Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
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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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 1.084 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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