Jump to ContentJump to Main Navigation
Show Summary Details
More options …

Open Life Sciences

formerly Central European Journal of Biology

Editor-in-Chief: Ratajczak, Mariusz

IMPACT FACTOR 2018: 0.504
5-year IMPACT FACTOR: 0.583

CiteScore 2018: 0.63

SCImago Journal Rank (SJR) 2018: 0.266
Source Normalized Impact per Paper (SNIP) 2018: 0.311

ICV 2017: 154.48

Open Access
See all formats and pricing
More options …
Volume 6, Issue 3


Volume 10 (2015)

Total phenolic content and antioxidant activity of plants used in traditional Romanian herbal medicine

Iuliana Spiridon / Ruxanda Bodirlau / Carmen-Alice Teaca
Published Online: 2011-04-27 | DOI: https://doi.org/10.2478/s11535-011-0028-6


A number of herbal plants from Romania widely used as natural food additives or for health promotion in traditional medicine were investigated for their antioxidant activity. Methanol extracts were obtained from plants belonging to the Lamiaceae family (lavender Lavandula angustifolia L.; lemon balm Melissa officinalis; sage Salvia officinalis; oregano Origanum vulgare L.; rosemary Rosmarinus officinalis L.; thyme Thymus vulgaris L.; mullein Verbascum phlomoides; mint Mentha longifolia), Clusiaceae family (St John’s wort Hypericum perforatum L.), and Compositae family (elecampane Inula helenium). Total phenolic concentration was determined using the Folin-Ciocalteu phenol reagent method, while total flavonoids were measured using the aluminium chloride colorimetric method. Relationships between total antioxidant activity and composition of plant extracts were evaluated. Origanum vulgare extract showed the highest antioxidant activity and total phenolic content compared to the other plants extracts. A positive correlation was observed between total antioxidant activity and total phenolic content of the analyzed extracts.

Keywords: Lamiaceae; Clusiaceae; Compositae; Flavonoids; DPPH assay

  • [1] De Smet P.A.G.M., Health risks of herbal remedies: an update, Clin. Pharmacol. Ther., 2004, 76, 1–17 http://dx.doi.org/10.1016/j.clpt.2004.03.005CrossrefGoogle Scholar

  • [2] Paganga G., Miller N., Rice-Evans C.A., The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?, Free Radical Res., 1999, 30, 153–162 http://dx.doi.org/10.1080/10715769900300161CrossrefGoogle Scholar

  • [3] Scalbert A., Williamson G., Dietary intake and bioavailablity of polyphenols, J. Nutr., 2000, 130, 2073S–2085S Google Scholar

  • [4] Kovatcheva-Apostolova E.G., Georgiev M.I., Ilieva M.P., Skibsted L.H., Rodtjer A., Andersen M.L., Extracts of plant cell cultures of Lavandula vera and Rosa damascena as sources of phenolic antioxidants for use in foods, Eur. Food Res. Technol., 2008, 227, 1243–1249 http://dx.doi.org/10.1007/s00217-008-0842-xCrossrefGoogle Scholar

  • [5] Kirca A., Arslan E., Antioxidant capacity and total phenolic content of selected plants from Turkey, Int. J. Food Sci. Technol., 2008, 43, 2038–2046 http://dx.doi.org/10.1111/j.1365-2621.2008.01818.xCrossrefGoogle Scholar

  • [6] Ivanova D., Gerova D., Chervenkov T., Yankova T., Polyphenols and antioxidant capacity of Bulgarian medicinal plants, J. Ethnopharmacol., 2005, 96, 145–150 http://dx.doi.org/10.1016/j.jep.2004.08.033CrossrefGoogle Scholar

  • [7] Wojdylo A., Oszmianski J., Czemerys R., Antioxidant activity and phenolic compounds in 32 selected herbs, Food Chem., 2007, 105, 940–949 http://dx.doi.org/10.1016/j.foodchem.2007.04.038CrossrefGoogle Scholar

  • [8] Zheng W., Wang S.Y., Antioxidant activity and phenolic compounds in selected herbs, J. Agric. Food Chem., 2001, 49, 5165–5170 http://dx.doi.org/10.1021/jf010697nCrossrefGoogle Scholar

  • [9] Shan B., Cai Y.Z., Sun M., Corke H., Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents, J. Agric. Food Chem., 2005, 53, 7749–7759 http://dx.doi.org/10.1021/jf051513yCrossrefGoogle Scholar

  • [10] Yang X., Sun Y., Xu Q., Guo Z., Synthesis and immunosuppressive activity of L-rhamnopyranosyl flavonoids, Org. Biomol. Chem., 2006, 4, 2483–2491 http://dx.doi.org/10.1039/b604521aCrossrefGoogle Scholar

