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Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran.
J Med Food. 2014 Oct; 17(10):1151-7.JM

Abstract

Total phenolic and flavonoid contents and antioxidant activity of four Iranian herbs (Lamiaceae) were investigated. The antioxidant activity of methanol extracts of thyme (Thymus daenensis Celak.), Bakhtiari savory (Satureja bachtiarica Bung.), dragonhead (Dracocephalum multicaule Montbr & Auch), and woundwort (Stachys lavandulifolia Vahl.) was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing/antioxidant power (FRAP), and trolox equivalent antioxidant capacity (TEAC). A comparison of all plant extracts in the DPPH assay indicated that dragonhead and thyme were the most effective free radical scavenging agents. Thyme demonstrated a relatively strong antioxidant activity in both the FRAP and TEAC assays. The total phenolic content of all the extracts ranged from 99 to 208 mg TAE/g extract with thyme exhibiting the highest phenolic content. The flavonoid content of the extracts, which ranged from 10.1 to 22.2 rutin equivalents/g of extract, was highest in dragonhead. A positive correlation was noted between the total phenolic content and antioxidant activity in both the FRAP and TEAC assays, while no significant correlation was observed between the DPPH, TEAC, and FRAP assay and total flavonoid, suggesting that the level of antioxidant activity in these plants varies greatly, but the total phenolic in the plant extracts provided a substantial antioxidant activity. Experimental results indicate that thyme and dragonhead extracts could be an important dietary source of phenolic compounds with high antioxidant capacity.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Ghasemi Pirbalouti A
1 Research Center for Medicinal Plants & Ethno-veterinary, Shahrekord Branch, Islamic Azad University , Shahrekord, Iran .
Siahpoosh A
No affiliation info available
Setayesh M
No affiliation info available
Craker L
No affiliation info available

MeSH

AntioxidantsBeveragesCondimentsFlavonoidsIranLamiaceaePhenolsPlant ExtractsPlants, Medicinal

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25084312

Citation

Ghasemi Pirbalouti, Abdollah, et al. "Antioxidant Activity, Total Phenolic and Flavonoid Contents of some Medicinal and Aromatic Plants Used as Herbal Teas and Condiments in Iran." Journal of Medicinal Food, vol. 17, no. 10, 2014, pp. 1151-7.
Ghasemi Pirbalouti A, Siahpoosh A, Setayesh M, et al. Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran. J Med Food. 2014;17(10):1151-7.
Ghasemi Pirbalouti, A., Siahpoosh, A., Setayesh, M., & Craker, L. (2014). Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran. Journal of Medicinal Food, 17(10), 1151-7. https://doi.org/10.1089/jmf.2013.0057
Ghasemi Pirbalouti A, et al. Antioxidant Activity, Total Phenolic and Flavonoid Contents of some Medicinal and Aromatic Plants Used as Herbal Teas and Condiments in Iran. J Med Food. 2014;17(10):1151-7. PubMed PMID: 25084312.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran. AU - Ghasemi Pirbalouti,Abdollah, AU - Siahpoosh,Amir, AU - Setayesh,Milad, AU - Craker,Lyle, Y1 - 2014/08/01/ PY - 2014/8/2/entrez PY - 2014/8/2/pubmed PY - 2015/3/31/medline KW - DPPH KW - FRAP KW - TEAC KW - dragonhead KW - savory KW - thyme KW - woundwort SP - 1151 EP - 7 JF - Journal of medicinal food JO - J Med Food VL - 17 IS - 10 N2 - Total phenolic and flavonoid contents and antioxidant activity of four Iranian herbs (Lamiaceae) were investigated. The antioxidant activity of methanol extracts of thyme (Thymus daenensis Celak.), Bakhtiari savory (Satureja bachtiarica Bung.), dragonhead (Dracocephalum multicaule Montbr & Auch), and woundwort (Stachys lavandulifolia Vahl.) was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing/antioxidant power (FRAP), and trolox equivalent antioxidant capacity (TEAC). A comparison of all plant extracts in the DPPH assay indicated that dragonhead and thyme were the most effective free radical scavenging agents. Thyme demonstrated a relatively strong antioxidant activity in both the FRAP and TEAC assays. The total phenolic content of all the extracts ranged from 99 to 208 mg TAE/g extract with thyme exhibiting the highest phenolic content. The flavonoid content of the extracts, which ranged from 10.1 to 22.2 rutin equivalents/g of extract, was highest in dragonhead. A positive correlation was noted between the total phenolic content and antioxidant activity in both the FRAP and TEAC assays, while no significant correlation was observed between the DPPH, TEAC, and FRAP assay and total flavonoid, suggesting that the level of antioxidant activity in these plants varies greatly, but the total phenolic in the plant extracts provided a substantial antioxidant activity. Experimental results indicate that thyme and dragonhead extracts could be an important dietary source of phenolic compounds with high antioxidant capacity. SN - 1557-7600 UR - https://www.unboundmedicine.com/medline/citation/25084312/Antioxidant_activity_total_phenolic_and_flavonoid_contents_of_some_medicinal_and_aromatic_plants_used_as_herbal_teas_and_condiments_in_Iran_ DB - PRIME DP - Unbound Medicine ER -