Total Phenolic, Antioxidant Activities and Flavonoid Contents of Herbal Syrups

摘要

The aim of the study was to characterize antioxidative properties and antiradical activity of the herbal syrups collection in Latvia. Antiradical activity, total phenols and content of flavonoids were determined spectrophotometrically. The herbal syrups antiradical scavenging activity was estimated by the amount of DPPH (2.2-diphenyl-l-picrylhydrazyl) of reagent using in reaction with a sample of vegetable syrup (in percent) and by Trolox equivalent. The total phenolic compounds were determined by using the Folin-Ciocalteu method. The total phenolic content was expressed in mg of the gallic acid equivalents. The content of flavonoids was determined by using reaction between the AlCl_3 and flavonoids. Antiradical scavenging activity by Trolox equivalent of the herbal syrups was found from 81 to 130 mg 100 g~(-1) in herbal syrups. The content of total phenols was found from 22 to 282 mg GAE 100 g~(-1), but content of total flavonoids by quercetin equivalent was found from 1 to 44 mg QE 100 g~(-1). In case of increased disease problems, syrups with increased antioxidant content should be used. However, the specificity of each disease should be taken into account, as well as the content of certain compounds in the plants.