Abstract
ABSTRACT Aromatic plants of Greek origin, Origanum dictamnus (dictamus), Eucalyptus globulus (eucalyptus), Origanum vulgare L. (oregano), Mellisa officinalis L. (balm mint) and Sideritis cretica (mountain tea) were examined for the content of phenolic substances. Reversed phase high performance liquid chromatography was used for the analysis of the plant extracts. Gas chromatography–mass spectrometry method was also used for identification of phenolic compounds after silylation. The most abundant phenolic acids were gallic acid (1.5–2.6 mg 100 g−1 dry sample), ferulic acid (0.34–6.9 mg 100 g−1 dry sample) and caffeic acid (1.0–13.8 mg 100 g−1 dry sample). (+)‐Catechin and (−)‐epicatechin were the main flavonoids identified in oregano and mountain tea. Quercetin was detected only in eucalyptus and mountain tea.PRACTICAL APPLICATIONSPlant‐derived polyphenols receive considerable interest because of their potential antioxidant and antimicrobial properties. Undoubtedly, it is very important not only to determine those properties but also to determine each and every phenol in aromatic plants both qualitatively and quantitatively. A number of analytical methods have been proposed for the separation and determination of these compounds. Most of these protocols are based on a high performance liquid chromatography technique with ultraviolet spectrophotometry. Gas chromatography–mass spectrometry after silylation of the phenolic compounds is used in this research together with the aforementioned technique as an alternative and more sensitive method to detect and understand the compositional profile of the extracts as well as the structure and functional relationship of the components in the extracts, based on MS spectra.
Highlights
IntroductionPhenolic compounds are almost ubiquitous in plant foods (cereals, vegetables, fruits, legumes, nuts, etc.) and beverages (wine, beer, tea, cocoa, cider, etc.) [1]
Phenolic compounds are almost ubiquitous in plant foods and beverages [1]
Hydrolysis of glycosides or esters was necessary, so as to determine phenolic content by high performance liquid chromatography (HPLC), since a considerable fraction is in bound form [8]
Summary
Phenolic compounds are almost ubiquitous in plant foods (cereals, vegetables, fruits, legumes, nuts, etc.) and beverages (wine, beer, tea, cocoa, cider, etc.) [1]. Their levels vary greatly even between cultivars of the same species. The presence of polyphenols in plant foods is largely influenced by genetic factors and environmental conditions Other factors, such as germination, degree of ripeness, variety, processing, and storage, influence the content of plant phenolics [3,4]. Flavonoids represent the most common and widely distributed group of plant phenolics Their common structure is that of diphenylpropanes (C6C3C6) and consists of two aromatic rings linked through three carbons that usually form an oxygenated heterocycle
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