VARIATION IN CONTENT OF ANTIOXIDANT AND FREE RADICAL SCAVENGING ACTIVITY OF BASIL (Ocimum Basilicum), DILL (Anethum graveolens) AND PARSLEY (Petroselinum sativum)

Ana LEAHU, Cristina DAMIAN, Mircea OROIAN, Veronica MICLESCU, Sorina ROPCIUC

Abstract

The aim of this study was to determine the content of polyphenolics, antioxidant activity and vitamin  C  in  the  extracts  of  three  medicinal  and  aromatic  plants:  basil  (Ocimum  Basilicum),  dill (Anethum graveolens) and parsley (Petroselinum sativum).  The content of total polyphenols determined  for the three  aromatic plants can be estimated as  high. The 1,1´-diphenyl-2-picrylhydrazyl (DPPH) test were applied to determine antioxidant activity, which was also high in  comparison  with other herbs species. With regard to IC 50 values (%), the order in DPPH radical-scavenging were dried parsley (14.45) > fresh basil (9.03) > and fresh parsley (8.62). The ascorbic acid content varied between 347.60 mg/100g in the fresh parsley and 16.53 from dried dill. These results suggest the Ocimum Basilicum extract with highest polyphenolic content has more antioxidant activity against protein oxidation.

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