Rosemary and Sage Outperformed Six other Culinary Herbs in Antioxidant and Antibacterial PropertiesRosemary and Sage Outperformed Six other Culinary Herbs in Antioxidant and Antibacterial Properties
DOI:
https://doi.org/10.6000/1927-3037/2012.01.02.06Keywords:
Labiatae, fresh, oven-dried, phenolic content, antioxidant activity, antibacterial propertiesAbstract
The antioxidant and antibacterial properties of Labiatae culinary herbs are well documented but the effects of different drying methods are poorly studied. In this study, the antioxidant and antibacterial properties of fresh and oven-dried herbs of oregano, marjoram, rosemary, sage, basil, thyme, peppermint and spearmint were compared with available commercial herbs. Antioxidant properties of total phenolic content, total flavonoid content, caffeoylquinic acid content, free radical scavenging activity, ferric reducing power and ferrous ion chelating ability were assessed using the Folin-Ciocalteu, aluminium chloride, molybdate, DPPH radical scavenging, potassium ferricyanide and ferrozine assays, respectively. Antibacterial properties were assessed using the disc diffusion assay based on mean diameter of inhibitory zone and minimum inhibitory dose. The two drying treatments were oven drying at 50oC (OD) and microwave pre-treatment followed by oven drying at 50oC (MOD). Fresh rosemary and dried oregano had the strongest antioxidant properties. For most herbs, oven drying resulted in loss of  antioxidant values compared to fresh herbs with the exception of oregano. Values of OD and MOD oregano, spearmint, thyme, peppermint and basil were higher than commercial samples, while those of rosemary were lower. Of the six commercial herbs, rosemary had the highest values, followed by oregano, spearmint, thyme, peppermint and basil. Rosemary, sage, peppermint and spearmint inhibited the growth of all three Gram-positive bacteria of Bacillus cereus, Micrococcus luteus and Staphylococcus aureus. Rosemary and sage had stronger antibacterial properties than green and black teas of Camellia sinensis. When used in combination, rosemary and sage can have enhanced antioxidant and antibacterial effects, which are desirable in developing nutraceutical products, and in controlling rancidity and bacterial growth in food.
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[3]Lai PK, Roy J. Antimicrobial and chemopreventive properties of herbs and spices. Curr Med Chem 2004; 11: 1451-60.
[4]Kokkini S, Karousou R, Hanlidou E. Herbs of the Labiatae. In: Trugo L, Finglas PM, Eds. Encyclopedia of Food Sciences and Nutrition. Elsevier Ltd. 2003; pp. 3082-90.
[5]Craig WJ. 1999. Health-promoting properties of common herbs. Am J Clin Nutr 1999; 70(Suppl.): 491-9.
[6]Chan EWC, Soh EY, Tie PP, Law YP. Antioxidant and antibacterial properties of green, black and herbal teas of Camellia sinensis. Pharmacog Res 2011; 3(4): 268-75.http://dx.doi.org/10.4103/0974-8490.89748
[7]Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food and Drug Anal 2002; 10(3): 178-82.
[8]Chan EWC, Lim YY, Ling SK, Tan SP, Lim KK, Khoo MGH. Caffeoylquinic acids from leaves of Etlingera species (Zingiberaceae). LWT - Food Sci Technol 2009; 42: 1026-30.http://dx.doi.org/10.1016/j.lwt.2009.01.003
[9]Chan EWC, Lim YY, Chong KL, Tan JBL, Wong SK. Antioxidant properties of tropical and temperate herbal teas. J Food Compos Anal 2010; 23(2): 185-9. http://dx.doi.org/10.1016/j.jfca.2009.10.002
[10]Gulati A, Rawat R, Singh B, Ravindranath SD. Application of microwave energy in the manufacture of enhanced-quality green tea. J Agric Food Chem 2003; 51: 4764-8.http://dx.doi.org/10.1021/jf026227q
[11]Chan EWC, Ng VP, Tan VV, Low YY. Antioxidant and antibacterial properties of Alpinia galanga, Curcuma longa, and Etlingera elatior(Zingiberaceae). Pharmacog J 2011; 3(22): 54-61.http://dx.doi.org/10.5530/pj.2011.22.11
[12]Etter SC. Rosmarinus officinalis as an antioxidant. J Herbs Spices Med Plants 2004; 11: 121-59.http://dx.doi.org/10.1300/J044v11n01_05
[13]Chen JH, Ho CT. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 1997; 41: 2374-8.http://dx.doi.org/10.1021/jf970055t
[14]Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 2001; 49: 5165-70.http://dx.doi.org/10.1021/jf010697n
[15]Shan B, Cai YZ, Sun M, Corke H. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 2005; 53: 7749-59. http://dx.doi.org/10.1021/jf051513y
[16]Nakatani N. Phenolic antioxidants from herbs and spices. BioFactors 2000; 13: 141-6.http://dx.doi.org/10.1002/biof.5520130123
[17]Aruoma OI, Halliwell B, Aeschbach R, Loligers J. Antioxidant and prooxidant properties of active rosemary constituents: carnosol and carnosic acid. Xenobiotica 1992; 22:257-68.http://dx.doi.org/10.3109/00498259209046624
[18]Ho CT, Huang MT, Lou YR, et al. Antioxidant and antitumor activity of rosemary leaves. In: Shahidi F, Ho CT, Editors. Phytochemicals and Phytopharmaceuticals. The American Oil Chemists Society 2000; pp. 296-307.
