title: A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.
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.
authors: 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.
authors: Anna
authors: A
authors: Vallverdú-Queralt
authors: Nutrition and Food Science Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain.
authors: Jorge
authors: J
authors: Regueiro
authors: 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.
authors: Miriam
authors: M
authors: Martínez-Huélamo
authors: Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, Brazil.
authors: José Fernando
authors: JF
authors: Rinaldi Alvarenga
authors: Nutreco Research and Development, The Netherlands.
authors: Leonel Neto
authors: LN
authors: Leal
authors: 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.
authors: Rosa M
authors: RM
authors: Lamuela-Raventos
mesh_terms: D002935:Cinnamomum zeylanicum / Q000737:chemistry; D028527:Cuminum / Q000737:chemistry; D027442:Laurus / Q000737:chemistry; D015394:Molecular Structure; D031341:Origanum / Q000737:chemistry; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D010945:Plants, Edible / Q000737:chemistry*; D027542:Rosmarinus / Q000737:chemistry; D017365:Spices / Q000032:analysis*; D046930:Thymus Plant / Q000737:chemistry
chemical_list: D010636:Phenols; D010936:Plant Extracts
keywords: Bay; Cinnamon; Culinary herbs; Cumin; LC–ESI-LTQ-Orbitrap; Oregano; Polyphenols; Rosemary; Spices; Thyme