Total Polyphenols and Antioxidant Properties of Selected Fresh and Dried Herbs and Spices
Source abstract
Abstract
In this study, the content of total polyphenols (TP) and the antioxidant activity (AA) of fresh herbs (13 in total) and those subjected to the freeze-drying process (stems and leaves separately) were compared. Moreover, the content of TP and AA of retail, commercial food spices (19 in total) of the two leading companies on the Polish market were compared. The novelty of our studies is the comparison between fresh and dried forms of herbs and spices and additionally between dried in a freeze-drying process and commercially available (in dried forms). It was found that fresh herbs and spices showed a large accumulation of polyphenolic compounds (from 466.55 to 17.23 CAE/100 g, respectively, for lemon balm and ginger). For freeze-dried herbs and spices, the highest TP content was found for marjoram (3052.34 CAE/100 g—leaves). Among commercial herbs and spices, sage (971.28 CAE/100 g) deserves attention. Fresh herbal spices, in particular oregano, (236.21 µM TE/g) had the highest AA. AA of freeze-dried herbs and spices was much lower (5.27–1.20 µM TE/g). The average value obtained for commercially available herbs and spices purchased was 1.44 µM TE/g. In the case of AA measured by the DPPH radical, thyme was characterized by the highest activity among fresh marjoram for freeze-dried herbs and spices. For dried commercial spices, the highest levels of AA were found for cumin.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Food Drying and Modeling · Freezing and Crystallization Processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture, 30-149 Cracow, Poland
Funding
Research subsidy
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