EVALUATION OF THE CONTENT OF PHENOLIC COMPOUNDS AND ANTIOXIDANT CAPACITY OF HERBS

Abstract

The article assesses the content of phenolic compounds and antioxidant capacity of herbs. The material for the study was fresh herbs: sweet basil, lemon balm, marjoram - oregano, rosemary and thyme. Both whole herbs and their individual morphological parts (leaf, stem, trunk) were analyzed. The content of polyphenolic compounds was determined using the Folin-Ciocalteu reagent, and the results were presented as GAE / g (gallic acid equivalent). Antioxidant properties of the studied herbs were determined spectrophotometrically. Total polyphenol content and antioxidant capacity were determined by extraction using alcohol and water. Alcohol extraction had a more favorable effect on significantly higher concentration of polyphenolic compounds and higher antioxidant capacity than water extraction. The antioxidant capacity of individual herbs and their morphological parts closely correlated with the content of polyphenolic compounds. The highest concentration of polyphenols and simultaneously the highest antioxidant capacity were observed in the leaves of herbs and whole plants, the lowest - in stems and petioles. Among the fresh herbs studied, rosemary was characterized by the highest concentration of polyphenols. In terms of dry matter, a significantly higher concentration of polyphenolic compounds and simultaneously the highest antioxidant capacity were characteristic of oregano and rosemary, then thyme and lemon balm, and the lowest - of sweet basil.