Journal
FOOD CHEMISTRY
Volume 108, Issue 3, Pages 1039-1053Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.11.035
Keywords
caffeate oligomers; luteolin-7-O-beta-glueuronide; lithospermic acid; methyl rosmarinate; rosmarinic acid
Ask authors/readers for more resources
HPLC and HPTLC methods were used for a qualitative and quantitative determination of luteolin-7-O-beta-glucuronide, lithospermic acid, rosmarinic acid and mthyl rosmarinate, together with other known compounds, in commercial herbal drugs and spices from lamiaceous species: Thymi herba, Serpylli herba and Majoranae herba. The contents of analyzed compounds in the studied hydrophilic extracts, prepared form herbal sources, were established using a C18 column with acetonitrile-water-formic acid as a mobile phase. The HPLC method was validated for linearity, precision and accuracy. Luteolin-7-O-beta-glucuronide and lithospermic acid were identified as new wild thyme constituents, luteolin-7-O-beta-glueuronide and methyl rosmarinate as new compounds in sweet marjoram. Methyl rosmarinate was isolated for the first time from thyme. The investigated herbal drugs and spices provide polyphenols in high amounts, even up to 84.3 mg per 1 g of a dried herb. (C) 2007 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available