CHEMICAL PROFILING OF BIOACTIVE COMPOUNDS IN DRIED CULINARY HERBS

Abstract

This study examined the levels of six bioactive compounds—thymol, carvacrol, eugenol, γ-terpinene, p-cymene, and α-pinene—in five herbs (rosemary, oregano, thyme, cumin, and cloves) sourced from Kenya and Hungary, using ethanol-based ultrasonic extraction and HPLC-DAD. The research aimed to explore regional differences in phytochemical profiles in the context of antimicrobial resistance. Results showed significant variations, such as higher thymol in Hungarian cumin and thyme, and more carvacrol and α-pinene in Kenyan herbs. Despite limitations like small sample size and lack of replication, the study demonstrated HPLC-DAD's reliability and suggested future studies use larger, more controlled samples.