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Food Chem. 2014 Jul 1;154:299-307. doi: 10.1016/j.foodchem.2013.12.106. Epub 2014 Jan 8.

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

Author information

1
Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain.
2
Nutrition and Food Science Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain.
3
Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, Brazil.
4
Nutreco Research and Development, The Netherlands.
5
Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain. Electronic address: lamuela@ub.edu.

Abstract

Herbs 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.

KEYWORDS:

Bay; Cinnamon; Culinary herbs; Cumin; LC–ESI-LTQ-Orbitrap; Oregano; Polyphenols; Rosemary; Spices; Thyme

PMID:
24518346
DOI:
10.1016/j.foodchem.2013.12.106
[Indexed for MEDLINE]

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