title: Identification of phenolic components in dried spices and influence of irradiation.
abstract: LC-ESI-MS analysis was used for identification of phenolic compounds in the methanolic extracts of commercially available dried oregano, sage and thyme. Rosmarinic acid, apigenin-glucuronide, luteolin-glucuronide, as well as quinic acid were present in all three spices. Whereas in thyme and sage only derivatives from flavonoid compounds were identified, in oregano also the aglycons eriodictyol, naringenin, hispidulin, apigenin and luteolin could be found. Some constituents, especially glucosides and glucuronides, were observed for the first time in the methanol extracts of these spices. To ascertain an irradiation influence (dose: 10kGy) the MS peak area counts of twenty constituents, among them 10 glycosides/glucuronides, were compared. Although the majority of those compounds exhibited a slight decrease with irradiation, the changes were not significant.
authors.affiliation: University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, A-1090 Vienna, Austria.
authors.forename: Tristan O
authors.initials: TO
authors.lastname: Nagy
authors.affiliation: University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, A-1090 Vienna, Austria. Electronic address: sonja.solar@univie.ac.at.
authors.forename: Sonja
authors.initials: S
authors.lastname: Solar
authors.affiliation: University of Vienna, Faculty of Chemistry, Department of Analytical Chemistry, Waehringer Strasse 38, A-1090 Vienna, Austria.
authors.forename: Gerhard
authors.initials: G
authors.lastname: Sontag
authors.affiliation: University of Vienna, Faculty of Life Sciences, Department of Nutritional Sciences, Althanstrasse 14, A-1090 Vienna, Austria.
authors.forename: Juergen
authors.initials: J
authors.lastname: Koenig
keywords: Gamma-irradiation; LC–ESI-MS analysis; Oregano; Phenolic components; Sage; Thyme