Next Article in Journal
Encapsulation of a Lactic Acid Bacteria Cell-Free Extract in Liposomes and Use in Cheddar Cheese Ripening
Previous Article in Journal
Melissopalynological Characterization of North Algerian Honeys
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 2
Issue 1
10.3390/foods2010090
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation

by
Charalampos Proestos
1,*,† and
Michael Komaitis
2,†
1
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771, Athens, Greece
2
Laboratory of Food Chemistry and Analysis, Department of Food Science and Technology, Agricultural University of Athens, 11855, Athens, Greece
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2013, 2(1), 90-99; https://doi.org/10.3390/foods2010090
Submission received: 6 February 2013 / Revised: 4 March 2013 / Accepted: 5 March 2013 / Published: 13 March 2013
Browse Figures
Versions Notes

Abstract

The following aromatic plants of Greek origin, Origanum dictamnus (dictamus), Eucalyptus globulus (eucalyptus), Origanum vulgare L. (oregano), Mellisa officinalis L. (balm mint) and Sideritis cretica (mountain tea), were examined for the content of phenolic substances. Reversed phase HPLC coupled to diode array detector (DAD) was used for the analysis of the plant extracts. The gas chromatography-mass spectrometry method (GC-MS) was also used for identification of phenolic compounds after silylation. The most abundant phenolic acids were: gallic acid (1.5–2.6 mg/100 g dry sample), ferulic acid (0.34–6.9 mg/100 g dry sample) and caffeic acid (1.0–13.8 mg/100 g dry sample). (+)-Catechin and (−)-epicatechin were the main flavonoids identified in oregano and mountain tea. Quercetin was detected only in eucalyptus and mountain tea.
Keywords: aromatic plants; phenolic compounds; RP-HPLC; GC-MS; silylation aromatic plants; phenolic compounds; RP-HPLC; GC-MS; silylation

Share and Cite

MDPI and ACS Style

Proestos, C.; Komaitis, M. Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation. Foods 2013, 2, 90-99. https://doi.org/10.3390/foods2010090

AMA Style

Proestos C, Komaitis M. Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation. Foods. 2013; 2(1):90-99. https://doi.org/10.3390/foods2010090

Chicago/Turabian Style

Proestos, Charalampos, and Michael Komaitis. 2013. "Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation" Foods 2, no. 1: 90-99. https://doi.org/10.3390/foods2010090

APA Style

Proestos, C., & Komaitis, M. (2013). Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation. Foods, 2(1), 90-99. https://doi.org/10.3390/foods2010090

Article Metrics

Back to TopTop