Chemometric characterization of twenty three culinary herbs and spices according to antioxidant activity
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Antioxidants rich food protects human body against free radicals and reduces the risk of many health problems. Herbs and spices are known to contain a wide variety of antioxidants. Antioxidant activity, using DPPH, ABTS, FRAP, TRP and CUPRAC assays, and total phenolic content of 23 culinary herbs and spices traditionally used in Serbian diet was evaluated. Thyme (Thymus vulgaris), showed highest antioxidant activity according to all methods used in this study. Highest total phenolic content was recorded in oregano (Origanum vulgare) (13.61 mg GAE g−1 FW). In order to evaluate relationships through various herbs and spices hierarchical cluster analysis and principal component analysis were employed. Three statistical significant clusters were identified, grouping herbs and spices based on their antioxidant activity and total phenolic content. The similar grouping was observed with principal component analysis.
KeywordsHerbs Spices Antioxidant Phenolic Cluster analysis Principal component analysis
The research was supported by Ministry of Education, Science and Technological Development of the Republic of Serbia Grants Number 172047 and 172051 and the Serbian Academy of Sciences and Art (SASA), Branch of SASA in Nis (Project No. 0-13-18).
Compliance with ethical standards
Conflict of interest
All authors declare that they have no conflict of interest.
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