Bioactive profiles and antioxidant activities of some spices and aromatic herbs and their impact on shelf life of toast bread

This study aimed to evaluate the chemical composition, fatty acid, amino acid, and phytochemical profiles of three selected spices and aromatic herbs i.e. fennel, caraway, and chamomile. The study assessed their potential as sources of bioactive compounds. Various solvents, including distilled water, ethanol, methanol, and acetone, were used to extract these compounds. The antioxidant activity (AOA) and total phenolic content (TPC) of the extracts were measured using in vitro methods. Significant differences were observed in the chemical composition of fennel, caraway, and chamomile powders, particularly in moisture, ash, fat, protein, and total carbohydrate contents. Fennel showed the highest levels of ash and total carbohydrates, while caraway had the highest fat and protein content. Chamomile, in contrast, was richest in fiber. Caraway exhibited the highest levels of all amino acids except proline and methionine, which were found in higher concentrations in chamomile. Additionally, oleic acid was the predominant fatty acid in fennel and caraway, while chamomile contained higher levels of linoleic acid.