G.Zaguła, A. Fabisiak, M. Bajcar, M. Czernicka, B. Saletnik, C.Puchalski
G.Zaguła, A. Fabisiak, M. Bajcar, M. Czernicka, B. Saletnik, C.PuchalskiFull text PDF
Abstract. This study includes the content of water, ash and volatiles in dried herbs like Oregano, Basil and de Provance. Moreover, amounts of H, N and C, and their calorific value were measured. The content of the following elements (Al, Ba, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Sr, Zn) in the tested herbs were established using the ICP-OES method. Basil leaves had the highest nitrogen and ash content at the level 4.5% and 15,9%. These herbs were characterized by a darker color as compared to oregano. Basil contained the richest source of Ca, K, Mg and P, while the lowest was found in herbs de Provence. The best source of Ca, K, Mg and P was basil, while their lowest amount was found in herbs de Provence (containing a mixture of different herbs), which mostly likely was the reason for the low amount of macro- and micro-components.
Key words: physical parameters, de Provence, Basil and Oregano herbs, caloric value, color, minerals, ICPOES.