The effect of storage on quality of herbs genus Origanum

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F16%3A70603" target="_blank" >RIV/60460709:41210/16:70603 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/608" target="_blank" >http://dx.doi.org/10.5219/608</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/608" target="_blank" >10.5219/608</a>

Result language
angličtina
Original language name
The effect of storage on quality of herbs genus Origanum
Original language description
Lamiaceae family herbs: oregano (Origanum vulgare L.) and Greek oregano (Origanum heracleoticum L.) were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols w
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
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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