  • [11] Middleton E., Kandaswami C., Theoharides T.C., The effects of plant flavonoids on mammalian cells: implications for inflammation, heart disease, and cancer, Pharmacol. Rev., 2000, 52, 673–751 Google Scholar

  • [12] Exarchou V., Nenadis N., Tsimidou M., Gerothanassis I.P., Troganis A., Boskou D., Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage and summer savory, J. Agric. Food Chem., 2002, 50, 5294–5299 http://dx.doi.org/10.1021/jf020408aCrossrefGoogle Scholar

  • [13] Darwisd Y., Laaksoa I., Hiltunen R., Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract, LWTFood Sci. Technol., 2008, 41, 391–400 Google Scholar

  • [14] Lis-Balchin M., Hart S., Chemical profiles of lavender oils and pharmacology, In: Lis-Balchin M., (Ed.), Lavender: The Genus Lavandula, Taylor and Francis, New York, 2002 Google Scholar

  • [15] Stojakowska A., Malarz J., Zubek S., Turnau K., Kisiel W., Terpenoids and phenolics from Inula ensifolia, Biochem. Syst. Ecol., 2010, 38, 232–235 http://dx.doi.org/10.1016/j.bse.2009.12.011CrossrefGoogle Scholar

  • [16] Konishi T., Shimada Y., Nagao T., Okabe H., Konoshima T., Antiproliferative sesquiterpene lactones from the roots of Inula helenium, Biol. Pharm. Bull., 2002, 25, 1370–1372 http://dx.doi.org/10.1248/bpb.25.1370CrossrefGoogle Scholar

  • [17] Bradley P., British Herbal Compendium, British Herbal Medicine Association, Bournemouth, 2006 Google Scholar

  • [18] Liu J., Pharmacology of oleanolic and ursolic acids, J. Ethnopharmacol., 1995, 49, 57–68 http://dx.doi.org/10.1016/0378-8741(95)90032-2CrossrefGoogle Scholar

  • [19] Tubaro A., Dri P., Delbello G., Zilli C., Della Loggia R., The Croton oil ear test revised, Agents Actions, 1985, 17, 347–349 http://dx.doi.org/10.1007/BF01982641CrossrefGoogle Scholar

  • [20] Al-Bayati F.A., Synergistic antibacterial activity between Thymus vulgaris and Pimpinella anisum essential oils and methanol extracts, J. Ethnopharmacol., 2008, 116, 403–406 http://dx.doi.org/10.1016/j.jep.2007.12.003CrossrefGoogle Scholar

  • [21] Piccaglia R., Marotti M., Giovanelli E., Deans S.G., Eaglesham E., Antibacterial and antioxidant properties of Mediterranean aromatic plants, Ind. Crops Prod., 1993, 2, 47–50 http://dx.doi.org/10.1016/0926-6690(93)90010-7CrossrefGoogle Scholar

  • [22] Barnes J., Anderson L.A., Phillipson J.D., St. John’s wort (Hypericum perforatum L.): a review of its chemistry, pharmacology and clinical properties, J. Pharm. Pharmacol., 2001, 53, 583–600 http://dx.doi.org/10.1211/0022357011775910CrossrefGoogle Scholar

  • [23] Mimica-Dukic N., Bozin B., Sokovic M., Mihajlovic B., Matavulj M., Antimicrobial and antioxidant activities of three Mentha species essential oils, Planta Med., 2003, 69, 413–419 http://dx.doi.org/10.1055/s-2003-39704CrossrefGoogle Scholar

  • [24] Katsube T., Tabata H., Ohta Y., Yamasaki Y., Anuurad E., Shiwaku K., et al., Screening for antioxidant activity in edible plant products: comparison of low-density lipoprotein oxidation assay, DPPH radical scavenging assay, and Folin? Ciocalteu assay, J. Agric. Food Chem., 2004, 52, 2391–2396 http://dx.doi.org/10.1021/jf035372gCrossrefGoogle Scholar

  • [25] Li W., Gao Y., Zhao J., Wang Q., Phenolic, flavonoid, and lutein ester content and antioxidant activity of 11 cultivars of Chinese marigold, J. Agric. Food Chem., 2007, 55, 8478–8484 http://dx.doi.org/10.1021/jf071696jGoogle Scholar

  • [26] Singh R.P., Murthy K.N.C., Japrakash G.K., Studies on the antioxidant activity of Pomegranate (Punica granatum) peel and seed extracts using in vitro models, J. Agric. Food Chem., 2002, 50, 81–86 http://dx.doi.org/10.1021/jf010865bCrossrefGoogle Scholar

