Chemical Composition and Antioxidant Activity of Some Lamiaceae Spices †
by
, and
Teodora Costea
*
,
Corina Florentina Radu
,
Maria Lidia Popescu
,
Ligia Elena Duțu
and
Cerasela Elena Gîrd
Department of Pharmacognosy, Phytochemistry and Phytotheraphy, Faculty of Pharmacy, Carol Davila University of Medicine and Pharmacy, Traian Vuia Str. no 6, district 2, 020956 Bucharest, Romania
*
Author to whom correspondence should be addressed.
†
Presented at the 16th International Symposium “Priorities of Chemistry for a Sustainable Development” PRIOCHEM, Bucharest, Romania, 28–30 October 2020.
Proceedings 2020, 57(1), 12; https://doi.org/10.3390/proceedings2020057012
Published: 9 November 2020
(This article belongs to the Proceedings of The 16th International Symposium “Priorities of Chemistry for a Sustainable Development” PRIOCHEM)
1. Introduction
Spices are widely used for culinary purposes as well as for therapeutic effects. Medicinal plants of the Lamiaceae family have been used for centuries throughout the world. The aerial parts of thyme (Thymi herba), basil (Basilici herba), and oregano (Origani herba) have a complex chemical composition represented by essential oil, phenolcarboxylic acids, flavones, and triterpenic compounds [1,2]. The above-mentioned herbal products are intensively studied due to their anti-inflammatory, antibacterian, antioxidant, gastroprotective, hypolipidemic, hypoglycemic and antitumor effects [3,4,5]. The aim of our work was the phytochemical screening and evaluation of the antioxidant activity of oregano, basil and thyme aerial parts acquired from indigenous manufactures.
2. Materials and Methods
Spices were purchased from a local supermarket (Bucharest) in October 2019. For phytochemical screening, qualitative (specific chemical reactions, thin layer chromatography—TLC) and quantitative assays have been used. TLC analysis has been used for the evaluation of analyzed spices essential oil compositions. Total polyphenols (expressed as tannic acid equivalents), flavones (expressed as rutin equivalents), phenolcarboxylic acids (expressed as caffeic acid equivalents), and essential oil contents were determined by means of spectrophotometric and volumetric methods. The antioxidant capacity was evaluated by means of a ferric reducing power assay. The antioxidant activity was expressed as EC50 (µg/mL).
3. Results
Qualitative analysis revealed the presence of phenolcarboxylic acids, polysaccharides, flavones, coumarines, tannins, and proanthocyanidins for all analyzed spices. TLC analysis showed the presence of linalool (for oregano aerial parts) and eugenol (for basil and oregano aerial parts). Regarding the quantitative assays, the essential oil content varied between 2% and 3.5%. Oregano aerial parts showed the highest content of phenolcarboxylic acids (0.68 g%), while basil had the highest total phenolic content (3.05 g%). The flavones content decreased as follows: oregano > basil > tyme. The highest antioxidant capacity was found for oregano aerial parts (EC50 = 0.61 µg/mL), followed by basil (EC50 = 0.85 µg/mL).
4. Conclusions
Analyzed Lamiaceae spices are a source of bioactive compounds with antioxidant activity and can be used as an adjuvant for diseases in which oxidative stress represents a key factor.
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MDPI and ACS Style
Costea, T.; Radu, C.F.; Popescu, M.L.; Duțu, L.E.; Gîrd, C.E. Chemical Composition and Antioxidant Activity of Some Lamiaceae Spices. Proceedings 2020, 57, 12. https://doi.org/10.3390/proceedings2020057012
AMA Style
Costea T, Radu CF, Popescu ML, Duțu LE, Gîrd CE. Chemical Composition and Antioxidant Activity of Some Lamiaceae Spices. Proceedings. 2020; 57(1):12. https://doi.org/10.3390/proceedings2020057012
Chicago/Turabian StyleCostea, Teodora, Corina Florentina Radu, Maria Lidia Popescu, Ligia Elena Duțu, and Cerasela Elena Gîrd. 2020. "Chemical Composition and Antioxidant Activity of Some Lamiaceae Spices" Proceedings 57, no. 1: 12. https://doi.org/10.3390/proceedings2020057012
