Influence of antioksidant capacity of different types aromatic plant

Kamilica, majčina dušica, lavanda, kadulja i menta su aromatske i ljekovite biljke koje sadrže biološki aktivne spojeve naročito fenole kojima se pripisuje antioksidativno djelovanje. Cilj ovog rada bio je odrediti koncentraciju ukupnih fenola i flavonoida te antioksidacijski kapacitet u navedenim biljnim vrstama. Određivanje ukupnih fenola i flavonoida provedeno je spektrofotometrijskim metodama, a određivanje antioksidativnog kapaciteta primjenom tzv. „ferric reducing antioxidant power“ (FRAP) metode. Sve istraživane biljne vrste bogat su izvor fenolnih spojeva i imaju visok antioksidacijski kapacitet. Njaveća koncentracija ukupnih fenola određena je u menti, a u padajućem nizu slijede kadulja, majčina dušica, lavanda i kamilica. U ukupnoj količini fenolnih spojeva dominiraju spojevi iz skupine neflavonoida. Unatoč tomu što fenolni spojevi doprinose antioksidacijskom kapacitetu najviši antioksidacijski kapacitet određen je u ekstraktu kadulje, a u padajućem nizu slijede menta, lavanda, majčina dušica te kamilica.Chamomile, thyme, lavender, sage and mint are aromatic and medicinal herbs that contain biologically active compounds, particularly phenols which contribute to strong antioxidant capacity. The aim of this study was to determine concentration of total phenolics and flavonoids and antioxidant capacity in these herbs. Determination of total phenolics and flavonoids was carried out using spectrophotometric methods while antioxidant capacity was determined using the so-called "Ferric reducing antioxidant power” (FRAP) method. All analyzed herbs are a rich source of phenolic compounds and have a high antioxidant capacity. The highest concentration of total phenolics was determined in mint, followed by sage, thyme, lavender and chamomile. Nonflavonoids dominate in the amount of total phenolic compounds in all analyzed extracts. Despite the fact that phenolic compounds contribute most to the antioxidant capacity, the highest antioxidant capacity was determined in sage extract, followed by mint, lavender, thyme and chamomile