Comparison of the antioxidant properties of spices from ecological and conventional cultivations

The aim ofthe studywas to compare the (JVerall total phenolic compounds eontent and antioxidant propcrtics of spiccs (orcgano, H1ymc and roscmary) from ccological and convenlional cullivalion. The antioxidant activity of the obtained s pice extracts was estimated with the use of radical tests (DPPH and ABTS), binding and rcduction of mclal ions, accclcralcd Raneimal t es l and bascd on the spectropbatometrie method. The obtained results indicate that spice extracts from ecological eullivation are charactcrizcd by a highcr, ovcrall total pllcnolic compound eontent comparcd to spice extracts growrr in a conventional system. Ecological spice extracts showed better antioxidant properties than conventional spices in most tests. The results of the statistical analysis show a positive correlation between the to tal eontent ofpolyphenols and the antiradical activity o f the extracts. The negative eorrelation was found behveen the eontent o f polyphenols and the Rancimat test and Lhc chclaling aclivily. Il sccms lhal lhc usagc of organie spiec cxlracls in food produclion could be eonsiciered as natura! antioxidants, reducing fat oxidation processes to a greater extent than with convcnlional eullivalions.