Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS
Antioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample,...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Journal |
| Published: |
2017
|
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42589 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |
| id |
th-cmuir.6653943832-42589 |
|---|---|
| record_format |
dspace |
| spelling |
th-cmuir.6653943832-425892017-09-28T04:27:59Z Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS Prommajak T. Kim S. Pan C. Kim S. Surawang S. Rattanapanone N. Antioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample, except clove basil, in which chicoric acid contributed the highest antioxidant activity. Lemon balm had the highest concentration of rosmarinic acid. Chicoric acid (highest in clove basil) and dihydroxy-dimethoxyflavone (highest in basil) were also important antioxidants in many Ocimum spp. Other minor antioxidants were caffeic acid, caftaric acid, syringic acid, syringic acid, rutin, and acacetin-acetylglucoside. 2017-09-28T04:27:59Z 2017-09-28T04:27:59Z 2016-01-01 Journal 16851994 2-s2.0-84962536925 10.12982/cmujns.2016.0003 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42589 |
| institution |
Chiang Mai University |
| building |
Chiang Mai University Library |
| country |
Thailand |
| collection |
CMU Intellectual Repository |
| description |
Antioxidants in five Lamiaceae vegetables, namely lemon balm, sweet basil, clove basil, holy basil, and lemon basil, were identified by HPLC-ABTS and HPLC-MS. The major antioxidants in the samples were hydroxycinnamic acids. Rosmarinic acid exhibited the highest antioxidant activity in each sample, except clove basil, in which chicoric acid contributed the highest antioxidant activity. Lemon balm had the highest concentration of rosmarinic acid. Chicoric acid (highest in clove basil) and dihydroxy-dimethoxyflavone (highest in basil) were also important antioxidants in many Ocimum spp. Other minor antioxidants were caffeic acid, caftaric acid, syringic acid, syringic acid, rutin, and acacetin-acetylglucoside. |
| format |
Journal |
| author |
Prommajak T. Kim S. Pan C. Kim S. Surawang S. Rattanapanone N. |
| spellingShingle |
Prommajak T. Kim S. Pan C. Kim S. Surawang S. Rattanapanone N. Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| author_facet |
Prommajak T. Kim S. Pan C. Kim S. Surawang S. Rattanapanone N. |
| author_sort |
Prommajak T. |
| title |
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| title_short |
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| title_full |
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| title_fullStr |
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| title_full_unstemmed |
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS |
| title_sort |
identification of antioxidants in lamiaceae vegetables by hplc-abts and hplc-ms |
| publishDate |
2017 |
| url |
https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42589 |
| _version_ |
1681422218126426112 |