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Article

Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

1
REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. J. Viterbo Ferreira, 4050-313 Porto, Portugal
2
Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, 28049 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Vlasios Goulas and Alexandra Barbouti
Antioxidants 2021, 10(3), 500; https://doi.org/10.3390/antiox10030500
Received: 18 February 2021 / Revised: 19 March 2021 / Accepted: 22 March 2021 / Published: 23 March 2021
(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. View Full-Text
Keywords: 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
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MDPI and ACS Style

Peixoto, J.A.B.; Álvarez-Rivera, G.; Alves, R.C.; Costa, A.S.G.; Machado, S.; Cifuentes, A.; Ibáñez, E.; Oliveira, M.B.P.P. Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential. Antioxidants 2021, 10, 500. https://doi.org/10.3390/antiox10030500

AMA Style

Peixoto JAB, Álvarez-Rivera G, Alves RC, Costa ASG, Machado S, Cifuentes A, Ibáñez E, Oliveira MBPP. Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential. Antioxidants. 2021; 10(3):500. https://doi.org/10.3390/antiox10030500

Chicago/Turabian Style

Peixoto, Juliana A.B., Gerardo Álvarez-Rivera, Rita C. Alves, Anabela S.G. Costa, Susana Machado, Alejandro Cifuentes, Elena Ibáñez, and M. B.P.P. Oliveira 2021. "Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential" Antioxidants 10, no. 3: 500. https://doi.org/10.3390/antiox10030500

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