Comparison of phenolic profiles and antioxidant activity of some culinary herbs and Pomegranate peel and juice

• Tishko Hussein Faqe Mohamed1 , Khulod Ibraheem Hassan2

  Author

Oxidative stress, caused by excessive production of reactive oxygen species, represents a major factor associated with numerous chronic diseases, including cardiovascular disorders, metabolic syndrome, cancer, and aging. Plant-derived antioxidants can effectively counteract oxidative stress. Due to differences in the antioxidant capacity among plant species which based on their phytochemical composition. Accordingly, the current study aims to compare the phytochemical analysis and antioxidant capacity assessment of nine botanicals including: Thyme (Thymus vulgaris) (Powdered and Fresh), Rosemary (Saliva rosmarinus), (Powdered and Fresh), Oregano (Origanum valgare), Ginger (Zingiber officinale), Cinnamon (Cinnamomum verum), and Pomegranate (Punica granatum) dreivatives (Peel and Juice). To achieve that, Total Phenol Content (TPC), Total Flavonoid Content (TFC), and antioxidant activity (via DPPH assay) were evaluated across the selected plants extracts. The results revealed that powdered pomegranate peel exhibited the highest TPC (8599 mg GAE/100g), TFC (4950 mg/100g), and antioxidant capacity (285.15 umol TE/g). Among the culinary herbs, powdered oregano and powdered rosemary demonstrated superior phenolic levels, while fresh sample consistently showed lower concentrations for the all parameters, due to their high moisture content.HPLC analysis identified punicalagin (15000 mg/Kg) as a dominant in pomegranate peel and rosmarinic acid, carnosic acid and thymol are dominated in oregano, rosemary, and thyme respectively, while cinnamon was mainly rich in cinnamaldehyde and cinnamic acid derivatives and fresh ginger exhibited a unique phenolic profile dominated by gingerol compounds. These results provide a quantitative basis for selecting specific plant materials as natural functional ingredients for food preservation and health promotion.

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