Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part C
Impact of fertilization method and storage duration on the antioxidant activity and shelf-life of Dracocephalum moldavica L. dried leaves used as culinary herb
Author(s): Aigul M Sadykova, Farid R Husseini and Olena V Chernenko
Abstract: Dracocephalum moldavica L., commonly known as Moldavian balm, is a widely consumed culinary and medicinal herb valued for its abundance of phenolics, flavonoids, and essential oils that exhibit strong antioxidant activity. The growing demand for dried herbal seasonings with extended shelf-life has emphasized the need to optimize both fertilization practices and post-harvest storage conditions. Fertilizer inputs—chemical, organic, or integrated—substantially influence plant growth, secondary metabolite biosynthesis, and the overall functional quality of herbal crops. Likewise, storage duration and environmental conditions play a crucial role in preserving antioxidant potential and minimizing physicochemical deterioration. This research investigates the combined impact of fertilization method and storage duration on the antioxidant activity, phenolic composition, and shelf-life characteristics of dried D. moldavica leaves used as a culinary herb. A controlled field experiment was conducted using three fertilization regimes (chemical, organic, and integrated), followed by standardized drying and storage for 0, 3, 6, and 9 months under ambient conditions. Antioxidant activity was monitored through DPPH and FRAP assays, while total phenolic and flavonoid contents were quantified spectrophotometrically. Results indicated that organic and integrated fertilization enhanced antioxidant attributes at harvest compared with chemical fertilization, consistent with earlier reports on aromatic herbs. However, storage duration produced a gradual decline in antioxidant activity, accompanied by reduced phenolic stability. Integrated fertilization combined with shorter storage periods yielded the highest retention of bioactive compounds. The research concludes that fertilization practices significantly modulate the initial antioxidant potential of D. moldavica, while storage duration governs its temporal degradation, ultimately determining the shelf-life and culinary quality of the dried herb. These findings provide evidence-based guidance for growers, processors, and the culinary herb industry to improve product stability and consumer acceptability through optimized pre- and post-harvest strategies.
DOI: 10.22271/foodsci.2025.v6.i2c.272
Pages: 165-170 | Views: 126 | Downloads: 52
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How to cite this article:
Aigul M Sadykova, Farid R Husseini, Olena V Chernenko. Impact of fertilization method and storage duration on the antioxidant activity and shelf-life of Dracocephalum moldavica L. dried leaves used as culinary herb. J Curr Res Food Sci 2025;6(2):165-170. DOI: 10.22271/foodsci.2025.v6.i2c.272
