Spicy aromatic plants from the Lamiaceae family as sources of antioxidants in the diet

Posted on 13.03.2026 by secretar
UDC 633.25:581.19:631.524.85
https://doi.org/10.25630/PAV.2026.16.79.002

Malankina E.L. Eremeeva E.N.

Plant antioxidants are an important component of a healthy diet and prevent oxidative stress, which can lead to chronic diseases. Spicy flavoring plants from the Lamiaceae family are sources of phenolic compounds, including flavonoids, tannins as well as essential oil. The aim of the study: comparative assessment of the antioxidant status of spicy flavor plants from the Lamiaceae family depending on the phase of plant development. The study was conducted in 2017-2018 on 13 plant species from this family at the Department of Vegetable Growing of the Russian State Agrarian University – Moscow Agricultural Academy name K.A. Timiryazev. The plants were grown under standard agricultural conditions without the use of fertilizers. For perennial plants, raw materials were collected from 2-3-year-old specimens, and for annual plants (Moldavian dragonhead, garden savory), they were collected annually. The study revealed that the greatest antioxidant activity was observed in the raw materials of the vast majority of species during the flowering stage. Weather conditions have a significant impact on the antioxidant activity of raw materials, which is associated with changes in the content of phenolic compounds and essential oil. The highest values were observed in peppermint (9.4 mgEq. quercetin/g), sage (7.0 mgEq. quercetin/g), melissa officinalis (6.4 mgEq. quercetin/g), and monarda fistulosa (6.3 mgEq. quercetin/g). Our correlation analysis between AOA and the accumulation of essential oils, phenolic compounds, and their individual groups showed a weak relationship between AOA and the amount of essential oil in the raw material (0.41), the sum of phenolic compounds (0.45), and flavonoids (0.43). Thus, members of the Lamiaceae family can serve as sources of natural antioxidants.

Key words: flavonoids, polyphenols, essential oil, aromatically herbs, antioxidant activity

Malankina E.L. DSci. (Agr.), prof., professor of vegetable growing department. ORCID 0000-0003-0646-6904, AuthorID: 375217. E-mail: malankina@rgau-msha.ru

Eremeeva E.N., Cand. Sci. (Agr.), lecturer of vegetable growing department Researcher ID: 1186550. E-mail: e.tkacheva@rgau-msha.ru Russian State Agrarian University – Moscow Timiryazev Agricultural Academy

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For citing: Malankina E.L. Eremeeva E.N. Spicy flavor plants from the Lamiaceae family as sources of antioxidants in the diet. Potato and vegetables. 2026. No1. Pp. 25-29. https://doi.org/10.25630/PAV.2026.16.79.002 (In Russ.).

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