Aromatic herbs: determination of phenolic compounds by ultra-high performance liquid chromatography with diode array detection

Reis, A.R.; Costa, H.S.; Carvalho-Costa, D.; Albuquerque, T.G.; Castilho, M.C.; Ramos, F.; Machado, A.V.; Sanches-Silva, A.

http://hdl.handle.net/10400.18/2596

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Abstract(s)

Aromatic herbs contain phenolic compounds which have attracted scientific interest and consumers because of their health-promoting effects as antioxidants. Seven plants, 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 phenolic composition. Ultra-high performance liquid chromatography with diode array detection (UHPLC-DAD) method was developed for the identification and quantification of phenolic compounds in the aforementioned plants. All samples were extracted with methanol. Chromatographic separation was performed with an Acquity UPLC® BEH Shield guard-column (5 mm, 2.1 mm I.D., 1.7 µm particle size) and an Acquity UPLC® BEH Shield RP18 (100 mm, 2.1 mm I.D., 1.7 µm particle size). Mobile phases were (A) water: acetic acid 0.1 % (v/v); (B) acetonitrile: acetic acid 0.1 % (v/v). Total phenolic content of the plants was also determined spectrophotometrically applying the Folin-Ciocalteu method. The major phenolic acids found in herbs were ferulic, caffeic and rosmarinic. In terms of volatile compounds thymol, carvacrol and eugenol were determined. The selected aromatic herbs are good sources of phenolic compounds which extend their potential of application to the cosmetics, pharmaceutical and food packaging industries besides the food industry.