The effect of concentration on the antioxidant activity of selected culinary herbs

Antioxidant activity of selected widely used culinary herbs (oregano, Greek oregano, marjoram, summer savory, rosemary and two varieties of leafy parsley) was monitored to see the effect of increasing herb content on the inhibition of pork lard oxidation. The activity of tested dry herbs was significant (protection factors were from 1.7 to 11.4) and linearly increased at all range of concentrations from 10 to 100 g/kg. No prooxidant effect occurred under the Schaal test conditions. The antioxidant activity of plants decreased in the following order: marjoram > Greek oregano > flat parsley > rosemary > summer savory > curly parsley > oregano, which did not correspond clearly with their total phenolics content.   Key words: Antioxidant activity, Lamiaceae, Apiaceae, prooxidant effect, Schaal test.