The effect of drying on antioxidant activity of selected Lamiaceae herbs

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A68423" target="_blank" >RIV/60460709:41210/15:68423 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/474" target="_blank" >http://dx.doi.org/10.5219/474</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/474" target="_blank" >10.5219/474</a>

Result language
angličtina
Original language name
The effect of drying on antioxidant activity of selected Lamiaceae herbs
Original language description
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.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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