Many Lamiaceae herbs produce high levels of antioxidants, compounds that may help reduce oxidative stress in the human body. This study examines differences in antioxidant properties and phenolic levels among a variety of Lamiaceae plants grown under similar conditions. Twenty-nine Lamiaceae herbs – including cultivars of lavender, sage, bergamot, oregano, mint, hyssop, catnip, marjoram, savory, basil, and thyme – were grown from seed in a greenhouse setting. The Folin-Ciocalteu method was used to determine total phenolic concentrations within the various herbs, whereas antioxidant capacities were measured using the ferric reducing ability of plasma (FRAP) assay. Individual phenolic compounds within each plant were also quantified using high-performance liquid chromatography (HPLC). Total phenolic concentrations for herbs in this study ranged from 7.85 to 201.83 GAE (gallic acid equivalents in mg/g dry weight, DW) while antioxidant capacities ranged from 49.81 to 558.64 TEAC (trolox equivalent antioxidant capacity in mg/g DW). Initial results show that wild bergamot contained the highest total phenolic content and antioxidant capacity of the herbs studied. Based on the high levels of antioxidants found within these herbs, Lamiaceae plants may be helpful in the prevention of certain diseases associated with oxidative stress.

Antioxidant properties and phenolic concentrations of herbs within the Lamiaceae family

253rd National Meeting (2017)

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