, G., Sofic, E., Prior, R. L. 1997. Antioxidant and prooxidant behavior of flavonoids: structure-activity relationship. Free Radical Biology and Medicine, vol. 22, no. 5, p. 749-760. https://doi.org/10.1016/S0891-5849(96)00351-6
Capecka, E., Mareczek, A., Leja, M. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, vol. 93, no. 2, p. 223-226. https://doi.org/10.1016/S0891-5849(96)00351-6
Chrpová, D., Kouřimská, L., Gordon, M. H., Heřmanová, V., Roubíčková, I., Pánek, J. 2010. Antioxidant activity of selected phenols and herbs used in diets for medicinal conditions. Czech Journal of Food Sciences, vol. 28, no. 4, p. 317-325. [cit. 2015-03-10] Available at: http://agriculturejournals.cz/publicFiles/26123.pdf
Dorman, H. J. D., Peltoketo, A., Hiltunen, R., Tikkanen, M. J. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extract from selected Lamiaceae herbs. Food Chemistry, vol. 83, no. 2, p. 255-262. https://doi.org/10.1016/S0308-8146(03)00088-8
Halliwell, B. 1995. Antioxidant characterisation: Methodology and mechanism. Biochemical Pharmacology, vol. 49, no. 10, p. 1341-1348. https://doi.org/10.1016/0006-2952(95)00088-H
Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B., Brunton, N. P. 2010. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, vol. 123, no. 1, 85-91. https://doi.org/10.1016/j.foodchem.2010.04.003
Jacob, R. A. 1995. The integrated antioxidant system. Nutrition Research, vol. 15, no. 5, p. 755-766. https://doi.org/10.1016/0271-5317(95)00041-G
Katalinic, V., Milos, M., Kulisic, T., Jukic, M. 2006. Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry, vol. 94, no. 4, p. 550-557. https://doi.org/10.1016/j.foodchem.2004.12.004
Mechergui, K., Coelho, J. A., Serra, M. C., Lamine, S. B., Boukhchina, S., Khouja, M. L. 2010. Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) letswaart from Tunisia: chemical composition and antioxidant activity. J. Sci. Food Agric., vol. 90, no 10, p. 1745-1749. https://doi.org/10.1002/jsfa.4011 PMid:20564436
Pirbalouti, A. G., Mahdad, E., Craker, L. 2013. Effects of drying methods on qualitative and quantitative properties of essential oil of two basil landraces. Food Chemistry, vol. 141, no. 3, p. 2440-2449. https://doi.org/10.1016/j.foodchem.2013.05.098 PMid:23870979
Rhim, J. W., Xi, Y., Jeong, W. C., Ham, K. S., Chung, H. S., Kim, E. S. 2009. Effect of drying method on antioxidant activity of Jiwhang (Rehmannia glutinosa). Food Science and Biotechnology, vol. 18, no. 6, p. 1464-1469. [cit. 2015-03-10] Available at: http://www.earticle.net/Article.aspx?sn=114157
Roby, M. H. H., Sarhan, M. A., Selim, K. A. H., Khalel, K. I. 2013. Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts. Industrial Crops and Products, vol. 43, p. 827-831. https://doi.org/10.1016/j.indcrop.2012.08.029
Sabolová, M. 2012. Antioxidant activity of medicinal, aromatic and culinary herbs from organic and conventional farming. Diploma theses. Prague: Czech University of Life Sciences Prague, 80 p.
Sefidkon, F., Abbasi, K., Khaniki, G. B. 2006. Influence of drying and extraction methods on yield and chemical composition of the essential oil of Satureja hortensis. Food Chemistry, vol. 99, no. 1, p. 19-23. https://doi.org/10.1016/j.foodchem.2005.07.026
Srinivasan, K. 2014. Antioxidant potential of spices and their active constituents. Crit. Rev. Food Sci. Nutr., vol. 54, no. 3, p. 352-372. https://doi.org/10.1080/10408398.2011.585525 PMid:24188307
Stratil, P., Kubáň, V., Fojtová, J. 2008. Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Sciencies, vol. 26, no. 4, p. 242-253. [cit. 2015-03-10] Available at: http://www.agriculturejournals.cz/publishedArticles/CJFS/2008-26-4-242.pdf
Vidovic, S. S., Vladic, J. Z., Vastag, Z. G., Zekovic, Z. P., Popovic, L. M. 2014. Maltodextrin as a carrier of health benefit compounds in Satureja montana dry powder extracts obtained by spray drying technique. Powder Technology, vol. 268, p. 209-216. https://doi.org/10.1016/j.powtec.2014.03.038
Yesiloglu, Y., Sit, L., Kilic, I. 2013. In vitro antioxidant activity and total phenolic content of various extracts of Satureja hortensis L. collected from Turkey. Asian Journal of Chemistry, vol. 25, no. 15, p. 8311-8316. https://doi.org/10.14233/ajchem.2013.14731
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).