دراسة مقارنة للمحتوى من الفينولات الكلية و القدرة المضادة للأكسدة لمناقيع كل من الكمون و اليانسون و البابونج

الملخص EN

Herbal infusions are considered to be popular beverages, especially in the Mediterranean region.

Therefore it is interesting to estimate their total phenolic content (TPC) and antioxidant capacity.

This research work was focused on three of the most popular herbs, i.e., Cumin, Anise and Chamomile.

Total phenolic contents were measured by Folin-Ciocalteu method, and antioxidant capacities were evaluated using DPPH• and Ferric-reducing antioxidant power (FRAP) methods.

Chamomile infusion showed the highest TPC and antioxidant capacity (20.86±3.59 mg GAE/cup (150ml), scavenging activity 51.47±7.46% for DPPH•, 157.48±30.81 µMFe+2/cup).

Our results suggest that Cumin, Anise and Chamomile infusions could be potential rich sources of natural antioxidants, and use them as daily beverages could decrease the risk of chronic diseases induced by oxidative stress.