Phytochemicals and Antioxidant Activities of Edible Herbs
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Published:
Mar 30, 2018
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Abstract
The contents of plant chemicals such as volatile compounds, phenolic compounds, fatty acids content and antioxidant activities from Thai edible herbs were determined. Eucalyptol was the most prominent volatile compound in Alpinia galanga (68%). The main phenolic acids (hydrocinnamic acids) in these herbs were ferulic acid, sinapic acid and syringic acid. Ferulic acid was the major hydrocinnamic acid derivative, ranging from 2 to 52 mg/g, followed by sinapic acid (16 to 24 mg/g) and syringic acid (1 to 8 mg/g). Polyunsaturated fatty acid (PUFA) was the most predominant fatty acid found in analyzed Thai herbs, followed by saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). Four PUFAs including 18:3n-3, 18:2n-6, 18:3n-6 and 20:4n-6 was detected in the samples. Alpinia galangal had the highest omega-3 PUFA (18:3n-3) among all samples tested. Boesenbergia pandurata extract exhibited highest antioxidant activities. This research provided useful information for screening Thai edible herbs as potential sources of bioactive components for consumers and public health workers.
Keywords: Edible herbs, Phytochemicals, Volatile compounds, phenolic compounds, fatty acids, antioxidants
*Corresponding author: E-mail: psriket@hotmail.com
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References
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[21] Schieber, A., Keller, P. and Carle, R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography, Journal of Chromatography A, 910, 2001, 265–273.
[22] Butsat, N., Weerapreeyakul, N. and Siriamornpun, S. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development, Journal of Agricultural and Food Chemistry, 57, 2009, 4566-4571.
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[24] Yang, L. F., Siriamornpun, S. and Li, D. Polyunsaturated fatty acid content of edible insects in Thailand, Journal of Food Lipids, 13, 2006, 277–285.
[25] Raksakantong, P., Meeso, N., Kubola, J. and Siriamornpun, S. Fatty acids and proximate composition of eight Thai edible terricolous insects, Food Research International, 43, 2010, 350–355.
[26] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., et al. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia, Food Chemistry, 1, 2007, 1449–1456.
[27] Braca, A., Tommasi, N. D., Bari, L. D., Pizza, C., Politi, M. and Morelli, I. Antioxidant principles from Bauhinia terapotensis, Journal of Natural Products, 64, 2001, 892–895.
[28] Benzie, I. F. and Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: The FRAP assay, Analytical Biochemistry, 239, 1996, 70–76.
[29] Steel, R. G. D. and Torrie, J. H. Principles and procedures of statistics: A biometrical approach. New York, McGraw-Hill, 1980.
[30] Sriket, C. and Sriket, P. Phytochemicals of Thai local edible herbs, International Food Research Journal, Accepted, 2014.
[31] Quintavalla, S. and Vicini, L. Antimicrobial food packaging in meat industry, Meat Science, 62, 2002, 373−380.
[32] Lu, M., Yuan, B., Zeng, M. and Chen, J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China, Food Research International, 44, 2011, 530-536.
[33] King, A. and Young, G. Characteristics and occurrence of phenolic phytochemicals, Journal of the American Dietetic Association, 99, 1999, 213-218.
KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, 2014 17
[34] Konczak, I., Zabaras, D., Dunstan, M. and Aguas, P. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices, Food Chemistry, 122, 2010, 260–266.
[35] Lee, S. K., Mbwambo, Z. H., Chung, H., Luyengi, L., Gamez, E. J. C., Mehta, R. G., et al. Evaluation of the antioxidant potential of natural products, Combinatorial Chemistry and High Throughput Screening, 1, 1998, 35–46.
[36] Shim, S.-L., Hwang, I.-M., Ryu, K.-Y., Jung, M.-S., Seo, H.-y., Kim, H.-Y., et al. Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix, Radiation Physics and Chemistry 78, 2009, 665-669.
[37] Maqsood, S., Benjakul, S. and Shahidi, F. Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products, Critical Reviews in Food Science and Nutrition, 53 (2), 2013, 162-179.
