Content of Phenolic Compounds and Physical-Chemical Analysis in Different Condiments In Natura and Dehydrated

Abstract

Spice herbs such as rosemary (Rosmarinus officinalis L.), mint (Mentha), basil (Ocimum basilicum L.) and oregano (Origanum vulgaris L.), are widely used with spices in food and are excellent sources of compounds. phenolic. The objective was to determine total phenolic compounds in fresh and dehydrated condiments, being carried out in 1: 8 (w / w) herb / solution proportions, using aqueous and hydroalcoholic extracts. The physicochemical analyzes were analyzed the pH content, acidity, moisture and vitamin C. For fresh herbs the mint obtained a higher moisture content compared to the other herbs, and there was significant difference between the parameters of acidity and humidity. Among the dehydrated herbs oregano had higher vitamin C content, and had no significant difference in vitamin C content in the analyzed herbs. For the rosemary and oregano the best treatment was in the dehydrated herb in the hydroalcoholic solution, but for the mint and basil the highest phenolic extraction was in the aqueous solution, whereas the dehydrated oregano had no significant difference between the solutions. It was concluded that rosemary obtained the highest content of phenolic compounds, and oregano the highest content of vitamin C among the herbs analyzed.