Nutritional composition, sensory quality and bioactivity of a dietary supplement based on the Origanum compactum Benth and Foeniculum vulgare Mill aerial part
2023
Finou, Hamza El | Bammou, Mohamed | Zaid, Abdelhamid | Rhaffari, Lhoussaine El
The present study aimed to develop capsules based on the powdered leaves of Origanum compactum Benth and Foeniculum vulgare Mill. For this, mixture of 500 g of powdered oregano leaves and 500 g of fennel powder was used and some primary components of the powder were characterized. In addition, total phenolics and flavonoids contents were determined. Also, quenching of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis(3-ethyl-benzothiazoline6-sulfhonic acid) (ABTS) free radicals was used to determinate the antioxidant activity. Several pharmaco-technical parameters of the powder were evaluated such as approximate solubility, conductivity, pH, dry matter and relative humidity. At the phytochemical level, total phenolics content of 0.29 ± 0.05 g·kg-1 (expressed as gallic acid equivalents) and 0.16 ± 0.02 g·kg-1 (expressed as rutin equivalents) for flavonoids were determined. The powder had a significant antioxidant activity, with a half-maximal inhibitory concentration (IC50) of 0.34 ± 0.03 mg·ml-1 and 0.36 ± 0.02 mg·ml-1 in DPPH and ABTS assays, respectively. In addition, the powder was rich in carbohydrates (0.13 ± 0.29 g·l-1), lipids (1.25 ± 0.29 g·kg-1) and proteins (13.23 ± 0.85 g·kg-1, expressed as bovine serum albumin equivalents). The present study has made it possible to provide a new approach to valorization of medicinal plants in food while producing improved drugs based on traditional medicine.
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