Determination of total phenols in some spices in different packaging.
In this study total phenol content of some spices was determined. Determination was performed on nine different samples of spices, such as: rosemary, pepper, garlic, oregano, basil, clove, dill, cinnamon and parsley. Analyses were conducted on spices in two different packages: glass bottles and laminated paper bags with metal film. The total phenols (TP) content was determined spectrophotemetrically using a method which is based on colour reaction of phenol with Folin-Ciocalteu reagent at 760 nm. The obtained data shows that highest total phenols content expressed as Gallic acid Equivalents (GAE) in spices in laminated bags, was found in oregano (457.05±0.23), and the lowest content was in garlic 19.80±4.42 mg GAE/g of DW. Total phenols content in spices packed in glass bottles was found for oregano (333.80±0.53) and 26.20±1,37mg GAE/g of DW (for garlic). It can be concluded that most of tested spices showed higher total phenol content in laminated bags than those in glass bottles.