Articles
Antioxidant activity of fresh cut green and dried spices
Article number
1209_22
Pages
151 – 156
Language
English
Abstract
The antioxidant activity of fresh cut green and dried spices (basil, celery, coriander, dill, green onion, lovage, mint, oregano, ramsons, rosemary, tarragon and thyme) was evaluated.
Dried oregano, rosemary and thyme that had been packed by different producers were also tested.
The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method.
Rosemary had the highest antioxidant activity, followed by thyme and oregano.
Tarragon had the lowest antioxidant activity.
The vitamin C content of fresh cut spices changed widely, from 34 to 265 mg 100 g-1 in rosemary.
No correlation between the vitamin C content and the antioxidant activity was detected.
The results are widely variable among different plant species.
No significant differences between origins of dried spices was found.
Dried oregano, rosemary and thyme that had been packed by different producers were also tested.
The antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging method.
Rosemary had the highest antioxidant activity, followed by thyme and oregano.
Tarragon had the lowest antioxidant activity.
The vitamin C content of fresh cut spices changed widely, from 34 to 265 mg 100 g-1 in rosemary.
No correlation between the vitamin C content and the antioxidant activity was detected.
The results are widely variable among different plant species.
No significant differences between origins of dried spices was found.
Publication
Authors
M.P. Gilingerne, Cs. Orban, E.Cs. Csajbokne
Keywords
herbs, DPPH, vitamin C, rosemary, tarragon, oregano
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