Antioxidant activity of new varieties spicy-aromatic and essential-oil plants

   Spicy-aromatic and essential-oil plants are among the most important food, technical and medicinal plants; their green mass, seeds and essential oils are used in various sectors of the economy.

   The purpose of the research was to study the indicators of antioxidant activity of the green mass of new varieties of spicy-aromatic and essential-oil plants.

   The research subjects were new regionalized varieties of oregano, hyssop officinalis, common basil, fine-flowered basil, fragrant onion, multi-tiered onion, fragrant rue, blue fenugreek, large-rhizome geranium and borage.

   The yield of green mass during flowering phase was studied in field experiments according to generally accepted methods. In laboratory experiments, the content of vitamin C and carotene was studied according to standard methods, content of polyphenolic compounds – according to method of calibration schedule based on a standard substance – rutin. As a result of field and laboratory studies, it has been determined that the yield of the green mass of the studied crops was 125–280 c/ha, vitamin C – 27.0–69.0 mg/100 g, carotene – 7.5–40.7 mg/kg, polyphenol compounds – 9.6–374.2 mg rutin/g. The studied spicy-aromatic and essential-oil plants in terms of antioxidant activity (content of polyphenol compounds) can be grouped into the following series: oregano > large-rhizome geranium > hyssop officinalis > basil > borage > fragrant rue > blue fenugreek > perennial onions. Among the varieties of oregano and hyssop, higher rates of antioxidant activity are noted in varieties with a more intense corolla color (rich pink – in oregano, blue – in hyssop). The results obtained on the yield of marketable products and antioxidant activity make it possible to more fully evaluate spicy-aromatic and essential-oil plants with the prospect of their use in various sectors of the economy, primarily in the development of functional products.

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