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|Título:||Carotenoids and α-tocopherol content of some aromatic herbs by ultra-high performance liquid chromatography with diode array detection|
Composição de Alimentos
|Resumo:||Carotenoids are colorful plant pigments with antioxidant properties that can prevent some forms of cancer and heart disease as well as enhance immune response to infections. Several aromatic herbs, such as Origanum majorana L. (marjoram), Ocimum basilicum L. (basil), Thymus vulgaris (thyme), Artemisia dracunculus L. (tarragon), Origanum vulgare L. (oregano), Mentha piperita L. (peppermint) and Rosmarinus officinalis L. (rosemary) have been examined in order to determine their carotenoids and vitamin E composition. Carotenoids were extracted from aromatic herbs with a mixture of hexane/ethanol, 4:3 (v/v). All samples were subjected to a procedure with and without saponification step. Separation and quantification was performed by Ultra-High Performance Liquid Chromatography with diode array detection (UHPLC-DAD). Chromatographic separation was performed with Acquity UPLC® BEH C18 analytical column (50 mm, 2.1 mm I.D., 1.7 µm particle size) and an Acquity UPLC® BEH C18 guard column (5.0 mm, 2.1 mm I.D., 1.7 µm particle size). Mobile phases were (A) ultrapure water; (B) acetonitrile/methanol (containing 0.05 M ammonium acetate)/dichloromethane (75:20:5, v/v/v). The flow-rate was 0.5 mL/min. In the case of rosemary, lutein, zeaxanthin, α-carotene and α-tocopherol were quantified and saponification decreased the amount of these carotenoids. The analysed aromatic herbs can be considered good sources of carotenoids, although a great variability was found among their content. Due to the putative health benefits of these compounds, their consumption shall be encouraged and promoted.|
|Aparece nas colecções:||DAN - Posters/abstracts em congressos internacionais|
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|ISC2014_Carotenoids.pdf||1,57 MB||Adobe PDF||Ver/Abrir Acesso Restrito. Solicitar cópia ao autor!|
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