[38] Germano, M.P., D’Angelo, V., Biasini, T., Sanogo, R., De Pasquale, R. and Catania, S. Evaluation of the antioxidant properties and bioavailability of free and bound phenolic acids from Trichilia emetic Vahl, Journal of Ethnopharmacology, 105, 2006, 368–373.
[39] Zhao, Z. and Moghadasian, M.H. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review, Food Chemistry, 109, 2008, 691–702.
[40] Chanwitheesuk, A., Teerawutgulrag, A. and Rakariyatham, N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand, Food Chemistry 92(3) 2005, 491-497.
[41] Wojdyło, A., ski, O. and Czemerys, R. Antioxidant activity and phenolic compounds in 32 selected herb, Food Chemistry, 105, 2007, 940-949.
[42] Elzaawely, A. A., Xuan, T.D. and Tawata, S. Antioxidant and antibacterial Activities of Rumex japonicus Houtt. aerial parts, Biological & Pharmaceutical Bulletin, 28,2005, 2225–2230.
[43] Mansouri, A., Embarek, G., Kokkalou, E. and Kefalas, P. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera), Food Chemistry, 89, 2005, 411–420.
[44] Nieuwenhuys, C. M. A. and Hornstra, G. The effects of purified eicosapentaenoic and docosahexaenoic acids on arterial thrombosis tendency and platelet function in rats, Biochimica Biophysica Acta, 1390, 1998, 313–322.
[45] Horrobin, D.F. Omega-6 and Omega-3 essential fatty acids in Atheroselerosis, Siminars in Thrombosis and Hemostasis, 19, 1993, 129-137.
[46] Innis, S.M. Essential dietary lipids in present knowledge in nutrition. Washington, D.C.: U.SI press. 1996, 58-142.
[47] Lee, K.W. and LIP, G.Y.H. The role of omega-3 fatty acids in the secondary prevention of cardiovascular disease, An International Journal of Medicine, 96, 2003, 465-480.
[48] Sinclair, H.M. Essential fatty acids: a historical perspective, Biochemical Society Transactions, 18, 1990, 756-761.
[49] Seo,T., Blaner, W.S. and Deckelbaum, R.J. Omega-3 fatty acids: molecular approaches to optimal biological outcomes, Curr Op Lipidiol, 16, 2005, 8-11.
[50] Andreassi, M., Forleo, P., Di Lorio, A., Masci, S., Abate, G. and Amerio, P. Efficac-linolenic acid in the treatment of patients with atopic dermatitis, Journal of International Medical Research, 25, 1997, 266–274.
[51] Stanley-Samuelson, D. W., Jurenka, R. A., Cripps, C., Blomquist, J. G., De Renobales, M., Loher, W., et al. Fatty acids in insects: Composition, metabolism, and biological significance, Journal of Insect Biochemistry and Physiology, 9, 1988, 1–33.
[52] Mamalakis, G., Kafatos, A., Tornaritis M. and Alevizos, B. Anxiety and adipose essential fatty acid precursors for prostaglandin E1 and E2, Journal of the American College of Nutrition, 17(3),1998, 239–243.
[53] Agombar A, Cooper A.J. and Johnson CD. An aqueous formulation of gamma-linolenic acid with anti-proliferative action on human pancreatic cancer cell lines, Anticancer Drugs, 15(2), 2004, 157-60.
[54] Bidoli, E., Talamini, R., Bosetti, C., Negri, E., Maruzzi, D., Montella, M. et al. Macronutrients, fatty acids, cholesterol and prostate cancer risk, Annals of Oncology, 16, 2005, 152–157.
[55] Kelley, K.M., Cameron, A.C., Biernbaumb, A.J. and Poff, K.L. Effect of storage temperature on the quality of edible flowers, Postharvest Biology and Technology, 27, 2003, 341-344.
[56] Li, D., Habito, R., Angelos, G. Sinclair, A.J. and Ball, M.J. Rich in Saturated fat decreases the ratio of Thromboxane, prostacycn in healthy men, Biomedical and Environmental Science, 16, 2003, 333-339.
