Identification of phenolic components in dried spices and influence of irradiation

Autor(en)
Tristan Oliver Nagy, Sonja Solar, Gerhard Sontag, Jürgen König
Abstrakt

LC-ESI-MS analysis was used for identification of phenolic compounds in the methanolic extracts of commercially available dried oregano, sage and thyme. Rosmarinic acid, apigenin-glucuronide, luteolin-glucuronide, as well as quinic acid were present in all three spices. Whereas in thyme and sage only derivatives from flavonoid compounds were identified, in oregano also the aglycons eriodictyol, naringenin, hispidulin, apigenin and luteolin could be found. Some constituents, especially glucosides and glucuronides, were observed for the first time in the methanol extracts of these spices. To ascertain an irradiation influence (dose: 10 kGy) the MS peak area counts of twenty constituents, among them 10 glycosides/glucuronides, were compared. Although the majority of those compounds exhibited a slight decrease with irradiation, the changes were not significant.

Organisation(en)
Institut für Physikalische Chemie, Department für Ernährungswissenschaften, Institut für Analytische Chemie
Journal
Food Chemistry
Band
128
Seiten
530-534
Anzahl der Seiten
5
ISSN
0308-8146
Publikationsdatum
2011
Peer-reviewed
Ja
ÖFOS 2012
104002 Analytische Chemie, 104009 Lebensmittelchemie
Link zum Portal
https://ucrisportal.univie.ac.at/de/publications/identification-of-phenolic-components-in-dried-spices-and-influence-of-irradiation(145343f5-1f01-4bc2-bcb5-146460142a14).html