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Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Author

Listed:
  • Diana Chrpová

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Lenka Kouřimská

    (Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague, Czech Republic)

  • Michael Harry Gordon

    (Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Reading, UK)

  • Veronika Heřmanová

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Iva Roubíčková

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan Pánek

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (Melissa officinalis L.), peppermint (Mentha x piperita L.), oregano (Origanum vulgare L.), Greek oregano (Origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (Rosmarinus officinalis L.), marjoram (Majorana hortensis), hyssop (Hyssopus officinalis L.), sweet basil (Ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

Suggested Citation

  • Diana Chrpová & Lenka Kouřimská & Michael Harry Gordon & Veronika Heřmanová & Iva Roubíčková & Jan Pánek, 2010. "Antioxidant activity of selected phenols and herbs used in diets for medical conditions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(4), pages 317-325.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:4:id:129-2010-cjfs
    DOI: 10.17221/129/2010-CJFS
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    References listed on IDEAS

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    1. Nazan Celikel & Gökhan Kavas, 2008. "Antimicrobial properties of some essential oils against some pathogenic microorganisms," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 174-181.
    2. I. Hrádková & J. Šmidrkal & V. Filip & R. Merkl & E. Kabrdová, 2009. "Antioxidant Stability of Phenolic Acids and Their Esters," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 1-41.
    3. Jana Horváthová & Milan Suhaj & Martin Polovka & Vlasta Brezová & Peter Šimko, 2007. "The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 25(3), pages 131-143.
    4. Štefan Schmidt & Jan Pokorný, 2005. "Potential application of oilseeds as sources of antioxidants for food lipids - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 23(3), pages 93-102.
    5. Pavel STRATIL & Vlastimil KUBÁŇ & Jitka FOJTOVÁ, 2008. "Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(4), pages 242-253.
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    Cited by:

    1. Barbora Pohořelá & Andrea Poláchová & Markéta Růžičková & Marek Doležal & Jana Pulkrabová & Jan Pánek, 2022. "Nutritional evaluation of the full-day diet," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(2), pages 118-129.

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