Journal of
Medicinal Plants Research

  • Abbreviation: J. Med. Plants Res.
  • Language: English
  • ISSN: 1996-0875
  • DOI: 10.5897/JMPR
  • Start Year: 2007
  • Published Articles: 3835

Full Length Research Paper

The effect of concentration on the antioxidant activity of selected culinary herbs

Lenka KouÅ™imská1*, Diana Chrpová2, Pavel Nový1 and Jan Pánek2    
1Department of Quality of Agricultural Products, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic. 2Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Praha, Prague, Czech Republic.      
Email: [email protected]

  •  Accepted: 02 September 2012
  •  Published: 03 April 2013


Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram > Greek oregano > flat parsley > rosemary > summer savory > curly parsley > oregano, which did not correspond clearly with their total phenolics content.


Key words: Antioxidant activity, LamiaceaeApiaceae, prooxidant effect, Schaal test.