Effect of Grinding the Herb and Boiling the Infusion on Total Phenolic Content and Antioxidant Capacity of Herbal Infusions – Pages 66-70

Effect of Grinding the Herb and Boiling the Infusion on Total Phenolic Content and Antioxidant Capacity of Herbal Infusions

Pages 66-70

Karam Kharobi1 and Lina Soubh2

1Department of Food Control and Analytical Chemistry, College of Pharmacy, Damascus University, Damascus, Syria; 2Department of Food Control and Analytical Chemistry, Faculty of Pharmacy, Damascus University, Damascus, Syria

DOI: https://doi.org/10.29169/1927-5951.2019.09.02.2

Abstract: Herbal infusions are one of the most consumed beverages in the world. The object of this work was to estimate the phenolic content and evaluate the antioxidant capacity of Cumin seeds (Cuminum cyminum L.) and Anise seeds (Pimpinella anisum L.) infusions, and study the effect of grinding the herb and boiling the infusion on that. The total phenolic content (TPC) was determined by Folin-Ciocalteu method, and the antioxidant capacity was evaluated by two methods, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay and FRAP (ferric reducing antioxidant power) assay. The TPC and antioxidant activity have increased by grinding the herb and boiling the infusion. By grinding, the TPC and antioxidant activity have nearly multiplied.

Keywords: Anise, antioxidant activity, Cumin, DPPH assay, Folin-Ciocalteau method, FRAP assay.