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Antioxidant activity and phenolic compounds in 32 selected herbs
Abstract
Total equivalent antioxidant capacities (TEAC) and phenolic contents of 32 spices extracts from 21 botanical families grown in Poland were investigated. The total antioxidant capacity was estimated by the following methods: ABTS+ (2,2'azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)), DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and ferric reducing/antioxidant power (FRAP) expressed as TEAC. The total phenolics were measured using a Folin-Ciocalteu assay. Qualitative and quantitative analyses of major phenolics by reverse-phase high-performance liquid chromatography (RP-HPLC) were also used. Major phenolic acids identified in analyzed species were caffeic, p-coumaric, ferulic and neochlorogenic, while predominant flavonoids were quercetin, luteolin, apigenin, kaempferol and isorhamnetin. Myricetin was detected only in Epilobium hirsutum. Many investigated spices had high levels of phenolics and exhibited high antioxidant capacity. The TEAC values of the spices ranged from 1.76 to 346 μM trolox/100 g dw, from 7.34 to 2021 μM trolox/100 g dw, and 13.8 to 2133 μM trolox/100 g dw for ABTS+, DPPH and FRAP, respectively. The total phenolic content, measured using a Folin-Ciocalteu assay, ranged from 0.07 to 15.2 mg of gallic acid equivalents (GAE)/100 g dw. The herbs with the highest TEAC values were Syzygium aromaticum, E. hirsutum and the species belonging to the Labiatae and Compositae family. A positive relationship between TEAC (ABTS+ and FRAP) values and total phenolic conten…
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Total phenols and flavonoids were present in higher amounts in extracts correlating to their antioxidant capacity.
“Total phenols and flavonoids were present in higher amounts in extracts correlating to their antioxidant capacity. 30”
From Caralluma umbellata Haw. protects liver against paracetamol toxicity and inhibits CYP2E1 (2017) · cites this paper as [30]
Citations
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854 · cited 1×
“Polyphenolic compounds are commonly found in both edible and inedible plants, and they have been reported to have multiple biological effects, including antioxidant activity (Kähkönen et al., 1999).”
BackgroundAntioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
Djeridane, A., Yousfi, M., Nadjemi, B., Boutassouna, D., Stocker, P., & Vidal, N. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.04.028 · Cited by 1,792
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Michalak, M. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23020585 · Cited by 460
Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet
Viuda‐Martos, M., Ruiz Navajas, Y., Sánchez Zapata, E., Fernández‐López, J., & Pérez‐Álvarez, J. A. (2010) · Flavour and Fragrance Journal · doi:10.1002/ffj.1951 · Cited by 338
Grover, P., Bhatnagar, A., Kumari, N., Narayan Bhatt, A., Kumar Nishad, D., & Purkayastha, J. (2021) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2020.12.037 · Cited by 156
Anal, A. K., Jaisanti, S., & Noomhorm, A. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0793-x · Cited by 72
Seo, B.-J., Bajpai, V. K., Rather, I. A., & Park, Y.-H. (2015) · Indian Journal of Pharmaceutical Education and Research · doi:10.5530/ijper.49.4.6 · Cited by 62
Marmouzi, I., Karym, E. M., Alami, R., El Jemli, M., Kharbach, M., Mamouch, F., Attar, A., Faridi, B., Cherrah, Y., & Faouzi, M. E. A. (2019) · Oriental Pharmacy and Experimental Medicine · doi:10.1007/s13596-018-0335-9 · Cited by 24
Peanparkdee, M., Iwamoto, S., & Yamauchi, R. (2017) · Food and Bioprocess Technology · doi:10.1007/s11947-017-1945-9 · Cited by 21
Caralluma umbellata Haw. protects liver against paracetamol toxicity and inhibits CYP2E1
Bellamakondi, P. K., Godavarthi, A., & Ibrahim, M. (2017) · BioImpacts · doi:10.15171/bi.2018.04 · Cited by 15
Metadata
- Authors
- WOJDYLO, A., OSZMIANSKI, J., & CZEMERYS, R.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007
- Volume
- 105
- Issue
- 3
- Pages
- 940-949
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2146933403
- Cited by
- 2,023
- References
- 2
- Citations by year
- 2026: 69 · 2025: 114 · 2024: 102 · 2023: 115 · 2022: 151 · 2021: 180 · 2020: 151 · 2019: 159 · 2018: 135 · 2017: 130 · 2016: 113 · 2015: 133 · 2014: 117 · 2013: 124 · 2012: 86
- FWCI
- 16.68
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- antioxidant activity, phenolic compounds, herbs, spices, total antioxidant capacity, phenolic acids, flavonoids, caffeic acid, p-coumaric acid, ferulic acid, neochlorogenic acid, quercetin, luteolin, apigenin, kaempferol, isorhamnetin, myricetin, Epilobium hirsutum, Syzygium aromaticum, Lamiaceae, Asteraceae, plant families
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