[57] Maizura, M., Aminah, A. and Wan Aida, W. Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract, International Food Research Journal, 18, 2011, 529-534.
[58] Marwah, R. G., Fatope, M. O., Mahrooqi, R. A., Varma, G. B., Abadi, H. A. and Al-Burtamani, S. K. S. Antioxidant capacity of some edible and wound healing plants in Oman, Food Chemistry 101(2) 2007, 465-470
[2] Balange, A. and Benjakul, S. Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi, International Journal of Food Science and Technology, 44, 2009, 1661–1669.
[3] Ceylan, E. and Fung, D.Y.C. Antimicrobial activity of spices, Journal of Rapid Methods and Automation in Microbiology, 12, 2004, 1–55.
[4] Carlsen, H. M., Halvorsen, L.B., Holte, K., Bøhn, K.S., Dragland, S., Sampson, L. et al. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide, Nutrition journal, 9(3), 2010, 1-11.
[5] Lee, S.-J., Umano, K., Shibamoto, T. and Lee, K.-G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties, Food Chemistry 91(1), 2005, 131-137.
[6] Urbach, G. The flavour of milk and dairy products: II. Cheese: Contribution of volatile compounds, International Journal of Dairy Technology, 50, 1997, 79–89.
[7] Shahidi, F. and Naczk, M. Phenolics in food and nutraceuticals. Boca Raton, FL: CRC Press. 2004.
[8] Shahidi, F. 2000. Antioxidants in food and food antioxidants, Nahrung, 44, 158-63.
[9] Barreira, J.C.M., Ferreira, I.C.F.R., Oliveira, B.M.P.P. and Pereira, J.A. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit, Food Chemistry, 107, 2008, 1106–1113.
[10] Kamler, E., Wolnicki, J., Kamiński , R. and Sikorska , J. Fatty acid composition, growth and morphological deformities in juvenile cyprinid, Scardinius erythrophthalmus fed formulated diet supplemented with natural food, Aquaculture, 278, 2008, 69–76.
[11] Pereira, C., Li, D., and Sinclair, A.J. The α-linolenic acid content of green vegetables commonly available in Australia, International Journal for Vitamin and Nutrition Research , 71, 2001, 223–228.
[12] Youdim, K.A., Martin, A. and Joseph, J.A. Essential fatty acids and the brain: possible health implications, International Journal of Developmental Neuroscience, 18, (4-5), 2000, 383-99.
[13] Erasto, P., Grierson, D. S. and Afolayan, A. J. Evaluation of antioxidant activity and the fatty acid profile of the leaves of Vernonia amygdalina growing in South Africa, Food Chemistry, 104, 2007, 636–642.
[14] Douglas, M.; Heyes, J. and Smallfield, B. Herbs, spices and essential oils: post-harvest operations in developing countries. New Zeland: New Zealand Institute for Crop and Field Research, Food and Agriculture Organization of the United Nations, 20 (10) 2005.
[15] Barcarolo, R. and Casson, P. Modified capillary GC/MS system enabling dynamic head space sampling with on-line cryofocusing and cold on-column injection of liquid samples, Journal of High Resolution Chromatography, 20, 1997, 24–28.
[16] Diaz-Maroto, M.C., Perez-Coello, M.S., Cabezudo, M.D. Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.), European Food Research and Technology, 215, 2002, 227–230.
[17] Abu-Bakar, M.F., Mohamed, M., Rahmat, A. and Fry, J. Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus), Food Chemistry, 113, 2009, 479–483.
[18] Velioglu, Y. S., Mazza, G., Gao, L. and Oomah, B. D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products, Journal of Agricultural and Food Chemistry, 46(10), 1998, 4113–4117.
[19] Bengoechea, M. L., Sancho, A. I., Bartolome, B., Estrella, I., GomesCordoves, C. and Hernandez, M. T. Phenolic composition of industrially manufactured purees and concentrates from peach and apple fruits, Journal of Agricultural and Food Chemistry, 45, 1997, 4071–4075.
