Effect of Drying Method on the Antioxidant Capacity of Six Larniaceae Herbs

M. Hossain; C. Barry-Ryan; A. Martin-Diana; N. Brunton

doi:10.21427/d74628

Effect of Drying Method on the Antioxidant Capacity of Six Larniaceae Herbs

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

Technological University Dublin

Research output: Contribution to journal › Article › peer-review

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

Original language	English
Pages (from-to)	85-91
Journal	Food Chemistry
Volume	123
Issue number	1
DOIs	https://doi.org/10.21427/d74628
Publication status	Published - 1 Jan 2010

Keywords

total phenols
rosmarinic acid
antioxidant capacity
Lamiaceae herbs
drying treatments
storage
FRAP
ORAC

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10.21427/d74628Licence: CC BY-NC-SA

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AB - 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

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KW - rosmarinic acid

KW - antioxidant capacity

KW - Lamiaceae herbs

KW - drying treatments

KW - storage

KW - FRAP

KW - ORAC

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JF - Food Chemistry

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Effect of Drying Method on the Antioxidant Capacity of Six Larniaceae Herbs

Abstract

Keywords

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