Vol. 11 No. 2 (2005)

Articles

Comparative study of three rosemary (Rosmarinus officinalis L.) clones during the growing season

Published May 18, 2005
Authors
R. Engel
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Medicinal and Aromatic Plants, 1118 Budapest, Villányi út 29., Hungary
, A. Hegedűs
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
, Zs. Bodor
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Medicinal and Aromatic Plants, 1118 Budapest, Villányi út 29., Hungary
, M. Heltmann-Tulok
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Medicinal and Aromatic Plants, 1118 Budapest, Villányi út 29., Hungary
, É. Stefanovits-Bányai
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
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Keywords
antioxidant capacity essential oils phenol rosemary Rosmarinus officinalis
How to Cite
Selected stlye: APA
Engel, R., Hegedűs, A., Bodor, Z., Heltmann-Tulok, M., & Stefanovits-Bányai, É. (2005). Comparative study of three rosemary (Rosmarinus officinalis L.) clones during the growing season. International Journal of Horticultural Science, 11(2), 67–72. https://doi.org/10.31421/IJHS/11/2/581
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Copyright (c) 2018 International Journal of Horticultural Science

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

The growth rate of three rosemary clones, `Harmat', 'Salem' and `Horvát', their essential oil content and its components as well as the total phenol content and total antioxidant capacity in their aqueous and ethanolic extracts were compaired. Total phenol content (determined by Folin-Ciocalteau reagent) and antioxidant power (FRAP-value) of aqueous and ethanolic rosemary extracts were measured by spectrophotometric method. The essential oil content was determined from drug by water-steam distillation. `Harmat' showed the most intensive growth through the vegetation period. The total antioxidant power of the ethanolic extracts from all the three clones was similar: a decrease was observed at the end of the season. In most cases more antioxidant compounds were dissolved in the aqueous extracts. The total quantity of phenolic compounds shows a good correlation with the potential extent of stress effects. The difference among the phenol contents of the various clones can be derived from the difference in their tolerance, because phenols have antioxidant effects contributing to protection against harmful impacts. Difference between the two extraction methods (aqueous and ethanolic) is due to the distinct solubility of compounds. Some other components, like essential oil compounds also possess antioxidant effect and in this way they may influence the antioxidant power of extracts.

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