Estimation of total polyphenols contents in Ocimum basilicum L., Origanum vulgare L. and Thymus vulgaris L. commercial samples

DANIEL MODNICKI, MACIEJ BALCEREK

Abstract

The plants from Lamiaceae family are used in medicine, cosmetic and for food as a spice. Phenolic compounds: flavonoids and phenolic acids, the main constituents of this plants have proven multi-directional biological activity. Poyphenols has an antioxidative activity and may act in prevention of many disorders. The estimation of total polyphenols content in commercial samples of Ocimum basilicum L., Origanum vulgare L. and Thymus vulgaris L. herbs, derived from several producers and with different part number, was performed. Total polyphenol contents in plant materials were estimated by means of spectrophotometric method with Folin-Ciocalteu reagent was performed and shown as total polyphenols in dry herb calculated as pyrogallol, gallic acid and caffeic acid. The amount of total polyphenols in O. vulgare i T. vulgaris herb were similar and higher than in O. basilicum herb.
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