Comparative Analysis of Total Phenolic and Total Flavonoid Contents, Rutin, Tannins and Antioxidant Capacity in Apiaceae and Lamiaceae families
Comparative evaluations of the total phenolic and total flafonoid contents, rutin, tannins and antioxidant capacity to various herbal spices from the Apiaceae and Lamiaceae families to which belong: Foeniculum vulgare (Fennel), Anethum graveolens (Dill), Pimpinella anisum (Anise), Carum carvi (Caraway), Coriandrum sativum (Coriander), Melissa officialis (Lemon balm), Salvia officialis (Sage) and Mentha piperita (Mint) were carried out. The herb and seed spices were analyzed for their tannins content by titrimetric method; rutin was determined spectrophotometrically by using ammonium molybdate; the total phenolic contents were determined by using Folin-Ciocalteu assay; the total flavonoids were measured spectrophotometrically using the colorimetric reaction with aluminum (III) chloride. Antioxidant capacity was also analysed spectrophotometrically by a 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect of the herbs and seeds. The total phenolic and flavonoid contents of the Foeniculum vulgare (Fennel) varied between 115.96 mg GAE/100g and 68.10 mg CE/100g. This content for the Coriandrum sativum (Coriander) is lower (between 17.04 mg GAE/100g and 11.10 mg CE/100g, respectively). The content of rutin and tannins of the Melissa officialis (Lemon baim) varied between 3.10% and 10.79%. It was found to be much higher than the rutin content of the Coriandrum sativu (Coriander) (between 0.99% and 0.42%, respectively). The highest radical scavenging effect was observed in the Foeniculum vulgare (Fennel) with IC50 of 113.19 mL/L. In the present study, the seed spices from the Apiacea family and the herb spices from Lamiaceae family to which belong: Foeniculum vulgare (Fennel), Anethum graveolens (Dill), Pimpinella anisum (Anise), Carum carvi (Caraway), Coriandrum sativum (Coriander), Melissa officialis (Lemon balm), Salvia officialis (Sage) and Mentha piperita (Mint) were studied as sources of natural antioxidants. The results from the antioxidant assays show that all seeds and herbs can act as radical scavengers to a certain extent.
Rutin, Tannins, Total flavonoids, Total phenolics, 2, 2-Diphenyl-1-picrylhydrazyl, Apiaceae and Lamiaceae.