02522nas a2200313   4500008004100000245006600041210006600107260000800173300001600181490000700197520162900204653001001833653001601843653001301859653001901872653001501891653001101906653002001917653001901937653001101956653002001967653003801987653001402025653001902039653002002058100001302078700001302091856010402104       2001                        eng d00aAntioxidant activity and phenolic compounds in selected herbs0 aAntioxidant activity and phenolic compounds in selected herbs  cJan  a5165–51700 v493 aThe antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined. The ORAC values and total phenolic contents for the medicinal herbs ranged from 1.88 to 22.30 mu mol of Trolox equivalents (TE)/g of fresh weight and 0.23 to 2.85 mg of gallic acid equivalents (GAE)/g of fresh weight, respectively. Origanum x majoricum, O. vulgare ssp. hirtum, and Poliomintha longiflora have higher ORAC and phenolic contents as compared to other culinary herbs. The ORAC values and total phenolic content for the culinary herbs ranged from 2.35 to 92.18 mu mol of TE/g of fresh weight and 0.26 to 17.51 mg of GAE/g of fresh weight, respectively. These also were much higher than values found in the medicinal herbs. The medicinal herbs with the highest ORAC values were Catharanthus roseus, Thymus vulgaris, Hypericum perforatum, and Artemisia annua. A linear relationship existed between ORAC values and total phenolic contents of the medicinal herbs (R = 0.919) and culinary herbs (R = 0.986). High-performance liquid chromatography (HPLC) coupled with diode-array detection was used to identify and quantify the phenolic compounds in selected herbs. Among the identified phenolic compounds, rosmarinic acid was the predominant phenolic compound in Salvia officinalis, Thymus vulgaris, Origanum x majoricum, and P. longiflora, whereas quercetin-3-O-rhamnosyl-(1 –> 2)-rhamnosyl-(1 –> 6)-glucoside and kaempferol-3-O-rhamnosyl-(1 –> 2)-rhamnosyl-(1 –> 6)-glucoside were predominant phenolic compounds in Ginkgo biloba leaves.10aAcids10aAntioxidant10aCapacity10aCulinary Herbs10aFlavonoids10aFruits10aGinkgo-Biloba L10aIdentification10aLeaves10aMedicinal Herbs10aPerformance Liquid-Chromatography10aPhenolics10aPlant-Extracts10aThymus-Vulgaris1 aZheng, W1 aWang, SY  uhttps://lamiaceae.myspecies.info/content/antioxidant-activity-and-phenolic-compounds-selected-herbs