Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 253-258Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.113
Keywords
Phenolic compounds; Gamma irradiation; Electron-beam; Infusions; HPLC-DAD/MS
Funding
- Ministry of Agriculture, Portugal (Project PRODER/FEADER/EU) [53514]
- Foundation for Science and Technology (FCT, Portugal) [PEst-OE/AGR/UI0690/2014, RECI/AAG-TEC/0400/2012, BPD/107855/2015, BPD/72802/2010]
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Owing to the overall increase in herbal infusions' consumption, there's a progressively higher need of suitable plant material, as well as adequate conservation techniques to maintain its quality. Among, the available technologies, irradiation is gaining interest as a feasible preservation method. In line with this approach, this wok was designed to evaluate the effects of electron-beam and gamma irradiation over the phenolic profiles of two plant species Melissa officinalis L. (LB) and Melittis melissophyllum L. (BB). Individual phenolics were characterized by high-performance liquid chromatography coupled to a diode array detector and a mass spectrometer (HPLC-DAD-ESI/MS). Irradiated samples showed a general increase in individual phenolic contents, especially in lithospermic acid A in LB and 5-O-caffeoylquinic acid in BB. Thus, this study revealed the potential usefulness of both conservation technologies when employed to this type of plants.
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