Phytochemicals of Thai local edible herbs.

Volatile compounds, phenolic acids, phenolic compounds and fatty acids concentration from Thai local edible herbs were studied. Piper aurantuacum showed the highest content of 7-hydroxy-5,6,7,8-tetrahydroind (67%). Total phenolic compound (TPC) was highest in Limnophila aromatic (19 mg GAE/g) compared with other samples. The main phenolic acids (hydrocinnamic acids) in these herbs were ferulic acid, sinapic acid and protocatechuic acid. Ferulic acid was the major hydrocinnamic acid derivative, ranging from 2 to 359 mg/g, followed by sinapic acid (16 to 225 mg/g) and syringic acid (1 to 41 mg/g). Polyunsaturated fatty acid (PUFA) was the most predominant fatty acid found in analyzed sample, followed by saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA). Four PUFAs; 18:3n-3, 18:2n-6, 18:3n-6 and 20:4n-6 were detected in the samples. These results provided useful information as potential sources of bioactive components for consumers and public health workers.