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Multi‐technical analysis on the antioxidative capacity and total phenol contents of 94 traditional Chinese dietary medicinal herbs

Fangting He,Jiayi Chen,Ke Dong,Yuning Leng,Jiayi Xu,P. Hu,Yuqin Yao,Jingyuan Xiong,Xiaofang Pei

Published 2018 in Food Science & Nutrition

ABSTRACT

Abstract Dietary medicinal herbs (DMHs) are superior reservoirs for natural antioxidants and safe for long‐term consumption. Chinese government recently announced an official list of traditional Chinese DMHs to support civil health promotion. However, antioxidative capacity (AOC) and total phenol contents (TPC) of these listed herbs were not comprehensively and systematically evaluated. In this study, AOC of 94 listed DMHs in water extract were investigated by three techniques including radical scavenging and ferric reducing antioxidative power. The results showed that emblic leafflower, rose, and clove possessed the highest AOC, while TPC was significantly correlated with AOC. While traditional Chinese medicines are categorized by the nature of Yin‐Yang, this study demonstrated that Yin DMHs are statistically correlated with high AOC. Practical application: In this study, AOC and TPC of 94 traditional Chinese DMHs were documented systematically. Emblic leafflower, rose and clove were shown to possess the highest AOC. TPC in traditional Chinese DMHs was significantly correlated with the AOC, while DMHs with Yin characteristic might be used as an indicator to identify potential antioxidative herbs.

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