Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential
This article belongs to the Special Issue Dietary Antioxidants in Mediterranean Diet.
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| Language: | English |
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Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Rosmarinus officinalis L., Bioactive compounds, Antioxidants, Amino acids, UHPLC-ESI-QTOF-MS, RP-HPLC-FLD, |
| Online Access: | http://hdl.handle.net/10261/250638 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100006111 |
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dig-cial-es-10261-2506382021-12-27T16:10:07Z Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential Barreto Peixoto, Juliana A. Álvarez-Rivera, Gerardo Alves, Rita C. Costa, Anabela S. G. Machado, Susana Cifuentes, Alejandro Ibáñez, Elena Oliveira, M. B. P. P. Fundação para a Ciência e a Tecnologia (Portugal) Ministério da Ciência, Tecnologia e Ensino Superior (Portugal) Ministerio de Economía y Competitividad (España) Programa Operacional do Potencial Humano (Portugal) European Commission Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD This article belongs to the Special Issue Dietary Antioxidants in Mediterranean Diet. The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coumarins, and pyranochromanones) were identified by UHPLC-ESI-Q-TOF-MS. Of these, seven were firstly described in rosemary infusions: a rosmanol derivative, two dihydroxycoumarin hexosides, a hydroxybenzaldehyde, a dihydroxybenzoic acid hexoside, coumaric acid hexoside, and isocalolongic acid. The free amino acid profile of the beverages was also reported by the first time with seven amino acids found (asparagine, threonine, alanine, tyrosine, phenylalanine, isoleucine, and proline). Furthermore, DPPH• scavenging ability, Ferric Reducing Antioxidant Power and Oxygen Radical Absorbance Capacity, as well as total phenolics and flavonoids contents, were assessed. Overall, rosemary infusions showed to be a very good source of antioxidants. A 200 mL cup of this infusion contributes to the ingestion of ~30 mg of phenolic compounds and about 0.5–1.1 μg of free amino acids. This type of beverages may present a positive impact on the maintenance of the body antioxidant status and contribute to the prevention of oxidative stress related diseases. This research was supported by the project UIDB/50006/2020 (Fundação para a Ciência e a Tecnologia (FCT)/Ministério da Ciência, Tecnologia e Ensino Superior, Portugal). R.C.A. is grateful to FCT for the CEECIND/01120/2017 contract. G.Á.-R. acknowledges the Ministry of Economy and Competitiveness for a “Juan de la Cierva” postdoctoral grant. The open access publication fee was funded by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by ERDF through NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Peer reviewed 2021-09-21T07:40:47Z 2021-09-21T07:40:47Z 2021 artículo http://purl.org/coar/resource_type/c_6501 Antioxidants 10(3): 500 (2021) http://hdl.handle.net/10261/250638 10.3390/antiox10030500 2076-3921 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100006111 33807074 en Publisher's version https://doi.org/10.3390/antiox10030500 Sí open Multidisciplinary Digital Publishing Institute |
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Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD |
| spellingShingle |
Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD Barreto Peixoto, Juliana A. Álvarez-Rivera, Gerardo Alves, Rita C. Costa, Anabela S. G. Machado, Susana Cifuentes, Alejandro Ibáñez, Elena Oliveira, M. B. P. P. Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| description |
This article belongs to the Special Issue Dietary Antioxidants in Mediterranean Diet. |
| author2 |
Fundação para a Ciência e a Tecnologia (Portugal) |
| author_facet |
Fundação para a Ciência e a Tecnologia (Portugal) Barreto Peixoto, Juliana A. Álvarez-Rivera, Gerardo Alves, Rita C. Costa, Anabela S. G. Machado, Susana Cifuentes, Alejandro Ibáñez, Elena Oliveira, M. B. P. P. |
| format |
artículo |
| topic_facet |
Rosmarinus officinalis L. Bioactive compounds Antioxidants Amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD |
| author |
Barreto Peixoto, Juliana A. Álvarez-Rivera, Gerardo Alves, Rita C. Costa, Anabela S. G. Machado, Susana Cifuentes, Alejandro Ibáñez, Elena Oliveira, M. B. P. P. |
| author_sort |
Barreto Peixoto, Juliana A. |
| title |
Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| title_short |
Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| title_full |
Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| title_fullStr |
Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| title_full_unstemmed |
Comprehensive phenolic and free amino acid analysis of rosemary infusions: Influence on the antioxidant potential |
| title_sort |
comprehensive phenolic and free amino acid analysis of rosemary infusions: influence on the antioxidant potential |
| publisher |
Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| url |
http://hdl.handle.net/10261/250638 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100001871 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100006111 |
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