Abstract
The antioxidant and antibacterial activities of ethanolic extract and phenolic compounds extract of Lemon balm (Melissa officinalis) and Oregano (Oreganum vulgare) plants were studied; the phenolic content and the relationship between these compounds and the above activities were also investigated. The results showed that the Lemon balm had the highest phenolic content (56.5% mg g) and the phenolic content of Oregano was twice lower than Lemon balm. Lemon balm has the highest antioxidant activity which causes lipid peroxidation inhibition activity of linoleic acid (90.5%), this activity was more than ?-tocopherole antioxidant activity (79.3 %). It was found that the main source of antioxidant activity of these plants was belonging to phenolic compounds and the results proved the strong relationship between antioxidant activity and phenolic content. The ethanolic extract of Lemon balm was exhibited strong antibacterial activity ,the inhibition included all bacterial isolates , with highest inhibition zone against Bacillus cereus ( 26 mm), while Oregano did not exhibit clear antibacterial activity, Aeromonas hydrophila was the most resistant isolate . It was obvious from the results of effect of phenolic compounds on bacteria that no relationship between antibacterial activity and phenolic content and the inhibition may be due to other compounds.
Highlights
For a long period of time plants activity
Some plants from family labiatae such as Melissa officinalis and Oreganum vulgare have demonstrated high antioxidant phenolic compounds and ascorbic acid [2]
The results showed that lemon balm had the highest total phenolic content (56. 5 mg/g)
Summary
For a long period of time plants activity. Some plants from family labiatae such as Melissa officinalis and Oreganum vulgare have demonstrated high antioxidant phenolic compounds and ascorbic acid [2]. The phenolic compounds reported to be present in those plants are hydroxycinnamic acid and flavones, mainly in the form of esters and glycosides [3]. Modern dietology recommends the use of several aromatic herbs (fresh or dry) to improve and enhance the flavor and aroma of the prepared mails [2]. Addition of these herbs in foods imparts flavor and pungent stimuli and provides natural. Phenolics belong to the very important group of plant antioxidants. The aim of this study is evaluation the antioxidant capacity and antibacterial activity of selected herbs lemon palm and Oregano, using the ethanolic and purified phenolics extracts of these plants, and studies the relationship between the phenolic contents and these activities
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