Identification of phenolic components in dried spices and influence of irradiation

被引：49

作者：

Nagy, Tristan O. ^{[1
]}

Solar, Sonja ^{[1
]}

Sontag, Gerhard ^{[2
]}

Koenig, Juergen ^{[1
]}

机构：

[1] Univ Vienna, Fac Life Sci, Dept Nutr Sci, A-1090 Vienna, Austria

[2] Univ Vienna, Fac Chem, Dept Analyt Chem, A-1090 Vienna, Austria

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 02期

关键词：

Oregano; Sage; Thyme; Phenolic components; LC-ESI-MS analysis; Gamma-irradiation; THYMUS-VULGARIS L; ANTIOXIDANT ACTIVITY; GAMMA-IRRADIATION; SALVIA-OFFICINALIS; GREEK OREGANO; SAGE; CAPACITY; EXTRACTS;

D O I：

10.1016/j.foodchem.2011.03.037

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：530 / 534

页数：5

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