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Variation in phenolic profiles and antioxidant properties among medicinal and culinary herbs of the Lamiaceae family

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Abstract

Lamiaceae herbs are known for their ability to produce high concentrations of phenolic compounds and other antioxidants. In this study, the phenolic content and antioxidant properties of twenty-three Lamiaceae plants spanning ten different genera—including well known and less common cultivars—were determined and phenolic compounds were identified within these herbs. Phenolic production in plants is highly dependent on various environmental factors, so herbs were grown under identical conditions to minimize differences in chemical composition due to agronomic practices. Results showed statistical differences in the total phenolic contents, ferric reducing ability of plasma (FRAP) reducing capacities, and DPPH (2,2-diphenyl-1-picrylhydrazyl) antioxidant capacities among these culinary and medicinal herbs. Genus also significantly influenced phenolic concentrations and antioxidant properties. Thirteen phenolic compounds were identified within the plants including hydroxycinnamates, hydroxybenzoates, flavonoid glycosides, and tuberonic acid glucoside (a jasmonate). Hierarchical cluster analysis placed herbs in the Monarda genus in a single group that was characterized by high phenolic levels and strong antioxidant properties. Monarda plants are valued in traditional medicine based upon their healing properties, and our results suggest that these herbs are important candidates for further investigation.

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Acknowledgements

This research was supported by the Robert A. Welch Foundation, Grant Number AF-0005, and the Howard Hughes Medical Institute through the Undergraduate Science Education Program, Grant Number 52007558. Support was also provided by Southwestern University’s Herbert and Kate Dishman endowment and Faculty-Student Collaborative Projects fund. The authors would like to thank Dr. Ian Riddington and Dr. Kristin Suhr of the Mass Spectrometry Facility at the University of Texas at Austin for their contributions to the mass spectral analysis and identification of phenolic compounds within Lamiaceae herbs in this study.

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  1. Department of Chemistry and Biochemistry, Southwestern University, 1001 E. University Ave, Georgetown, TX, 78626, USA

    Jiyoun Ahn, Andie R. Alford & Emily D. Niemeyer

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  1. Jiyoun Ahn
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  2. Andie R. Alford
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  3. Emily D. Niemeyer
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Correspondence to Emily D. Niemeyer.

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Ahn, J., Alford, A.R. & Niemeyer, E.D. Variation in phenolic profiles and antioxidant properties among medicinal and culinary herbs of the Lamiaceae family. Food Measure 14, 1720–1732 (2020). https://doi.org/10.1007/s11694-020-00420-5

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