Antioxidant Capacity of Aromatic Plants

Result code in IS VaVaI

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Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Antioxidační aktivita aroamtických rostlin

Original language description

Aromatic plants contain important biologically active compounds such as antioxidants (polyphenols, vitamins, minerals). To important aromatic plants belong chamomile, lavender, lemon balm, oregano, sage, and agrimony, that were analyzed in our work for polyphenol content (PP) and antioxidant capacity (AC). Photometric method with Folin-Ciocalteu reagent was used for PP determination of aromatic plants extracts. The content of PP was evaluated for extracts (10.42 – 93.35 mg GAE.g-1) in this order: oregano and lemon balm, further lavender, sage and agrimony, and the lowest for chamomile. Quantity of polyphenols and AC are affected by several factors, such as temperature of extraction. Higher temperature of extraction resulted in higher amount of extracted polyphenols and also higher AC. AC was assessed by photometric method with DPPH solution (23.32 – 146.97 mg AAE.g-1). The highest antioxidant capacity was evaluated for oregano extract, that has also the biggest value of PP. Lower AC showed extracts of lemon balm, further extracts of agrimony, sage, lavender, and the lowest AC was determined for chamomile. Oregano and lemon balm are therefore plants with higher content of biologically active compounds.

Czech name

Antioxidační aktivita aroamtických rostlin

Czech description

Aromatic plants contain important biologically active compounds such as antioxidants (polyphenols, vitamins, minerals). To important aromatic plants belong chamomile, lavender, lemon balm, oregano, sage, and agrimony, that were analyzed in our work for polyphenol content (PP) and antioxidant capacity (AC). Photometric method with Folin-Ciocalteu reagent was used for PP determination of aromatic plants extracts. The content of PP was evaluated for extracts (10.42 – 93.35 mg GAE.g-1) in this order: oregano and lemon balm, further lavender, sage and agrimony, and the lowest for chamomile. Quantity of polyphenols and AC are affected by several factors, such as temperature of extraction. Higher temperature of extraction resulted in higher amount of extracted polyphenols and also higher AC. AC was assessed by photometric method with DPPH solution (23.32 – 146.97 mg AAE.g-1). The highest antioxidant capacity was evaluated for oregano extract, that has also the biggest value of PP. Lower AC showed extracts of lemon balm, further extracts of agrimony, sage, lavender, and the lowest AC was determined for chamomile. Oregano and lemon balm are therefore plants with higher content of biologically active compounds.

Type

D - Article in proceedings

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Bezpečnosť a kontrola potravín: Zborník prác z XIV. vedeckej konferencie s medzinárodnou účasťou

ISBN

978-80-552-1649-2

ISSN

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e-ISSN

neuvedeno

Number of pages

5

Pages from-to

287-291

Publisher name

Slovenská poľnohospodárská univerzita v Nitre

Place of publication

Nitra

Event location

Piešťany

Event date

Mar 30, 2017

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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