Determination of the Nutritional Properties and Biological Activity of Medicinal Herbs and Spices Grown in Syria

Abstract

The present study provides an integrated evaluation of the nutritional composition, antioxidant capacity, and mineral profile of six medicinal herbs and spices cultivated or sourced from Syria: (Ocimum basilicum L.), mint (Mentha spp.), nutmeg (Myristica fragrans Houtt.), rosemary (Rosmarinus officinalis Spenn.), clove (Syzygium aromaticum (L.) Merr. & Perry), and thyme (Thymus vulgaris L.). Significant interspecific variations (p < 0.001) were observed across most measured parameters, indicating both genetic and environmental influences. Basil and mint exhibited the highest protein contents (14.79% and 14.44%, respectively) and elevated ash values (9.38% and 8.63%). Basil showed the highest concentrations of calcium (23,711 mg.kg^-1), potassium (31,000 mg.kg^-1), and zinc (63.25 mg.kg^-1), while mint contained the highest magnesium (514.7 mg.kg^-1) and iron (451.7 mg.kg^-1) levels. In contrast, nutmeg recorded the highest fat content (20.67%) but the lowest ash (2.41%) and mineral concentrations overall. Regarding antioxidant properties, rosemary demonstrated the highest antioxidant activity (98.77 mg TEAC.g^-1), followed by clove (91.37 mg TEAC.g^-1). Clove exhibited the highest total polyphenol content (60.71 mg GAE.g^-1), whereas mint showed the highest flavonoid (24.46 mg QE.g^-1) and phenolic acid contents (11.693 mg CAE.g^-1). Nutmeg presented the lowest flavonoid concentration (1.75 mg QE.g^-1). Overall, leafy herbs (basil and mint) were characterized by higher protein and mineral accumulation, whereas seed spices such as nutmeg were richer in lipophilic compounds but lower in mineral density. The marked variability in phytochemical and elemental profiles highlights the species-specific metabolic characteristics and the influence of environmental factors, supporting the potential of Syrian herbs and spices as valuable natural sources of bioactive compounds and essential nutrients.