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| Vallverdú-Queralt,Anna; Regueiro,Jorge; Alvarenga,José Fernando Rinaldi; Martinez-Huelamo,Miriam; Leal,Leonel Neto; Lamuela-Raventos,Rosa Maria. |
| Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; Culinary herbs; HPLC–ESI-LTQ-Orbitrap; Polyphenols; Spices. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100189 |
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