Nutritional parameters of selected culinary herbs (Lamiaceae)

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F09%3A00144427" target="_blank" >RIV/62156489:43510/09:00144427 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Nutritional parameters of selected culinary herbs (Lamiaceae)
Original language description
In this study was evaluated the content of total phenolics and flavonoids, and total antioxidant activity of 7 species and cultivars of herbs commonly used in fresh stage (basil, marjoram, summer savory, thyme). The total flavonoids content ranged from 125 to 360 mg catechin equivalents (CE).100g-1 of fresh herb. The highest average total flavonoids content was ascertained by thyme (291,2 mg CE.100g-1) followed by basil 'Lettuce Leaf' (251,0 mg CE.100g-1). In the case of total phenolic content were measured amounts in the range from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics contained marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1). Another herbs contained from 0,250 GAE .100g-1 (basil 'Compakt') to 0,363 GAE .100g-1 (basil 'Ohře'). Total antioxidant capacity was evaluated using Photochem from German company Analytik Jena. The best results were obtained again by thyme (0,891 g Trolox equivalents (TE).100g-1)
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
GC - Plant growing, crop rotation
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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