Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS

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,...

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Main Authors: Trakul Prommajak, Sang Moo Kim, Cheol Ho Pan, Sang Min Kim, Suthat Surawang, Nithiya Rattanapanone
Format: Journal
Published: 2018
Subjects:
Multidisciplinary
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/56394
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Institution: Chiang Mai University
id th-cmuir.6653943832-56394
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spelling th-cmuir.6653943832-563942018-09-05T03:15:47Z Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS Trakul Prommajak Sang Moo Kim Cheol Ho Pan Sang Min Kim Suthat Surawang Nithiya Rattanapanone Multidisciplinary 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. 2018-09-05T03:15:47Z 2018-09-05T03:15:47Z 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/6653943832/56394
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Multidisciplinary
spellingShingle Multidisciplinary
Trakul Prommajak
Sang Moo Kim
Cheol Ho Pan
Sang Min Kim
Suthat Surawang
Nithiya Rattanapanone
Identification of antioxidants in Lamiaceae vegetables by HPLC-ABTS and HPLC-MS
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 Trakul Prommajak
Sang Moo Kim
Cheol Ho Pan
Sang Min Kim
Suthat Surawang
Nithiya Rattanapanone
author_facet Trakul Prommajak
Sang Moo Kim
Cheol Ho Pan
Sang Min Kim
Suthat Surawang
Nithiya Rattanapanone
author_sort Trakul Prommajak
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 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84962536925&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/56394
_version_ 1681424683697700864

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