Abstract
Herbs that are commonly used in Thai dishes were selected for evaluation in order to determine their phenolic compounds, antioxidant activity, and in vitro potential inhibition against α-amylase and α-glucosidase. The total phenolic content ranged from 2.89 to 75.26 mg GAE/g dw. The three aqueous herb extracts with the highest total phenolic content were yellow-berried nightshade ( Solanum xanthocarpum), holy basil ( Ocimum sanctum) and acacia ( Acacia pennata). The antioxidant activity was expressed as percent inhibition of DPPH, ranging from a high of 85% in bitter gourd ( Monordica charantia) to a low of 0% in garlic ( Allium sativum) and shallot ( Allium cepa). A high correlation ( r = 0.70, p < 0.05) was observed between total phenolic content and antioxidant activity for the herb extracts in the Solanaceae family while, an insignificant high and negatively correlation ( r = −1.00, p > 0.05) for the herb extracts in the Cucurbitaceae and Umbelliferae families was observed. All of the herbs had caffeic content, varying from 0.00 to 23.93 mg/g dw. Peppermint ( Mentha canalenisa), galangal ( Languas galangal) and holy basil ( O. sanctum) had a significant p-coumaric acid content. The first and second obtained principal component represented 60% of the total variation. The potential inhibition against α-amylase for the herbs extracts ranged from 0% to 58%, while the highest percentage was observed in the acacia ( A. pennata) extract. The potential inhibition against α-glucosidase varied from 7% to 100%. A high correlation ( r = 0.68, p < 0.05) was observed between α-amylase inhibition and caffeic acid content for aqueous extracts in the Alliaceae, Cucurbitaceae, and Leguminosae families, while a high correlation ( r = 0.49, p < 0.05) was observed between α-glucosidase inhibition and total phenolic content for the aqueous extracts of all herbs. Therefore, specific culinary herbs showed to have a potential use for dietary management during the early stages of hyperglycaemia.
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