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Publication
The potential of fresh versus dried aromatic herbs as source of antioxidant compounds
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Advisor(s)
Abstract(s)
Introduction: Aromatic herbs have been used over the centuries, ubiquitously, with culinary or medicinal purposes. Nowadays they attract the interest of the scientific community due to their potential health benefits namely regarding oxidative processes in the body, such as age-related degenerative disorders and metabolic diseases, because herbs are considered a source of antioxidants. The use of antioxidants in lipids and lipid-containing foods is one method to minimize rancidity, retard the formation of toxic oxidation products, maintain nutritional quality and increase the shelf life of food products [1]. Antioxidants such as flavonoids, tannins, coumarins, lignans and terpenoids are found in various plant products (such as fruits, leaves, seeds, and oils). For this reason, there is a growing interest in separating these plant antioxidants and using them as natural antioxidants [1]. The aim of this study was to evaluate the potential of seven aromatic as a source of antioxidant compounds. Fresh and dried samples were acquired in local markets. Four methods were used to evaluate the antioxidant potential of the selected aromatic plants: the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging assay, the β-carotene bleaching assay, the total phenolics assay and the total flavonoids assay. Analyses were performed in triplicate.
Description
Keywords
Composição de Alimentos Segurança Alimentar Aromatic Herbs Antioxidant compounds