Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay

Abstract

Culinary herbs have the potential to be a significant source of antioxidants in the diet. However, many culinary herbs are cooked or undergo some other form of processing before they are consumed as part of a meal and such factors may affect their significance as a source of dietary antioxidants. Thus, the impact of cooking (simmering, microwaving, stewing, stir frying and grilling) and storage (vinegar maceration, cold maceration and freezing) on the antioxidant capacity of common culinary herbs was investigated. Extracts of cinnamon, cloves, fennel, ginger, lavender, parsley, rose, rosemary, sage and thyme were prepared pre and post cooking or storage and their antioxidant capacities determined using the Trolox equivalent antioxidant capacity assay (TEAC). Simmering, soup making and stewing significantly increased antioxidant capacity, whilst grilling and stir frying decreased it. Both freezing herbs at -20 degrees C and cold maceration had preservative effects on antioxidant capacity. Herbs in cold vinegar macerations for 1 week showed a decrease in antioxidant capacity compared to the control extracts. These results indicate that the potential of culinary herbs to be significant contributors to dietary antioxidant intake is significantly affected by both cooking and storage.

Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity

“…Similarly Tarwadi and Agte [31] have reported that uncooked GLV had significantly higher values of TBARS in comparison to the cooked vegetables. A reduction in total phenols and total antioxidant activity in vegetables and culinary herbs by different processing and storage technologies has been reported elsewhere [32,33]. In another study by Gitanjali et al, [34], a significant reduction was found in the total polyphenol content and antioxidant activity in shallow fried spinach, amaranth and potato, while it increased in shallow fried carrot, tomato and brinjal.…”

Antioxidant Activity and Chemical Characterization of Essential Oil of Bunium persicum

“…However, restrictions on the use of these compounds are being imposed because of their carcinogenicity [4]. Consequently, the need to identify alternative natural and safe sources of food antioxidant arose [5] and the search for natural antioxidants, especially of plant origin, has notably increased in recent years [6][7][8][9]. Essential oils are known to poses multifunctional properties other than their classical roles as natural food additives.…”

Crocus cancellatus subsp. damascenus stigmas: chemical profile, and inhibition of α-amylase, α-glucosidase and lipase, key enzymes related to type 2 diabetes and obesity

“…Even though spices by themselves do not significantly contribute to the nutritive value of diet, by virtue of their health benefits they have been extensively investigated [1][2][3][4]21,22 . In this context, we decided to investigate the radical scavenging, the inhibition of lipid oxidation under accelerated conditions, the metal chelating and reducing ability of C. cancellatus subsp.…”

“…In recent years, the physiological functionality of food spice used in traditional cooking has received much attention due to the increasing interest in human health and has been studied in vitro and in vivo by many research groups [1][2][3][4] . Saffron spice is a member of the Iridaceae family.…”