ปริมาณสารฟีนอลิก ฟลาโวนอยด์ และความสามารถในการต้านอนุมูลอิสระของใบช้าพลู,  ใบผักแพว, ใบแมงลัก, ใบโหระพา และ ใบกะเพรา

Haruethai  Thankumma; Chadathip  Muchan; Salmira  Waeyusoh; Phinyaphat  Phutjo; Sirinapha Jirakitticharoen

Authors

Haruethai Thankumma Sirindhorn College of Public Health Phitsanulok, Phitsanulok, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute
Chadathip Muchan Sirindhorn College of Public Health Phitsanulok, Phitsanulok, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute
Salmira Waeyusoh Sirindhorn College of Public Health Phitsanulok, Phitsanulok, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute
Phinyaphat Phutjo Sirindhorn College of Public Health Phitsanulok, Phitsanulok, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute
Sirinapha Jirakitticharoen Sirindhorn College of Public Health Phitsanulok, Phitsanulok, Faculty of Public Health and Allied Health Sciences, Praboromarajchanok Institute

Keywords:

Antioxidant, Flavonoid, Herb, Ocimum Americanum, Phenolic

Abstract

Piper sarmentosum, Polygonum odoratu, Ocimum Americanum, Ocimum basilicum, and Ocimum tenuiflorum are vegetables in the spicy group. Phenolics and flavonoids are secondary metabolites of plants that are beneficial to the body through their antioxidant properties. It will help prevent the occurrence of various chronic diseases in the body such as high blood pressure, diabetes, etc. The objective of this study was to compare the phenolic, flavonoid, and antioxidant activity of Piper sarmentosum, Ocimum basilicum, Polygonum odoratu, Ocimum Americanum, and Ocimum tenuiflorum, providing information on choosing foods for their health benefits. Food is medicine and provides information for selecting and developing dietary supplements that contain the highest amount of biologically active substances in the phenolic group. Phenolic content was analyzed using Folin's Ciocalteau reagent. Flavonoid content was analyzed using the Aluminum chloride colorimetric method. Antioxidant activity was analyzed using the DPPH radical scavenging activity method using gallic acid, quercetin, and trolox as standard substances, respectively. It was found that Ocimum Americanum leaves had the highest amounts of phenolics (139.74 mg GAE/gDW), flavonoids (411.40 mg QE/gDW), and antioxidant activity (37.27 %inhibition). In addition to the deliciousness of the food, its value for health is another important issue to consider when choosing to eat.

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