Relationship between antioxidant properties and chemical composition of some Thai plants

Evaluation of beetroot (Beta vulgaris L.) leaves during its developmental stages: a chemical composition study

“…According to Maisuthisakula (2008), in some species of plants, the antioxidant activity is correlated with their phenolic compounds, while in others, it is not.…”

Essential metals and phenolic acids in commercial herbs and spices. Multivariate analysis of correlations among them

“…The outlying sample 6 is distinctly separated from the others, whereas all the leaves of rosemary and sage and lovage spice create clusters A, B and C, respectively. All the samples (1-3) of the lemon balm are grouped between clusters A and B, while the leaves of mint (samples [11][12][13] are located between clusters B and C. These findings show that the contents of phenolics had a stronger impact on distribution of the herbs and spices than the contents of metals. Phenolic acids enable grouping of the samples originating from plants of a particular botanical species into separate clusters.…”

“…In the group of herbs, the highest level of sodium was found in the leaves of thyme (4), rosemary (7-9) and mint (11)(12)(13)(14), above 200 µg g -1 . Among the spices, four samples of lovage (24)(25)(26)(27) were richest in this element, above 150 µg g -1 .…”

“…This large cluster is created by 27 samples, which could be divided into two subclusters. Apart from sample 29, subcluster A consists solely of herbs, especially the leaves of lemon balm (1 and 3) and mint (samples [11][12][13][14] owing to the similarity in their phenolics composition, including chlorogenic, rosmarinic and syringic acids. However, at the lower linkage distance of approximately 10%, two groups of samples are identified in subcluster B.…”

“…Among them phenolic acids play a crucial role [12,13]. These compounds encompass hydroxylated derivatives of benzoic and cinnamic acids and, the most common among them being caffeic, ferulic, p-coumaric, p-hydroxybenzoic, vanilic and procatechuic acids [14,15].…”