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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

dc.contributor.authorVallverdu-Queralt, Anna
dc.contributor.authorRegueiro, Jorge
dc.contributor.authorMartinez-Huelamo, Miriam
dc.contributor.authorRinaldi Alvarenga, Jose Fernando [UNESP]
dc.contributor.authorLeal, Leone Neto
dc.contributor.authorLamuela-Raventos, Rosa M.
dc.contributor.institutionUniv Barcelona
dc.contributor.institutionInst Salud Carlos III
dc.contributor.institutionUniv Vigo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-12-03T13:11:41Z
dc.date.available2014-12-03T13:11:41Z
dc.date.issued2014-07-01
dc.description.abstractHerbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest.In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices. (C) 2014 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Barcelona, Sch Pharm, Nutr & Food Sci Dept, XaRTA,INSA, E-08007 Barcelona, Spain
dc.description.affiliationInst Salud Carlos III, CIBER Fisiopatol Obesidad & Nutr CIBERobn, Madrid, Spain
dc.description.affiliationUniv Vigo, Fac Food Sci & Technol, Dept Analyt & Food Chem, Nutr & Food Sci Grp, Pontevedra, Spain
dc.description.affiliationSao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Sao Paulo, Brazil
dc.description.affiliationUnespSao Paulo State Univ, Sch Pharmaceut Sci, Dept Food & Nutr, Sao Paulo, Brazil
dc.format.extent299-307
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2013.12.106
dc.identifier.citationFood Chemistry. Oxford: Elsevier Sci Ltd, v. 154, p. 299-307, 2014.
dc.identifier.doi10.1016/j.foodchem.2013.12.106
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11449/113420
dc.identifier.wosWOS:000332430800040
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.relation.ispartofjcr4.946
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restritopt
dc.sourceWeb of Science
dc.subjectCulinary herbsen
dc.subjectSpicesen
dc.subjectPolyphenolsen
dc.subjectRosemaryen
dc.subjectThymeen
dc.subjectOreganoen
dc.subjectCinnamonen
dc.subjectBayen
dc.subjectCuminen
dc.subjectLC-ESI-LTQ-Orbitrapen
dc.titleA comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bayen
dc.typeArtigopt
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
dspace.entity.typePublication
relation.isOrgUnitOfPublication95697b0b-8977-4af6-88d5-c29c80b5ee92
relation.isOrgUnitOfPublication.latestForDiscovery95697b0b-8977-4af6-88d5-c29c80b5ee92
unesp.author.orcid0000-0001-8958-8557[2]
unesp.author.orcid0000-0002-7798-3995[5]
unesp.author.orcid0000-0002-1287-4560[6]
unesp.author.orcid0000-0002-1137-1873[4]
unesp.author.orcid0000-0001-6287-799X[1]
unesp.campusUniversidade Estadual Paulista (UNESP), Faculdade de Ciências Farmacêuticas, Araraquarapt
unesp.departmentAlimentos e Nutrição - FCFpt

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