Identification of phenolic components in dried spices and influence of irradiation

Tristan O Nagy; Sonja Solar; Gerhard Sontag; Juergen Koenig

doi:10.1016/j.foodchem.2011.03.037

Identification of phenolic components in dried spices and influence of irradiation

Food Chem. 2011 Sep 15;128(2):530-4. doi: 10.1016/j.foodchem.2011.03.037. Epub 2011 Mar 15.

Authors

Tristan O Nagy¹, Sonja Solar², Gerhard Sontag³, Juergen Koenig¹

Affiliations

¹ University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, A-1090 Vienna, Austria.
² University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, A-1090 Vienna, Austria. Electronic address: sonja.solar@univie.ac.at.
³ University of Vienna, Faculty of Chemistry, Department of Analytical Chemistry, Waehringer Strasse 38, A-1090 Vienna, Austria.

PMID: 25212165
DOI: 10.1016/j.foodchem.2011.03.037

Abstract

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: 10kGy) 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.

Keywords: Gamma-irradiation; LC–ESI-MS analysis; Oregano; Phenolic components; Sage; Thyme.