[19]Wojdy?o A, Oszmia?ski J, Czemerys R. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem2007; 105: 940-9.http://dx.doi.org/10.1016/j.foodchem.2007.04.038
[20]Hossain MB, Barry-Ryan C, Martin-Diana AB, Brunton N. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chem 2010; 123(1): 85-91.http://dx.doi.org/10.1016/j.foodchem.2010.04.003
[21]Chrpová D, Kou?imská L, Gordon MH, He?manová V, Roubí?ková I, Pánek J. Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J Food Sci 2010; 28(4): 317-25.
[22]Lim YY, Lim TT, Tee JJ. Antioxidant properties of several tropical fruits: a comparative study. Food Chem 2007; 103: 1003-8.http://dx.doi.org/10.1016/j.foodchem.2006.08.038
[23]Lim YY, Murtijaya J. Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods. LWT - Food Sci Technol 2007; 40(9): 1664-9.http://dx.doi.org/10.1016/j.lwt.2006.12.013
[24]Chan EWC, Lim YY, Wong SK, et al. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem 2009; 113: 166-72.http://dx.doi.org/10.1016/j.foodchem.2008.07.090
[25]Larrauri JA, Ruperez P, Saura-Calixto F. Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem 1997; 45: 1390-3.http://dx.doi.org/S0021-8561(96)00282-8
[26]Roy MK, Takenaka M, Isobe S, Tsushida T. Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some consumed vegetables: Effect of thermal treatment. Food Chem 2007; 103: 106-14.http://dx.doi.org/10.1016/j.foodchem.2006.08.002
[27]Ismail A, Marjan Z M, Foong CW. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 2004; 87: 581-6.http://dx.doi.org/10.1016/j.foodchem.2004.01.010
[28]Capecka E, Mareczek A, Leja M. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem 2005; 93: 223-6.http://dx.doi.org/10.1016/j.foodchem.2004.09.020
[29]Dewanto V, Wu XZ, Adom KK, Liu RH. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 2002; 50: 3010-4.http://dx.doi.org/10.1021/jf0115589
[30]Dewanto V, Wu XZ, Liu RH. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 2002; 50: 4959-64.http://dx.doi.org/10.1021/jf0255937
[31]Kang KS, Kim HY, Pyo JS, Yokozawa T. Increase in the free radical scavenging activity of ginseng by heat-processing. Biol Pharm Bull 2006; 29(4): 750-4.
[32]Kim SY, Jeong SM, Kim SJ, et al. Effects of heat treatment on the antioxidative and antigenotoxic activity of extracts from persimmon (Diospyros kaki L.) peel. Biosci Biotechnol Biochem 2006; 70(4): 999-1002.
[33]Choi Y, Lee SM, Chun J, Lee HB, Lee J. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 2006; 99: 381-7.http://dx.doi.org/10.1016/j.foodchem.2005.08.004
[34]Nicoli MC, Anese M, Parpinel M. Influence of processing on the antioxidant properties of fruits and vegetables. Trend Food Sci Technol 1999; 10: 94-100.http://dx.doi.org/10.1016/S0924-2244(99)00023-0
[35]Tomaino A, Cimino F, Zimbalatti V, et al. Influence of heating on antioxidant activity and chemical composition of some spice essential oils. Food Chem 2005; 89: 549-54.http://dx.doi.org/10.1016/j.foodchem.2004.03.011
[36]Chopra I, Greenwood D. Antibacterial agents: basis of action. In: Encyclopaedia of Life Sciences. Nature Publishing Group, John Wiley and Sons Ltd. 2001.
[37]Cabeen MT, Jacobs-Wagner C. Bacterial cell shape. Nat Rev Microbiol 2005; 3: 601-10. http://dx.doi.org/10.1038/nrmicro1205
[38]Shan B, Cai YZ, Brooks JD, Corke H. The in vitroantibacterial activity of dietary spice and medicinal herb extracts. Int J Food Microbiol 2007; 117: 112-9.http://dx.doi.org/10.1016/j.ijfoodmicro.2007.03.003
[39]Ceylon E, Fung DYC. Antimicrobial activity of spices. J Rapid Meth Autom Microbiol 2004; 12: 1-55
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