Studies on some edible herbs: Antioxidant activity, phenolic content, mineral content and antifungal properties

Abstract

Twelve classical edible herbs of Assam were studied, among which, Fagopyrum esculentum, Paederia scandens and Amaranthus viridis showed strong antioxidant potential with high phenolic contents. Rutin and gallic acids were the most abundant phenolic compounds. α-Tocopherol was present in all herbs, while ascorbic acid was found only in some. Leucas aspera and Hydrocotyle sibthorpioides were good sources of both α-tocopherol and ascorbic acid. All twelve herbs were devoid of Pb and Cd. Pouzolzia indica was a rich source of Ca, Fe and Zn. Further, the plants were found to be moderately active against mycotoxin producing fungus Alternaria tenuissima.

Keywords

• Edible plants
• Antioxidant
• Phenolics
• Mineral content
• Antifungal