Vasiliki Lagouri - Antioxidant properties of O.onites, T.vulgaris and O.basilicum species grown in Greece and their total phenol and rosmarinic acid content

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      Publication Details (including relevant citation   information):

      Lagouri V. and Nisteropoulou E. (2009):    J. Food Lipids (16), 484-498


      This study determined the total phenol (TP), rosmarinic acid (RA)   content and the free-radical scavenging and ferric-reducing   antioxidant properties of acetonic and methanolic extracts of O.   onites (oregano), T. vulgaris (thyme) and O. basilicum (basil)   species (Crete, Greece). Oregano and thyme were higher in their   2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging

      activity than basil (EC50: 0.489, 0.555, 1.16 mg/mL,   respectively). In ferric reducing antioxidant power (FRAP) assay   oregano was superior to thyme and basil (EC50: 0.04, 0.088 and   0.1452 mg/mL, respectively), as high as butylated hydroxytoluene   (BHT) (EC50: 0.0365 mg/mL). RA was a stronger radical scavenger   than BHT and a-tocopherol (EC50: 0.032, 0.083 and 0.123 mg/mL,

      respectively) and as strong a reducing agent as ascorbic acid   (EC50: 0.00216, 0.0033 mg/mL). Thyme was the richest source of RA   compared to oregano and basil (4,532, 3,280 and 2,372 mg/kg dry   leaf, respectively). Oregano and thyme are more potent   antioxidant sources than basil. The high positive correlations   between TP, RA and DPPH activity (r = 0.854, r = 0.924,

      P < 0.05), indicate the significant contribution of   o-dihydroxyphenolic compounds to the antioxidant activity of the   plant extracts.

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