Revealing the Metabonomic Variation of Rosemary Extracts Using ¹H NMR Spectroscopy and Multivariate Data Analysis

Abstract

The molecular compositions of rosemary ( Rosmarinus officinalis L.) extracts and their dependence on extraction solvents, seasons, and drying processes were systematically characterized using NMR spectroscopy and multivariate data analysis. The results showed that the rosemary metabonome was dominated by 33 metabolites including sugars, amino acids, organic acids, polyphenolic acids, and diterpenes, among which quinate, cis-4-glucosyloxycinnamic acid, and 3,4,5-trimethoxyphenylmethanol were found in rosemary for the first time. Compared with water extracts, the 50% aqueous methanol extracts contained higher levels of sucrose, succinate, fumarate, malonate, shikimate, and phenolic acids, but lower levels of fructose, glucose, citrate, and quinate. Chloroform/methanol was an excellent solvent for selective extraction of diterpenes. From February to August, the levels of rosmarinate and quinate increased, whereas the sucrose level decreased. The sun-dried samples contained higher concentrations of rosmarinate, sucrose, and some amino acids but lower concentrations of glucose, fructose, malate, succinate, lactate, and quinate than freeze-dried ones. These findings will fill the gap in the understanding of rosemary composition and its variations.

Salinity-Induced Effects in the Halophyte Suaeda salsa Using NMR-based Metabolomics

“…Metabolic profiling based on NMR is a fast, convenient, and effective tool for identifying differential metabolites between groups of related (control and exposed) biological samples. In addition, since NMR spectroscopy can simultaneously detect all proton containing metabolites, NMR-based metabolomics has been widely applied in plant sciences (Dai et al 2010;Xiao et al 2008). Metabolomics on the plant usually focuses on the plant-environment interactions and assessment of plant function and health at molecular level (Lindon et al 1999;Aliferis et al 2009).…”

Important roles of the hyphenated HPLC‐DAD‐MS‐SPE‐NMR technique in metabonomics

“…Many new compounds and even trace metabolites have been successfully discovered since the arrival of this technique. For example, recently, the chemical composition of rosemary [23] has been characterized using the combination of 2D NMR of the mixture and the HPLC-DAD-MS-SPE-NMR hyphenated technique. [29] A total of 33 metabolites including sugars, amino acids, organic acids, polyphenolic acids and diterpenes have been identified, in which quinate, cis-4-glucosyloxycinnamic acid and 3,4,5-trimethoxyphenyl-methanol were found in rosemary for the first time.…”

“…[29] A total of 33 metabolites including sugars, amino acids, organic acids, polyphenolic acids and diterpenes have been identified, in which quinate, cis-4-glucosyloxycinnamic acid and 3,4,5-trimethoxyphenyl-methanol were found in rosemary for the first time. [23] Taking quinate as an example, two-dimensional NMR spectra including TOCSY, HSQC and HMBC were acquired from the rosemary extract (mixture). Xiao et al have found [23] a ring structure in TOCSY spectrum (Fig.…”

“…[18 -21] Metabonomics has also been employed to detect compositional variations in plant extracts due to different preparations, collection seasons and origins of growth. [22,23] In practice, metabonomics studies involve detection of metabolite composition of biological samples such as biofluids and plant extracts, metabolite identification and structural determination, and data-mining with appropriate multivariate statistical techniques. Currently, 1 H nuclear magnetic resonance (NMR) spectroscopy and mass spectrometry (MS) are the two major techniques for detecting metabolite composition (metabonome) for a given system.…”

Efecto de la Densidad de Siembra y el Ambiente de Cultivo Sobre el Rendimiento y la Calidad de Tallos de los Cultivares de Romero (Rosmarinus officinalis L.) Crespo e Israelí

“…Esto ha generado que en los últimos años la demanda mundial por estos productos sea creciente, sumado a la diversidad racial y a las preferencias culturales por las comidas condimentadas (Cracker, 2007;Souza et al, 2008;Xiao et al, 2008).…”