Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

Determination of total phenolic content, total flavonoid content and FRAP in culinary herbs in relation to harvest time

In this study there were evaluated total phenolic and flavonoid contents, and ferric reducing antioxidant power (FRAP) of 3 herbs species, that are commonly used in fresh stage (summer savory – Satureja hortensis L., marjoram – Majorana hortensis M. and thyme – Thymus vulgaris L.) in dependence on t...

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Bibliographic Details
Main Authors: Jindřiška Vábková, J. Neugebauerová
Format: Article
Language:English
Published: Mendel University Press 2012-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
total phenolic content
total flavonoid content
FRAP
summer savory
marjoram
thyme
Online Access:https://acta.mendelu.cz/60/1/0167/

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