Comparative analysis of antioxidant activities and phytochemical properties of some culinary herbs

Abstract

The present work aimed to evaluate the antioxidant activities as well as phytochemical analysis of leaf extracts of some commonly used leafy spices such as Murraya koenigi (Mk), Coriandrum sativum (Cs), Trigonella foenum-graecum (Tfg) and Mentha x piperita (Mp). Lyophilised plant extracts (LPEs) were obtained by hot water extraction (HWE) process followed by rotavap and lyophilisation. Among the herbs tested, Mk showed the highest antioxidant activity in DPPH Scavenging (77.35 % mg-1 of LPE), superoxide anion radical scavenging (60.21 % mg-1 of LPE) and hydrogen peroxide scavenging (57.21 % mg-1 of LPE) model. Tfg showed least activity in DPPH scavenging (33.15 % mg-1 of LPE) and superoxide anion radical scavenging (25.36 % mg-1 of LPE) assay while Cs had the least activity in hydrogen peroxide scavenging (43.70 % mg-1 of LPE) system. Phytochemical investigations revealed the presence of major primary and secondary metabolites. MK possessed highest amount of phenolics (5.70 mg GAE g-1 of LPE), soluble sugars (68.18 mg GLE g-1 of FTW) and proteins (69.84 mg BSAE g-1 of FTW) and plant pigments (total chlorophyll 6.22 mg g-1 of FTW and total carotenoid 0.19 μg g-1 of FTW) among the herbs. SDS-PAGE and HPLC finger printing had been performed for analysis of protein patterns and phenolic compounds respectively. In conclusion, addition of culinary herbs and leafy spices that show high to moderate antioxidant activity with an excellent amount of phytochemicals in dietary items would go a long way in assuring human health and wellness as well as enhancement of the disease fighting capacity against oxidative stress related disorders.