@article{Adámková_Kouřimská_Kadlecová_2015, title={The effect of drying on antioxidant activity of selected lamiaceae herbs}, volume={9}, url={https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/474}, DOI={10.5219/474}, abstractNote={<p>Antioxidant activity and total phenolics content of selected fresh and dried herbs from the <em>Lamiaceae</em> family were compared. The analysed herbs included <em>Thymus vulgaris</em>, <em>Origanum vulgare</em>, <em>Satureja hortensis</em>, <em>Origanum majorana</em>, and <em>Origanum heracleoticum</em> from the 1<sup>st</sup> and the 2<sup>nd</sup> harvests. The antioxidant activity was determined using DPPH method and the total content of phenols was analysed using the Folin-Ciocalteu reagent. Ascorbic and gallic acids were used as reference standards. All the analysed herbs had the reasonable potential to reduce the DPPH radical. The dried herbs from the 2<sup>nd</sup> harvest had the highest antioxidant activity. Oregano exhibited the highest antioxidant activity from the analyzed samples of both harvests together. The descending order of the samples was oregano ˃ Greek oregano ˃ marjoram ˃ summer savory ˃ thyme. Marjoram from the 2<sup>nd</sup> harvest had the highest antioxidant activity from the fresh samples. The lowest activity was observed in thyme from the 2<sup>nd</sup> harvest. In case of dried samples, the highest antioxidant activity was measured in sample of Greek oregano from the 2<sup>nd</sup> harwest. The lowest activity was observed in thyme from the 1<sup>st</sup> and 2<sup>nd</sup> harvest again. The descending order of total phenolics content for both harvests together was oregano ˃ Greek oregano ˃ marjoram ˃ summer savory ˃ thyme. In case of fresh herbs the highest total phenolics content was measured in oregano from the 1<sup>st</sup> harvest, the lowest content was measured in summer savory from the 2<sup>nd</sup> harvest. Greek oregano from the 2<sup>nd</sup> harvest had the highest values from dried herbs. Dried thyme from the second harvest had the lowest total phenolics content. The correlation between the DPPH values and the total content of phenols was determined (for fresh herbs: 0.4917; for dried herbs: 0.8698). According to the total content of phenols a statistically significant difference between the fresh and dried herbs from the 2<sup>nd</sup> harvest (<em>p </em>= 0.0185) was found.</p> <!--[endif] -->}, number={1}, journal={Potravinarstvo Slovak Journal of Food Sciences}, author={Adámková, Anna and Kouřimská, Lenka and Kadlecová, Barbora}, year={2015}, month={Jul.}, pages={252–257} }