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Int J Food Sci Nutr. 2011 May;62(3):219-25. doi: 10.3109/09637486.2010.530595. Epub 2010 Dec 1.

Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form.

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  • 1Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California 90095, USA. shenning@mednet.ucla.edu

Abstract

We determined whether nine common herbs (basil, chili, cilantro, dill, garlic, ginger, lemongrass, oregano, and parsley) and one herb mixture (Italian Herbs) retain the antioxidant capacity (AC) and content of phenolics and characteristic marker compounds during processing to dry and paste forms. Oregano exhibited the highest AC among the herbs tested in dry and fresh forms. Compared with fresh herbs, the AC in dry form was decreased in garlic, chili, dill, oregano and parsley and paste form of oregano and basil. With the exception of dried garlic and lemongrass in fresh and paste form, all herbs in dry, paste, and fresh form contained significant AC. The AC was correlated significantly to the total phenolic content in both dry and fresh form. However, there was no significant correlation between the AC and the concentration of chemical marker compounds. In summary, processed herbs contribute significant amounts of AC to the diet.

PMID:
21118053
[PubMed - indexed for MEDLINE]
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