  • [27] Mruthunjaya K., Hukkeri V.I., In vitro antioxidant and free radical scavenging potential of Parkinsonia aculeate Linn., Pharmacognosy Magazine, 2008, 4, 42–51 Google Scholar

  • [28] Prieto P., Pineda M., Aguilar M., Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E, Anal. Biochem., 1999, 269, 337–341 http://dx.doi.org/10.1006/abio.1999.4019CrossrefGoogle Scholar

  • [29] Oreopoulou V., Extraction of natural antioxidants, In: Tzia C., Liadakis G., (Eds.), Extraction optimization in food engineering, Marcel Dekker, New York, 2003 Google Scholar

  • [30] Huang D., Ou B., Prior R.L., The chemistry behind antioxidant capacity assays, J. Agric. Food Chem., 2005, 53, 1841–1856 http://dx.doi.org/10.1021/jf030723cCrossrefGoogle Scholar

  • [31] Robards K., Antolovich M., Analytical chemistry of fruit bioflavonoids, Analyst, 1997, 122, 11R–34R http://dx.doi.org/10.1039/a606499jCrossrefGoogle Scholar

  • [32] Merken H., Gray B., Measurement of food flavonoids by high-performance liquid chromatography: A review, J. Agric. Food Chem., 2000, 48, 577–599 http://dx.doi.org/10.1021/jf990872oCrossrefGoogle Scholar

  • [33] Sanchez-Moreno C., Larrauri J.A., Saura-Calixto F., Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents, Food Res. Int., 1999, 32, 407–412 http://dx.doi.org/10.1016/S0963-9969(99)00097-6CrossrefGoogle Scholar

About the article

Published Online: 2011-04-27

Published in Print: 2011-06-01

Citation Information: Open Life Sciences, Volume 6, Issue 3, Pages 388–396, ISSN (Online) 2391-5412, DOI: https://doi.org/10.2478/s11535-011-0028-6.

Export Citation

© 2011 Versita Warsaw. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

Citing Articles

Here you can find all Crossref-listed publications in which this article is cited. If you would like to receive automatic email messages as soon as this article is cited in other publications, simply activate the “Citation Alert” on the top of this page.

Mirza-Ebrahim Abolfathi, Sayed Ali Tabeidian, Amir Davar Foroozandeh Shahraki, Sayed Nouredin Tabatabaei, and Mahmood Habibian
Archives of Animal Nutrition, 2019, Volume 73, Number 2, Page 88
Ilioara Oniga, Cristina Pușcaș, Radu Silaghi-Dumitrescu, Neli-Kinga Olah, Bogdan Sevastre, Raluca Marica, Ioan Marcus, Alexandra Sevastre-Berghian, Daniela Benedec, Carmen Pop, and Daniela Hanganu
Molecules, 2018, Volume 23, Number 8, Page 2077
Ismail O. Ishola, Kayode O. Yemitan, Olasunmbo O. Afolayan, Charles C. Anunobi, and Tobi E. Durojaiye
Medical Principles and Practice, 2018, Volume 27, Number 1, Page 15
Katalin PATONAY, Marietta KORÓZS, Zoltán MURÁNYI, and Erika PÉNZESNÉ KÓNYA
Inese Mieriņa, Laura Jakaite, Sabine Kristone, Laura Adere, and Mara Jure
Key Engineering Materials, 2018, Volume 762, Page 31
Sebastián Zagmutt, Luis Guzmán, Roxana Orrego, Sergio Wehinger, and Elba Leiva
International Journal of Food Properties, 2016, Volume 19, Number 9, Page 2016
Ana M. L. Seca, Diana C. G. A. Pinto, and Artur M. S. Silva
Chemistry & Biodiversity, 2015, Volume 12, Number 6, Page 859
Mariola Kozłowska, Iwona Ścibisz, Dorota Zaręba, and Małgorzta Ziarno
CyTA - Journal of Food, 2015, Page 1
Natália Martins, Lillian Barros, Celestino Santos-Buelga, Mariana Henriques, Sónia Silva, and Isabel C.F.R. Ferreira
Food Chemistry, 2014, Volume 158, Page 73
Iuliana Spiridon, Constantin Nechita, Marius Niculaua, Mihaela Silion, Alice Armatu, Carmen-Alice Teacă, and Ruxanda Bodîrlău
Open Chemistry, 2013, Volume 11, Number 10
Hua Yang, Jun Li, Lianyue Wang, Wen Dai, Ying Lv, and Shuang Gao
Catalysis Communications, 2013, Volume 35, Page 101

Comments (0)

Please log in or register to comment.
Log in