Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

作者：Henning Susanne M^*; Zhang Yanjun; Seeram Navindra P; Lee Ru Po; Wang Piwen; Bowerman Susan; Heber David

来源：International Journal of Food Sciences and Nutrition, 2011, 62(3): 219-225.

DOI：10.3109/09637486.2010.530595

• Antioxidant capacity
• herbs
• spices
• total phenolic content

We determined whether nine common herbs (basil, chili, cilantro, dill, garlic, ginger, lemongrass, oregano, and parsley) and one herb mixture (Italian Herbs) retain the antioxidant capacity (AC) and content of phenolics and characteristic marker compounds during processing to dry and paste forms. Oregano exhibited the highest AC among the herbs tested in dry and fresh forms. Compared with fresh herbs, the AC in dry form was decreased in garlic, chili, dill, oregano and parsley and paste form of oregano and basil. With the exception of dried garlic and lemongrass in fresh and paste form, all herbs in dry, paste, and fresh form contained significant AC. The AC was correlated significantly to the total phenolic content in both dry and fresh form. However, there was no significant correlation between the AC and the concentration of chemical marker compounds. In summary, processed herbs contribute significant amounts of AC to the diet.

• 出版日期2011-5