[20] Uzelac, D. V., Pospišil, J., Levaj, B. and Delonga, K. The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity, Food Chemistry, 91, 2005, 373–383.
[21] Schieber, A., Keller, P. and Carle, R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography, Journal of Chromatography A, 910, 2001, 265–273.
[22] Butsat, N., Weerapreeyakul, N. and Siriamornpun, S. Changes in phenolic acids and antioxidant activity in Thai rice husk at five growth stages during grain development, Journal of Agricultural and Food Chemistry, 57, 2009, 4566-4571.
[23] Bligh, E.G., and Dyer, W.J. A rapid method of total lipid extraction and purification, Canadian Journal of Biochemistry and Physiology, 37, 1959, 911–917.
[24] Yang, L. F., Siriamornpun, S. and Li, D. Polyunsaturated fatty acid content of edible insects in Thailand, Journal of Food Lipids, 13, 2006, 277–285.
[25] Raksakantong, P., Meeso, N., Kubola, J. and Siriamornpun, S. Fatty acids and proximate composition of eight Thai edible terricolous insects, Food Research International, 43, 2010, 350–355.
[26] Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., et al. Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. Longifolia, Food Chemistry, 1, 2007, 1449–1456.
[27] Braca, A., Tommasi, N. D., Bari, L. D., Pizza, C., Politi, M. and Morelli, I. Antioxidant principles from Bauhinia terapotensis, Journal of Natural Products, 64, 2001, 892–895.
[28] Benzie, I. F. and Strain, J. J. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: The FRAP assay, Analytical Biochemistry, 239, 1996, 70–76.
[29] Steel, R. G. D. and Torrie, J. H. Principles and procedures of statistics: A biometrical approach. New York, McGraw-Hill, 1980.
[30] Sriket, C. and Sriket, P. Phytochemicals of Thai local edible herbs, International Food Research Journal, Accepted, 2014.
[31] Quintavalla, S. and Vicini, L. Antimicrobial food packaging in meat industry, Meat Science, 62, 2002, 373−380.
[32] Lu, M., Yuan, B., Zeng, M. and Chen, J. Antioxidant capacity and major phenolic compounds of spices commonly consumed in China, Food Research International, 44, 2011, 530-536.
[33] King, A. and Young, G. Characteristics and occurrence of phenolic phytochemicals, Journal of the American Dietetic Association, 99, 1999, 213-218.
KMITL SCIENCE AND TECHNOLOGY JOURNAL VOL.14, NO.1, 2014 17
[34] Konczak, I., Zabaras, D., Dunstan, M. and Aguas, P. Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices, Food Chemistry, 122, 2010, 260–266.
[35] Lee, S. K., Mbwambo, Z. H., Chung, H., Luyengi, L., Gamez, E. J. C., Mehta, R. G., et al. Evaluation of the antioxidant potential of natural products, Combinatorial Chemistry and High Throughput Screening, 1, 1998, 35–46.
[36] Shim, S.-L., Hwang, I.-M., Ryu, K.-Y., Jung, M.-S., Seo, H.-y., Kim, H.-Y., et al. Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix, Radiation Physics and Chemistry 78, 2009, 665-669.
[37] Maqsood, S., Benjakul, S. and Shahidi, F. Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products, Critical Reviews in Food Science and Nutrition, 53 (2), 2013, 162-179.
[38] Germano, M.P., D’Angelo, V., Biasini, T., Sanogo, R., De Pasquale, R. and Catania, S. Evaluation of the antioxidant properties and bioavailability of free and bound phenolic acids from Trichilia emetic Vahl, Journal of Ethnopharmacology, 105, 2006, 368–373.
[39] Zhao, Z. and Moghadasian, M.H. Chemistry, natural sources, dietary intake and pharmacokinetic properties of ferulic acid: A review, Food Chemistry, 109, 2008, 691–702.
[40] Chanwitheesuk, A., Teerawutgulrag, A. and Rakariyatham, N. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand, Food Chemistry 92(3) 2005, 491-497.
