Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg
dc.contributor.author | Vallverdu-Queralt, Anna | |
dc.contributor.author | Regueiro, Jorge | |
dc.contributor.author | Rinaldi Alvarenga, José Fernando [UNESP] | |
dc.contributor.author | Martinez-Huelamo, Miriam | |
dc.contributor.author | Leal, Leonel Neto | |
dc.contributor.author | Lamuela-Raventos, Rosa Maria | |
dc.contributor.institution | University of Barcelona | |
dc.contributor.institution | Instituto de Salud Carlos III | |
dc.contributor.institution | University of Vigo | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.contributor.institution | Nutreco Research and Development | |
dc.date.accessioned | 2015-10-22T06:21:09Z | |
dc.date.available | 2015-10-22T06:21:09Z | |
dc.date.issued | 2015-01-01 | |
dc.description.abstract | 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-Orbitrap 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. | en |
dc.description.affiliation | Nutrition and Food Science Department, Reference Network Food Technology – XaRTA, Research Institute of Nutrition and Food Safety – INSA, Pharmacy School, University of Barcelona, Spain | |
dc.description.affiliation | Centro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición – CIBEROBN, Instituto de Salud Carlos III, Spain | |
dc.description.affiliation | Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain | |
dc.description.affiliation | Nutreco Research and Development, Boxmeer, The Netherlands | |
dc.description.affiliationUnesp | Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, São Paulo, SP, Brazil | |
dc.description.sponsorship | CICYT | |
dc.description.sponsorship | Instituto de Salud Carlos III, ISCIII (CIBEROBN) from the Spanish Ministry of Science and Innovation Ministerio de Ciência e Innovacion (MICINN) | |
dc.description.sponsorship | Quality Group from Generalitat de Catalunya Generalitat de Catalunya (GC) | |
dc.description.sponsorship | Foundation Alfonso Martin Escudero | |
dc.description.sponsorshipId | CICYT: AGL2010-22319-C03 | |
dc.description.sponsorshipId | CICYT: AGL2013-49083-C3-1-R | |
dc.description.sponsorshipId | GC: 2014 SGR 773 | |
dc.format.extent | 189-195 | |
dc.identifier | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=en | |
dc.identifier.citation | Food Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 189-195, 2015. | |
dc.identifier.doi | 10.1590/1678-457X.6580 | |
dc.identifier.file | S0101-20612015000100189.pdf | |
dc.identifier.issn | 0101-2061 | |
dc.identifier.scielo | S0101-20612015000100189 | |
dc.identifier.uri | http://hdl.handle.net/11449/129638 | |
dc.language.iso | eng | |
dc.publisher | Soc Brasileira Ciencia Tecnologia Alimentos | |
dc.relation.ispartof | Food Science And Technology | |
dc.relation.ispartofjcr | 1.084 | |
dc.relation.ispartofsjr | 0,467 | |
dc.rights.accessRights | Acesso aberto | |
dc.source | Web of Science | |
dc.subject | Antioxidant capacity | en |
dc.subject | Culinary herbs | en |
dc.subject | HPLC-ESI-LTQ-Orbitrap | en |
dc.subject | Polyphenols | en |
dc.subject | Spices | en |
dc.title | Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg | en |
dc.type | Artigo | |
dcterms.rightsHolder | Soc Brasileira Ciencia Tecnologia Alimentos |
Arquivos
Pacote Original
1 - 1 de 1
Carregando...
- Nome:
- S0101-20612015000100189.pdf
- Tamanho:
- 1.14 MB
- Formato:
- Adobe Portable Document Format