Antioksidativna aktivnost majčine dušice, mažurana i peršina

The aim of this work was to determine polyphenol content and antioxidant activity of selected dried spices: thyme, marjoram and parsley. Antioxidant activity was determined by DPPH and ABTS method. The highest polyphenol content had thyme (2.462 g/kg), and the lowest parsley (0.615 g/kg). The highest antioxidant activity also had thyme (13.234 and 33.414 μmol TE/100 g, determined by DPPH and ABTS method) and the lowest parsley (5.391 and 5.559 μmol TE/100 g, determined by DPPH and ABTS method). Difference in antioxidant activity determined by DPPH and ABTS method can be explained by difference in reactivity of antioxidant activity with applied synthetic free radicals. Relationship between polyphenol content and antioxidant was also determined. On the basis of high correlation coefficient it can be concluded that antioxidant activity depends on polyphenol content.