[41] Wojdyło, A., ski, O. and Czemerys, R. Antioxidant activity and phenolic compounds in 32 selected herb, Food Chemistry, 105, 2007, 940-949.
[42] Elzaawely, A. A., Xuan, T.D. and Tawata, S. Antioxidant and antibacterial Activities of Rumex japonicus Houtt. aerial parts, Biological & Pharmaceutical Bulletin, 28,2005, 2225–2230.
[43] Mansouri, A., Embarek, G., Kokkalou, E. and Kefalas, P. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera), Food Chemistry, 89, 2005, 411–420.
[44] Nieuwenhuys, C. M. A. and Hornstra, G. The effects of purified eicosapentaenoic and docosahexaenoic acids on arterial thrombosis tendency and platelet function in rats, Biochimica Biophysica Acta, 1390, 1998, 313–322.
[45] Horrobin, D.F. Omega-6 and Omega-3 essential fatty acids in Atheroselerosis, Siminars in Thrombosis and Hemostasis, 19, 1993, 129-137.
[46] Innis, S.M. Essential dietary lipids in present knowledge in nutrition. Washington, D.C.: U.SI press. 1996, 58-142.
[47] Lee, K.W. and LIP, G.Y.H. The role of omega-3 fatty acids in the secondary prevention of cardiovascular disease, An International Journal of Medicine, 96, 2003, 465-480.
[48] Sinclair, H.M. Essential fatty acids: a historical perspective, Biochemical Society Transactions, 18, 1990, 756-761.
[49] Seo,T., Blaner, W.S. and Deckelbaum, R.J. Omega-3 fatty acids: molecular approaches to optimal biological outcomes, Curr Op Lipidiol, 16, 2005, 8-11.
[50] Andreassi, M., Forleo, P., Di Lorio, A., Masci, S., Abate, G. and Amerio, P. Efficac-linolenic acid in the treatment of patients with atopic dermatitis, Journal of International Medical Research, 25, 1997, 266–274.
[51] Stanley-Samuelson, D. W., Jurenka, R. A., Cripps, C., Blomquist, J. G., De Renobales, M., Loher, W., et al. Fatty acids in insects: Composition, metabolism, and biological significance, Journal of Insect Biochemistry and Physiology, 9, 1988, 1–33.
[52] Mamalakis, G., Kafatos, A., Tornaritis M. and Alevizos, B. Anxiety and adipose essential fatty acid precursors for prostaglandin E1 and E2, Journal of the American College of Nutrition, 17(3),1998, 239–243.
[53] Agombar A, Cooper A.J. and Johnson CD. An aqueous formulation of gamma-linolenic acid with anti-proliferative action on human pancreatic cancer cell lines, Anticancer Drugs, 15(2), 2004, 157-60.
[54] Bidoli, E., Talamini, R., Bosetti, C., Negri, E., Maruzzi, D., Montella, M. et al. Macronutrients, fatty acids, cholesterol and prostate cancer risk, Annals of Oncology, 16, 2005, 152–157.
[55] Kelley, K.M., Cameron, A.C., Biernbaumb, A.J. and Poff, K.L. Effect of storage temperature on the quality of edible flowers, Postharvest Biology and Technology, 27, 2003, 341-344.
[56] Li, D., Habito, R., Angelos, G. Sinclair, A.J. and Ball, M.J. Rich in Saturated fat decreases the ratio of Thromboxane, prostacycn in healthy men, Biomedical and Environmental Science, 16, 2003, 333-339.
[57] Maizura, M., Aminah, A. and Wan Aida, W. Total phenolic content and antioxidant activity of kesum (Polygonum minus), ginger (Zingiber officinale) and turmeric (Curcuma longa) extract, International Food Research Journal, 18, 2011, 529-534.
[58] Marwah, R. G., Fatope, M. O., Mahrooqi, R. A., Varma, G. B., Abadi, H. A. and Al-Burtamani, S. K. S. Antioxidant capacity of some edible and wound healing plants in Oman, Food Chemistry 101(2) 2007, 465-470