Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
The present study investigated the changes in total phenols (TP), rosmarinic acid content and antioxidant capacity of six Lamiaceae herbs (rosemary, oregano, marjoram, sage, basil and thyme) after three drying treatments (air-, freeze- and vacuum oven-drying) stored for 60 days at −20 °C and compared to fresh samples. Ferric reducing antioxidant property (FRAP) and oxygen radical absorbance capacity (ORAC) were used as markers for antioxidant capacity. Air-dried samples had significantly (p < 0.05) higher TP, rosmarinic acid content and antioxidant capacity than had freeze-dried and vacuum oven-dried samples throughout the storage period. Fresh samples had the lowest values for the parameters tested. Vacuum oven-drying resulted in higher TP and FRAP values in rosemary and thyme during 60 days of storage than did freeze-drying. In ORAC assay, the difference was significantly higher only in thyme. Storage did not show any effect on the dried samples for the parameters tested.
Hossain, M., Barry-Ryan, C., Martin-Diana, A., Brunton, N. (2010). Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, Volume 123, Issue 1, 1 November 2010, pp. 85-91. doi:10.21427/D74628
ABBEST scholarship programme of Technological University Dublin