Nutritional parameters of selected culinary herbs (Lamiaceae)
2010
Vábková, J., Mendel University of Agriculture and Forestry in Brno, Lednice (Czech Republic). Faculty of Horticulture | Neugebauerová, J., Mendel University of Agriculture and Forestry in Brno, Lednice (Czech Republic). Faculty of Horticulture
This study was conducted to evaluate the contents of the total phenolics and flavonoids, and total antioxidant activity in 7 species and cultivars of the herbs commonly used in fresh state (basil, marjoram, summer savory, thyme). In conclusion: The results suggest that total phenolic and total flavonoid contents and TAC were highest in Thymus vulgaris and lowest in Ocimum basilicum 'Compact', among the test species and cultivars.
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