Published in Scientific Papers. Series B, Horticulture, Vol. LXVI, Issue 2
Written by Monica Luminița BADEA, Violeta Alexandra ION, Andreea BARBU, Andrei PETRE, Mihai FRÎNCU, Viorica LAGUNOVSCHI-LUCHIAN, Liliana BĂDULESCU
Lophantus anisatus Nett. belongs to the Lamiaceae (Labiatae) family, and it is an aromatic, medicinal, and honey plant. Due to its high content of substances with nutritional and sensory value, the powder obtained from the naturally dried plants can be used as aromatic and nutraceutic ingredients for vegetable chips. In addition to its sensory quality, this powder also stands out by having high antioxidant activity, with beneficial effects on the human body. The aim of this study was to obtain fine powder from natural dried lophantus leaves, which can be further used as aromatic ingredient. The lophantus powder was characterized in terms of dry matter content, total polyphenols, antioxidant activity using DPPH method, ascorbic acid, total pigments, and volatile compounds. The main compounds identified in the volatile oil were: methyl chavicole, methyleugenol, caryophyllene, and germacrene D.
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