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

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dc.contributor.authorVallverdu-Queralt, Anna
dc.contributor.authorRegueiro, Jorge
dc.contributor.authorRinaldi Alvarenga, José Fernando [UNESP]
dc.contributor.authorMartinez-Huelamo, Miriam
dc.contributor.authorLeal, Leonel Neto
dc.contributor.authorLamuela-Raventos, Rosa Maria
dc.contributor.institutionUniversity of Barcelona
dc.contributor.institutionInstituto de Salud Carlos III
dc.contributor.institutionUniversity of Vigo
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionNutreco Research and Development
dc.date.accessioned2015-10-22T06:21:09Z
dc.date.available2015-10-22T06:21:09Z
dc.date.issued2015-01-01
dc.description.abstractCulinary 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.affiliationNutrition 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.affiliationCentro de Investigación Biomédica en Red de la Fisiopatología de la Obesidad y Nutrición – CIBEROBN, Instituto de Salud Carlos III, Spain
dc.description.affiliationNutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain
dc.description.affiliationNutreco Research and Development, Boxmeer, The Netherlands
dc.description.affiliationUnespDepartment of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, São Paulo, SP, Brazil
dc.description.sponsorshipCICYT
dc.description.sponsorshipInstituto de Salud Carlos III, ISCIII (CIBEROBN) from the Spanish Ministry of Science and Innovation Ministerio de Ciência e Innovacion (MICINN)
dc.description.sponsorshipQuality Group from Generalitat de Catalunya Generalitat de Catalunya (GC)
dc.description.sponsorshipFoundation Alfonso Martin Escudero
dc.description.sponsorshipIdCICYT: AGL2010-22319-C03
dc.description.sponsorshipIdCICYT: AGL2013-49083-C3-1-R
dc.description.sponsorshipIdGC: 2014 SGR 773
dc.format.extent189-195
dc.identifierhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189&lng=en&nrm=iso&tlng=en
dc.identifier.citationFood Science And Technology. Campinas: Soc Brasileira Ciencia Tecnologia Alimentos, v. 35, n. 1, p. 189-195, 2015.
dc.identifier.doi10.1590/1678-457X.6580
dc.identifier.fileS0101-20612015000100189.pdf
dc.identifier.issn0101-2061
dc.identifier.scieloS0101-20612015000100189
dc.identifier.urihttp://hdl.handle.net/11449/129638
dc.language.isoeng
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science And Technology
dc.relation.ispartofjcr1.084
dc.relation.ispartofsjr0,467
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectAntioxidant capacityen
dc.subjectCulinary herbsen
dc.subjectHPLC-ESI-LTQ-Orbitrapen
dc.subjectPolyphenolsen
dc.subjectSpicesen
dc.titleCharacterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmegen
dc.typeArtigo
dcterms.rightsHolderSoc Brasileira Ciencia Tecnologia Alimentos

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