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The antioxidant capacities and phenolic composition in six native, commercially grown, Australian herbs and spices were investigated. Tasmannia pepper leaf, followed by anise myrtle and lemon myrtle contained the highest levels of total phenolics (TP; 102.1; 55.9 and 31.4mg gallic acid equivalents (GAE)/g dry weight (DW), respectively). Tasmannia pepper leaf exhibited the highest oxygen radical absorbance...
Acai fruit (Euterpe oleracea Mart.) has been demonstrated to exhibit extremely high anti-oxidant capacity. Seven major flavonoids were isolated from freeze-dried acai pulp by various chromatographic methods. Their structures were elucidated as orientin (1), homoorientin (2), vitexin (3), luteolin (4), chrysoeriol (5), quercetin (6), and dihydrokaempferol (7) by NMR, MS and compared with the reported...
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