Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

Detalhes bibliográficos
Autor(a) principal: Vallverdu-Queralt, Anna
Data de Publicação: 2015
Outros Autores: Regueiro, Jorge, Rinaldi Alvarenga, José Fernando [UNESP], Martinez-Huelamo, Miriam, Leal, Leonel Neto, Lamuela-Raventos, Rosa Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=en
http://hdl.handle.net/11449/129638
Resumo: Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.
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spelling Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmegAntioxidant capacityCulinary herbsHPLC-ESI-LTQ-OrbitrapPolyphenolsSpicesCulinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.CICYTInstituto de Salud Carlos III, ISCIII (CIBEROBN) from the Spanish Ministry of Science and Innovation Ministerio de Ciência e Innovacion (MICINN)Quality Group from Generalitat de Catalunya Generalitat de Catalunya (GC)Foundation Alfonso Martin EscuderoNutrition and Food Science Department, Reference Network Food Technology – XaRTA, Research Institute of Nutrition and Food Safety – INSA, Pharmacy School, University of Barcelona, SpainCentro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición – CIBEROBN, Instituto de Salud Carlos III, SpainNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, SpainNutreco Research and Development, Boxmeer, The NetherlandsDepartment of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, São Paulo, SP, BrazilCICYT: AGL2010-22319-C03CICYT: AGL2013-49083-C3-1-RGC: 2014 SGR 773Soc Brasileira Ciencia Tecnologia AlimentosUniversity of BarcelonaInstituto de Salud Carlos IIIUniversity of VigoUniversidade Estadual Paulista (Unesp)Nutreco Research and DevelopmentVallverdu-Queralt, AnnaRegueiro, JorgeRinaldi Alvarenga, José Fernando [UNESP]Martinez-Huelamo, MiriamLeal, Leonel NetoLamuela-Raventos, Rosa Maria2015-10-22T06:21:09Z2015-10-22T06:21:09Z2015-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article189-195application/pdfhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=enFood Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 189-195, 2015.0101-2061http://hdl.handle.net/11449/12963810.1590/1678-457X.6580S0101-20612015000100189S0101-20612015000100189.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science And Technology1.0840,467info:eu-repo/semantics/openAccess2024-01-09T06:27:29Zoai:repositorio.unesp.br:11449/129638Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-01-09T06:27:29Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
title Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
spellingShingle Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
Vallverdu-Queralt, Anna
Antioxidant capacity
Culinary herbs
HPLC-ESI-LTQ-Orbitrap
Polyphenols
Spices
title_short Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
title_full Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
title_fullStr Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
title_full_unstemmed Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
title_sort Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
author Vallverdu-Queralt, Anna
author_facet Vallverdu-Queralt, Anna
Regueiro, Jorge
Rinaldi Alvarenga, José Fernando [UNESP]
Martinez-Huelamo, Miriam
Leal, Leonel Neto
Lamuela-Raventos, Rosa Maria
author_role author
author2 Regueiro, Jorge
Rinaldi Alvarenga, José Fernando [UNESP]
Martinez-Huelamo, Miriam
Leal, Leonel Neto
Lamuela-Raventos, Rosa Maria
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv University of Barcelona
Instituto de Salud Carlos III
University of Vigo
Universidade Estadual Paulista (Unesp)
Nutreco Research and Development
dc.contributor.author.fl_str_mv Vallverdu-Queralt, Anna
Regueiro, Jorge
Rinaldi Alvarenga, José Fernando [UNESP]
Martinez-Huelamo, Miriam
Leal, Leonel Neto
Lamuela-Raventos, Rosa Maria
dc.subject.por.fl_str_mv Antioxidant capacity
Culinary herbs
HPLC-ESI-LTQ-Orbitrap
Polyphenols
Spices
topic Antioxidant capacity
Culinary herbs
HPLC-ESI-LTQ-Orbitrap
Polyphenols
Spices
description Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.
publishDate 2015
dc.date.none.fl_str_mv 2015-10-22T06:21:09Z
2015-10-22T06:21:09Z
2015-01-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=en
Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 189-195, 2015.
0101-2061
http://hdl.handle.net/11449/129638
10.1590/1678-457X.6580
S0101-20612015000100189
S0101-20612015000100189.pdf
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=en
http://hdl.handle.net/11449/129638
identifier_str_mv Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 189-195, 2015.
0101-2061
10.1590/1678-457X.6580
S0101-20612015000100189
S0101-20612015000100189.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science And Technology
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0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 189-195
application/pdf
dc.publisher.none.fl_str_mv Soc Brasileira Ciencia Tecnologia Alimentos
publisher.none.fl_str_mv Soc Brasileira Ciencia Tecnologia Alimentos
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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