Abstract
The antioxidant properties and polyphenol content of some selected aromatic plants grown in Greece were studied. Plants were refluxed with 60% methanol after acid hydrolysis. The phenolic substances were quantified by High Performance Liquid Chromatography–Diode Array Detector (HPLC-DAD). The antioxidant capacity of the extracts was determined with the Rancimat test using sunflower oil as substrate. Free radical scavenging activity was measured using the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results were compared with standard butylated hydroxytoluene (BHT) and ascorbic acid. Total phenol concentration of the extracts was estimated with Folin-Ciocalteu reagent using gallic acid as standard. All plant extracts examined showed antioxidant capacity and contained phenolic compounds. Caffeic acid was detected in all the examined plant extracts. Ferulic acid was also detected in all the methanolic extracts, except from P. lanata, in rather high concentration. The amount of total phenolics varied slightly in plant materials and ranged from 8.2 mg to 31.6 mg of gallic acid/g dry sample. The highest amount was found in O. dictamnus, and the lowest in N. melissifolia.
Highlights
Aromatic plants are considered as perfect sources of natural antioxidants [1], such as phenolic substances, usually referred as polyphenols, which are ubiquitous components of plants and herbs
A great number of aromatic plants have been reported as having anti-inflammatory, antiallergic, antimutagenic, antiviral antithrombotic, and vasodilatory actions [5]
Dictamnus is an aromatic plant found in Crete and it was used from ancient times against stomach pains and as an effective painkiller and wound healing agent
Summary
Polyphenols are antioxidants with redox properties which allow them to act as reducing agents, hydrogen donators, and singlet oxygen quenchers. Eucalyptus is one of the most known aromatic plants in the world trade market. It grows in Australia and in Mediterranean countries. Oregano is very often used in Greek cuisine as seasoning due to its strong flavour. It contains glycosides such as apigenin, luteonin, diosmetin [6]. Green tea, such as sideritis, as well as black tea, has been examined by many researchers for their content in polyphenols. The glycosides are hydrolysed and the resulting aglycones are identified and quantified [7]
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