Determination of superoxide dismutase mimetic activity in common culinary herbs

SpringerPlus

Table 1 SOD mimetic activities and ICP-AES data for uncooked (U), cooked (C) and cooked and digested in vitro (C&D) herb extracts

Sample	SODm % inhibition formazan production (n = 3)^a	Cu (μg/g) n = 2	Fe (μg/g) n = 2	Mn (μg/g) n = 2	Ni (μg/g) n = 2	V (μg/g) n = 2	Zn (μg/g) n = 2
Rosemary (U)	24.5 ± 1.8	0.69 ± 0.05	0.77 ± 0.06	2.96 ± 0.03	0.36 ± 0.08	1.13 ± 0.04	1.93 ± 0.01
Rosemary (C)	32.9 ± 1.4*	0.36 ± 0.01	0.57 ± 0.03	2.58 ± 0.03	0.31 ± 0.11	1.03 ± 0.04	1.71 ± 0.04
Rosemary (C&D)^b	38.6 ± 3.9*	4.27 ± 0.80**	1.00 ± 0.61	10.39 ± 1.72**	0.56 ± 0.14	4.43 ± 0.74**	1.51 ± 0.91
Rosemary (STD)	65.5 ± 14.1	ND	ND	ND	ND	ND	ND
Sage (U)	19.5 ± 4.5	0.92 ± 0.03	1.33 ± 0.04	6.40 ± 0.01	0.11 ± 0.15	3.58 ± 0.01	7.11 ± 0.09
Sage (C)	27.3 ± 2.5*	1.29 ± 0.03*	1.22 ± 0.03	6.40 ± 0.33	0.15 ± 0.06	3.58 ± 0.12	8.22 ± 0.20*
Sage (C&D)^b	32.8 ± 0.8*	2.36 ± 0.02**	5.61 ± 0.04**	12.32 ± 0.14**	0.01 ± 0.00	4.82 ± 2.10	7.29 ± 0.13
Sage (STD)	58.3 ± 18.6	ND	ND	ND	ND	ND	ND
Thyme (U)	36.9 ± 6.2^NS	1.30 ± 0.02	2.02 ± 0.00	18.2 ± 0.04	0.27 ± 0.15	3.18 ± 0.00	6.88 ± 0.06
Thyme (C)	31.9 ± 1.5 ^NS	1.86 ± 0.44	2.68 ± 0.46	24.4 ± 4.59	0.40 ± 0.14	3.82 ± 0.53	9.17 ± 1.72
Thyme (C&D)^b	28.6 ± 1.7^NS	3.09 ± 0.75	3.41 ± 0.66	26.28 ± 1.77	0.11 ± 0.04	6.78 ± 0.40**	8.29 ± 0.99
Thyme (STD)	70.8 ± 4.5	ND	ND	ND	ND	ND	ND

Herbs uncooked (U), cooked (C), cooked and digested in vitro (C&D) and standardised extracts (STD); ^aSODm: Superoxide Dismutase mimetic activity; 33 units/mL of SOD was used as a positive control 87% ±3.7. ^bBlank digests values were subtracted from herbs values (C&D). *significantly higher than (U) counterpart (p < 0.05), **significantly higher than both (U) and (C) counterparts (p < 0.05); ^NS no significant differences between thyme (U), (C) and (C&D) (p = 0.095). ND: not determined.