Evaluation of Antioxidant Potential of Extracts from Aromatic Plants of the Lamiaceae Family

Antioxidants protect the human body from oxidative stress caused by reactive oxygen and nitrogen species, which damage biomolecules and contribute to chronic diseases such as cancer, cardiovascular, metabolic, and neurodegenerative disorders.They act through both endogenous (e.g., glutathione, catalase) and exogenous (e.g., vitamins, polyphenols) sources, neutralising free radicals, chelating metals, and supporting detoxification pathways.Herbs of the Lamiaceae family, including sage, mint, thyme, and rosemary, are particularly rich in polyphenols with strong antioxidant activity.This study investigated the polyphenol content and antioxidant capacity of ethanolic and aqueous macerates using the Folin-Ciocalteu method and DPPH assay.The results showed that ethanol was more effective for extracting rosemary, while water exhibited higher activity for sage, mint, and thyme.Optimal extraction ratios were identified as 1 : 20 for ethanol and 1 : 100 for water, yielding total polyphenol contents ranging from 11-14 mg GAE g -1 for rosemary and 24-27 mg GAE g -1 for mint and thyme.Temperature (50 °C) and extraction time (up to 120 min) significantly affected yield.Although rosemary contained moderate polyphenol levels, it demonstrated strong antioxidant potential, with a DPPH scavenging activity of 27.8 %, while mint and thyme showed the highest antioxidant capacity, reaching 42-47.7 %.Overall, the findings highlight the potential of Lamiaceae herbs as sustainable sources of natural antioxidants for food, cosmetics, and pharmaceutical applications.