Avaliação do potencial antioxidante de ervas comumente utilizadas na culinária brasileira

Abstract

The herbs used in cooking are known to impart flavor and aroma to foods, and also, to promote health benefits due, among other factors, to its antioxidant compounds. Thus, the objective of this work was to evaluate the antioxidant potential of 7 herbs commonly used in Brazilian cuisine through the determination of total phenolic compounds and antioxidant capacity by the ABTS (2,2'-azinobis-3-ethylbenzthiazoline-6-sulphonic acid), DPPH (2,2- diphenyl-1-picrylhydrazil) and FRAP (Iron Ion Reduction Method) methods, as well as the moisture content of the products in question. For the determination of the best method of extraction of the antioxidant compounds, tests were carried out with different solvents (distilled water, 80% ethanol aqueous solution and 80% aqueous methanol solution) and extraction times. The most efficient system was distilled water at 100 ° C as the solvent and the time of one hour under stirring. The highest results of total phenolic compounds were found in oregano, differing significantly (p≤0.05) from the other herbs analyzed. Oregano was also the herb that presented the best results for the analyzes of antioxidant capacity, in the three proposed methods, standing out with the highest concentration the ABTS method. Regarding the humidity of the samples all were within the standard stipulated by the Brazilian legislation for condiments and spices (maximum of 14%). Thus, in general, the best results were expressed in the oregano sample. It presented the highest content of phenolic compounds and consequently higher antioxidant activity.