الفهرس 
HerbsOnly 14 pages are availabe for public view
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Abstract
The aim of this study was to determine the contents of total phenolic compounds in several herbs growing in Egypt and to search relationship(s) between phenolic compounds and antioxidant activity. Herbal extracts and their mixture showed considerable differences in antioxidant activity (AA= 80.11- 90.98%) when it was inllestegoted by the four different porecess used in this study Marjoram appeard greatest activity due to porecess refured to its phenolic content (938.87 mg/100 g d.b.). Spearmint and ginger showed relatively moderate antioxidant activity (AA= 80.11and 83.21 %) and total phenolics (376.82 and 298.43 mg/100 g d.b.). Data of the relationship between antioxidant activity and total phenolic content of selected herbs indicated that when the selected herbs ( spearmint, marjoram, ginger and their mixture ) were included in the statistical analysis, there were positive correlations (R²) were recorded 0.8415, 0.8856, 0.7273 and 0.8978 and significant (p≤ 0.05, 0.01, 0.05 and 0.01) between total phenolics and antioxidant activity for spearmint, marjoram, ginger and their mixture, respectively. In conclusion, data of the present study could be represent the mile stone towards the extension of using the powder or extracts of the selected herbs as natural antioxidants in many different nutritional and food processing applications. Many chemical characteristics of extracted fat of meatballs mixed with the tested herbal extracts including acid value (AV), peroxide value (PV), and malondialdehyde (MDA) content were decreased when compared with the control ones by the rate of ranged 8.99 – 39.68, 13.29 – 29.07 and 10.63 – 37.41%, respectively. While, the iodine number of those samples were recorded the opposite direction i.e. increased by the rate of ranged 7.62 – 21.58 %. The inhibitory action of the all tested herbal extracts and their mixture against CuSO4-induced LDL oxidation, as evidenced by decreased conjugated dienes production in a dose-dependent fashion. As compared to the tested herbal extracts, spearmint, marjoram, ginger and their mixture acted more dramatically in protecting LDL against oxidation, indicating a possibility those extracts may be more promising in the prevention of atherosclerosis by inhibiting LDL oxidation.