Validation of HPLC Determination of Phenolic Acids Present in Some <b> <i>Lamiaceae</i> </b> Family Plants

Ziaková, Alica; Brandšteterová, Eva

doi:10.1081/jlc-120017181

Cited by 44 publications

(26 citation statements)

References 5 publications

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“…High amounts of total phenolics and RA were extracted with both methods of drying, showing there was no difference between freeze dry and oven dry to extract total phenolics and RA in Italian large leaf basil (Table II). reported that rosmarinic acid is the most abundant phenolic compound in other aromatics plants such as Salvia officinalis (19,22,57), Melissa officinalis (12,19), Thymus vulgaris, Rosmarinus officinalis (19), Origanum x majoricum (22), Origanum vulgare (5,19), Satureja montana (5). (Table III).…”

Section: Effect Of Different Methods Of Processing Rosmarinic Acid Comentioning

confidence: 95%

Basil: A Source of Rosmarinic Acid

Juliani

Koroch

Simon

2008

ACS Symposium Series

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Section: Effect Of Different Methods Of Processing Rosmarinic Acid Comentioning

confidence: 95%

Basil: A Source of Rosmarinic Acid

Juliani

Koroch

Simon

2008

ACS Symposium Series

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“…Rosmarinic acid was the most abundant phenolic compound present in the decoctions; many authors have also reported this compound as the main phenolic compound in this species. 3,24,26,[28][29][30] Luteolin derivatives have also been reported as relevant phenolics in M. officinalis, 3,23,25,28,30 but this type of derivatives (with low hydrophilicity) was absent in the decoction of M. officinalis. Rosmarinic acid has been reported as displaying high antioxidant and antibacterial activity.…”

Section: View Article Onlinementioning

confidence: 99%

Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization

et al. 2015

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Lemon balm (Melissa officinalis L.) is a member of the Lamiaceae family with a long story of human consumption. It has been consumed for decades, directly in food and as a decoction or an infusion for its medicinal purposes. In this manuscript, a detailed chemical characterization of the decoction of this plant is described, encompassing antimicrobial, antioxidant and antitumor activities. Rosmarinic acid and lithospermic acid A were the most abundant phenolic compounds. Quinic acid, fructose, glucose and γ-tocopherol were the most abundant within their groups of molecules. M. officinalis decoctions were active against a wide range of microorganisms, Pseudomonas aeruginosa and Salmonella typhimurium, and Penicillium funiculosum being the most sensitive bacteria and fungi, respectively. The growth inhibition of different human tumor cell lines (mainly MCF-7 and HepG2) was also observed, as also high free radical scavenging activity and reducing power. This manuscript highlights some beneficial effects of these functional beverages.

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“…Caffeic acid and gallic acid are naturally found in the majority of herbs and are present in the free form or commonly bound as esters, depsides, and/or glycosides. Rosmarinic acid is a typical active compound of sage, marjoram, oregano and other herbs; (+)-catechin is free or as an ester mainly with gallic acid (Ziaková & Brandšteterová 2003;Yanishlieva et al 2006;Kivilompolo & Hyötyläinen 2007;Kulisic et al 2007;Velíšek 2009 etc. ).…”

Section: Determination Of Antioxidant Capacity Of Extractsmentioning

confidence: 99%

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

Chrpová¹,

Kouřimská²,

Gordon³

et al. 2010

Czech J. Food Sci.

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Chrpová D., Kouřimská L., Gordon M.H., Heřmanová V., Roubíčková I., Pánek J. (2010): Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech J. Food Sci., 28: 317-325.The antioxidant capacity of some herbs used in dietology practice was determined by the DPPH free radical method, which was calibrated with ascorbic acid. Partially hydrophilic phenolic compounds are the most active compounds in plants, and therefore water was used as the extraction agent. Besides antioxidant capacity, the content of total phenolic compounds was also measured and a strong correlation between these two variables was found. The extracts of lemon balm (melissa officinalis L.), peppermint (mentha x piperita L.), oregano (origanum vulgare L.), Greek oregano (origanum heracleoticum L.), sage (Salvia officinalis L.) and winter savory (Satureja montana L.) showed very significant activity. It was comparable with the activity of green tea in the case of oregano and peppermint. Lower activity was observed in the case of rosemary (rosmarinus officinalis L.), marjoram (majorana hortensis), hyssop (hyssopus officinalis L.), sweet basil (ocimum basilicum), and lovage (Levisticum officinale Koch.). The inhibitory activity of the herb extracts was monitored also during the autooxidation of lard. Very high antioxidant capacity was observed mainly in sage samples, but also in marjoram and Greek oregano. The extracts of peppermint, oregano, rosemary, winter savory, lemon balm and hyssop showed middle activity comparable to that of α-tocopherol. The antioxidant capacity of sweet basil and lovage was insignificant.

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Validation of HPLC Determination of Phenolic Acids Present in Some Lamiaceae Family Plants

Cited by 44 publications

References 5 publications

Basil: A Source of Rosmarinic Acid

Basil: A Source of Rosmarinic Acid

Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization

Antioxidant activity of selected phenols and herbs used in diets for medical conditions

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