Genetic chemical variability of the volatiles and phenolic compounds in Clinopodium serpyllifolium subsp. fruticosum (L.) Bräuchler syn. Micromeria fruticosa (L.) Druce grown in Israel

Clinopodium serpyllifolium is a perennial medicinal plant generally used as herbal tea in folk medicine. Leaves of C. serpyllifolium from the representative exemplars in the Newe Ya’ar living germplasm collection were analyzed for their polyphenolic and volatiles composition, and tested for their antioxidant activity. The oxygenated monoterpenes pulegone (10.4–50.6%), piperitenone oxide (3.2–28.6%), piperitenone (0.9–14.6%), trans-piperitone oxide (0.3–11.2%), iso-menthol (0.3–8.8%) and sesquiterpene β-caryophyllene (7.4–13.7%) were found to be the major constituents from the solvent extraction of C. serpyllifolium analyzed by gc-ms. The representative exemplars were grouped into two chemotypes: one rich in pulegone and the second rich in piperitenone oxide and piperitenone. The total polyphenolics content, determined range from 26.6 to 62.9 mg gallic acid equivalents/g dry weight (dw). The antioxidant activity ranged from (42.8–77.1 mg chlorogenic acid equivalents/g dw). hplc analysis revealed the rosmarinic acid content also showed remarkable differences in C. serpyllifolium (0.3–1.8 dry weight %). The results indicate that there is chemical diversity and also difference in the content of polyphenols of the representative exemplars. Antioxidant activity was in correlation with phenolic components.

The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.