Green Extraction Combined with Chemometric Approach: Profiling Phytochemicals and Antioxidant Properties of Ten Species of the Lamiaceae Family

Ten common herbs—from oregano to mint—hide a powerful antioxidant secret, and a new study reveals just how potent they can be.

For centuries, herbs from the Lamiaceae family have flavored our kitchens and soothed our ailments. Now, science is catching up with tradition. A recent study delved into the antioxidant prowess of ten familiar herbs, including oregano, lavender, basil, and rosemary, using two extraction methods: the classic infusion and modern microwave-assisted extraction.

The results are striking. All samples showed remarkable antioxidant activity, with DPPH radical scavenging IC50 values ranging from 3.73 to 8.03 µg/mL, and ABTS values from 2.89 to 8.55 µg/mL. The CUPRAC assay measured up to 1129.68 µg TE/mg DE, while FRAP values reached 6.60 µmol Fe/mg DE. Gallic acid appeared in every sample, with lemon balm and lavender leading the pack, and lavender also shone with high levels of p-hydroxybenzoic and chlorogenic acids.

Microwave-assisted extraction generally outperformed infusion, pulling out higher levels of bioactive compounds. This suggests that a quick zap in the microwave might be the key to unlocking more of these herbs' health benefits. The study's chemometric analysis, using PCA, helped map the correlations between different antioxidant parameters, offering a clearer picture of what makes these plants so special.

These findings underscore the potential of Lamiaceae herbs, especially when microwave-extracted, as everyday dietary antioxidants. So next time you reach for a sprig of thyme or a leaf of mint, remember: you're not just adding flavor—you're adding a dose of nature's defense.

Key Points

• Ten Lamiaceae herbs show strong antioxidant activity.
• Microwave extraction yields higher bioactive compounds than infusion.
• Gallic acid found in all samples; lavender stands out.