Influence of thermal processing on phenolics compounds level and antiradical activity of dill (Anethum graveolens L.)

MICHAŁ ŚWIECA, URSZULA GAWLIK-DZIKI

Abstract

Content of total phenolics, phenolic acids and flavonoids in different extracts of fresh and thermal processed dill were investigated. Antioxidant activity, exhibited as a DPPH and ABTS free radical scavenging abilities were also studied. The highest content of total phenolics, phenolic acids and flavonoids was found in the samples of fresh dill extracted with 50% acetone (35.23; 19.49; 30.39 mg/g dw., respectively), the lowest in the case of methanolic extracts of dried dill (17.73; 7.58; 4.05 mg/g dw., respectively). It is noteworthy that studied extracts showed higher scavenging activity against ABTS (max > 25%) then DPPH radicals (max >15%). The best results were obtained in the case of extracts of dried dill. On the other hand, the lowest activity was found in the extracts of frozen dill. No significant correlations between phenolic compounds content and antiradical activities were found. We concluded that thermal processed dill exhibited free radical scavenging abilities, better or comparable with fresh samples and can be used as it valuable substitute.
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