کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1220299 | 967775 | 2010 | 5 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products](/preview/png/1220299.png)
The concentrations of caffeic acid derivatives within Lamiaceae and Echinacea (herb, spice, tea, and dietary supplement forms) readily available in the US marketplace (n = 72) were determined. After the first identification of chicoric acid in Ocimum basilicum (basil), the extent to which chicoric acid could be found within the family Lamiaceae was investigated. The dominant phenolic acid in all Lamiaceae samples was rosmarinic acid, which ranged from 2.04 mg/100 g (one of 12 oregano samples) to 622.28 mg/100 g (lemon balm). Of the herbs tested in this study (marjoram, oregano, peppermint, rosemary, sage, spearmint, and thyme from the family Lamiaceae), only basil and lemon balm (Melissa officinalis) contained chicoric acid. Basil samples (starting material and resulting end product) obtained from an industry cooperator, showed substantial phenolic deficiency as a result of processing (approximately 78% loss).
Journal: Journal of Functional Foods - Volume 2, Issue 2, April 2010, Pages 158–162