Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

Hossain, Mohammad B.; Dilip, K.; Brunton, Nigel P.; Martín-Diana, Ana Belén; Barry‐Ryan, Catherine

doi:10.1021/jf102042g

Cited by 373 publications

(340 citation statements)

References 27 publications

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“…The maximum UV absorption of characteristics of rosmarinic acid was 328 nm in comparison with standard 329 nm, and ESI-MS showed the molecular ion peak [M-1] − at m/z=359 (Fig. 5) and base peak at m/z=161, Also appear other peaks at m/z 197 and 179 of two main constituents of RA: 2-hydroxyl derivative of hydro CA and CA, respectively, this pattern of fragmentation compared with those data reported previously [24].…”

Section: Spectrometric Analysissupporting

confidence: 59%

Isolation, Quantification, and Identification of Rosmarinic Acid, Gas Chromatography-Mass Spectrometry Analysis of Essential Oil, Cytotoxic Effect, and Antimicrobial Investigation of Rosmarinus Officinalis Leaves.

Tawfeeq

Mahdi

Abaas

et al. 2018

Asian J Pharm Clin Res

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Objective: Rosmarinus officinalis L. is an aromatic perennial herb with fragrant evergreen needle-like leaves, and it is member species of Lamiaceae family raised from Mediterranean region. The aims of the study were isolation, quantification, and identification of rosmarinic acid of R. officinalis leaves and essential oil analysis using various chromatographic and spectroscopic methods, and also cytotoxic and antibacterial investigation against different species of bacteria. Methods:It was isolated by preparative HPLC and preparative TLC, and then it was determined by HPTLC. The identification and the structural elucidation of isolated rosmarinic acid were performed by H-nuclear magnetic resonance, electrospray ionization mass spectrometry (MS), infrared, and ultraviolet. Essential oil was analyzed by Gas Chromatography/Mass. Results:Results highlighted that rosmarinic acid content was 0.9% and the oil content was 1.8%, and R. officinalis chemotypes of Iraqi rosemary oil were camphor 23.04%, 1, 8-cineole 14.01%, and terpinen-4-ol 13.8%. The rosemary chemotype characterized as a high concentration of terpinen-4-ol and good inhibition effect of rosemary methanolic extract against different species bacteria: Enterococcus faecalis, Staphylococcus saprophyticus, Acinetobacter baumannii, and Proteus mirabilis. Conclusions:The plant has a good content of rosemary phytochemicals and antibacterial effect, so the plantation of rosemary in Iraq has been successes. These isolated compounds are a suitable candidate for further clinical and pharmacological study.

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Section: Spectrometric Analysissupporting

confidence: 59%

Isolation, Quantification, and Identification of Rosmarinic Acid, Gas Chromatography-Mass Spectrometry Analysis of Essential Oil, Cytotoxic Effect, and Antimicrobial Investigation of Rosmarinus Officinalis Leaves.

Tawfeeq

Mahdi

Abaas

et al. 2018

Asian J Pharm Clin Res

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“…Structure elucidation of the additional compounds in this group was not possible due to the low amounts produced in yeast. However, based on the similarity of their mass spectra with that of 1, and the fact that oxidized C-20 of the labdane skeleton is labile and frequently undergoes elimination during GC-MS analysis (42), it is likely that these are the corresponding C-20 aldehyde and alcohol intermediates. The second group of compounds included two peaks exhibiting strong 348 and 430 m/z fragment ions, which are characteristic of 8 (SI Appendix, Fig.…”

Section: Resultsmentioning

confidence: 99%

Carnosic acid biosynthesis elucidated by a synthetic biology platform

Ignea

Athanasakoglou

Iοannou

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

142

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Synthetic biology approaches achieving the reconstruction of specific plant natural product biosynthetic pathways in dedicated microbial “chassis” have provided access to important industrial compounds (e.g., artemisinin, resveratrol, vanillin). However, the potential of such production systems to facilitate elucidation of plant biosynthetic pathways has been underexplored. Here we report on the application of a modular terpene production platform in the characterization of the biosynthetic pathway leading to the potent antioxidant carnosic acid and related diterpenes in Salvia pomifera and Rosmarinus officinalis. Four cytochrome P450 enzymes are identified (CYP76AH24, CYP71BE52, CYP76AK6, and CYP76AK8), the combined activities of which account for all of the oxidation events leading to the biosynthesis of the major diterpenes produced in these plants. This approach develops yeast as an efficient tool to harness the biotechnological potential of the numerous sequencing datasets that are increasingly becoming available through transcriptomic or genomic studies.

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“…Quercetin has been previously detected in rosemary, oregano, sage, bay, thyme (Hossain et al, 2010) and marjoram (Baâtour et al, 2012), but not in nutmeg, dill, caraway and turmeric (Shan et al, 2005).…”

Section: Characterization Of Phenolic Compounds By Hplc-ltq-orbitrap-msmentioning

confidence: 99%

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

Vallverdú‐Queralt¹,

Regueiro²,

Alvarenga³

et al. 2015

Food Sci. Technol (Campinas)

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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-Drbitrap 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.Keywords: antioxidant capacity; culinary herbs; HPLC-ESI-LTQ-Drbitrap; polyphenols; spices.Pratical Application: Culinary herbs and spices have been used as preservative agents to extend the shelf-life of food and also to enhance the flavor and organoleptic properties of different types of food. Interest in the bioactive phenolic compounds of these plant-based products is currently growing due to their health benefits. The aim of the current study was to extensively analyse the phenolic profile of dill, nutmeg, marjoram, turmeric and caraway to help industries to produce spices with higher content of polyphenols.

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Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

Cited by 373 publications

References 27 publications

Isolation, Quantification, and Identification of Rosmarinic Acid, Gas Chromatography-Mass Spectrometry Analysis of Essential Oil, Cytotoxic Effect, and Antimicrobial Investigation of Rosmarinus Officinalis Leaves.

Isolation, Quantification, and Identification of Rosmarinic Acid, Gas Chromatography-Mass Spectrometry Analysis of Essential Oil, Cytotoxic Effect, and Antimicrobial Investigation of Rosmarinus Officinalis Leaves.

Carnosic acid biosynthesis elucidated by a synthetic biology platform

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

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