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%2F10%3A00168870" target="_blank" >RIV/62156489:43510/10:00168870 - 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
This study was conducted to evaluate 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 found in thyme (291,2 mg CE.100g-1) followed by basil cv. 'Lettuce Leaf' (251,0 mg CE.100g-1). The measured total phenolic content ranged from 0,16 g gallic acid equivalents (GAE).100g-1 to 0,80 GAE .100g-1. The highest average level of total phenolics was determined in marjoram (0,577 GAE .100g-1) and thyme (0,530 GAE .100g-1), followed by basil cvs. 'Ohře'and 'Compakt' (0, 363 and 0,250 GAE. 100g-1, respectively). Total antioxidant capacity was evaluated by the Analytik Jena Photochem system. The best results were obtained again with thyme (0,891 g Trolox equivalents (TE).100g-1) followed by basil cv. 'Lettuce Leaf' (
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
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical
Acta agriculturae Serbica : Naučni časopis Agronomskog fakulteta
ISSN
0354-9542
e-ISSN
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Volume of the periodical
15
Issue of the periodical within the volume
29
Country of publishing house
RS - THE REPUBLIC OF SERBIA
Number of pages
6
Pages from-to
77-82
UT code for WoS article
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EID of the result in the Scopus database
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