Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

M. B. Hossain, C. Barry-Ryan, A. B. Martin-Diana, N. P. Brunton

Research output: Contribution to journalArticlepeer-review

278 Citations (Scopus)

Abstract

The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at -20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.

Original languageEnglish
Pages (from-to)85-91
Number of pages7
JournalFood Chemistry
Volume123
Issue number1
DOIs
Publication statusPublished - 1 Nov 2010

Keywords

  • Antioxidant capacity
  • Drying
  • Herbs
  • Rosmarinic acid
  • Total phenol

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