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Determination of Antioxidant Activity in Parsley, Dill, Coriander and Basil

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32nd Scientific-Expert Conference of Agriculture and Food Industry (Agriconference 2022)

Part of the book series: Lecture Notes in Bioengineering ((LNBE))

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Abstract

Natural antioxidants are considered to be substances that, in small quantities, can neutralize free radicals. Antioxidant properties are attributed to herbs, which are positively correlated with health effects. Antioxidant activity, as a link between nutrition and disease, finds increasing interest in research. The aim of this assay was to determine the antioxidant activity in herbs and the effect of drying treatment on the antioxidant potential. Plants from the Apiaceae family, namely parsley (Petroselinum crispum), dill (Anethum graveolens), and coriander (Coriandrum sativum) and basil (Ocimum basilicum) from the Lamiacea family, have been selected for this research (fresh, oven drying (45 ℃) and air drying). Two different methods for antioxidant activity determination were used: DPPH (2,2-diphenyl-1-picrylhydrazyl), a stable free radical that is decolorized in the presence of antioxidants, and the pFRAP (potassium ferricyanide reducing power) method, based on the reaction between phenolic compounds and pFRAP, resulting with blue complex with absorbance at 700 nm. Fresh samples showed high antioxidant power against the DPPH radical, as follows: basil (90.54%) > dill (82.92%) > coriander (79.06%) > parsley (75.64%). The ability to eliminate DPPH radicals in dried samples varied from 82.83% in air-dried basil to 24.97% in oven-dried coriander. The highest antioxidant activity was recorded in fresh basil (1097.80 ± 17.57 mg GAE/100g dry matter), and the lowest in oven-dried coriander (12.31 ± 0.82 mg GAE/100g dry matter) using the pFRAP method. The values obtained by determining the pFRAP activity of the reduction of Fe3+ to Fe2+ suggested that herbs contribute with good reducing potential, which can be a useful system for the prevention of oxidation. For all analyzed plants, drying resulted in decrease of antioxidant activity.

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Authors and Affiliations

  1. Faculty of Agriculture and Food Science, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Lejla Čengić, Zilha Ašimović & Teofil Gavrić

Authors
  1. Lejla Čengić
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  2. Zilha Ašimović
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  3. Teofil Gavrić
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Corresponding author

Correspondence to Lejla Čengić .

Editor information

Editors and Affiliations

  1. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Muhamed Brka

  2. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Enisa Omanović-Mikličanin

  3. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Jasmin Grahić

  4. Faculty of Agriculture and Food Science, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Samir Muhamedagić

  5. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Alen Mujčinović

  6. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Almir Toroman

  7. Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina

    Vedad Falan

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Čengić, L., Ašimović, Z., Gavrić, T. (2023). Determination of Antioxidant Activity in Parsley, Dill, Coriander and Basil. In: Brka, M., et al. 32nd Scientific-Expert Conference of Agriculture and Food Industry. Agriconference 2022. Lecture Notes in Bioengineering. Springer, Cham. https://doi.org/10.1007/978-3-031-47467-5_29

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