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Agricultural biotechnology and food biotechnology
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices such as rosemary, oregano, sage, basil and thyme were identified in the present study using LC-ESI-MS/MS. These compounds were distributed in four major categories namely hydroxycinnamic acid derivatives, hydroxybenzoic acid derivatives, flavonoids and phenolic terpenes. Among them, the category of flavonoids was the largest with 17 compounds. Identification of the phenolic compounds was carried out by comparing retention times and mass spectra with those of authentic standards. In case of unavailability of standards, phenolic compounds were identified based on accurate mass of pseudomolecular [M-H]- ions and tandem mass spectrometry (MS/MS) data. The results of accurate mass measurements fitted well with the elemental composition of the compounds. The diagnostic fragmentation patterns of the compounds during collision induced dissociation (CID) elucidated structural information of the compounds analysed.
Hossain, M. et al. (2010)Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS. J. Agric. Food Chem., 2010, 58 (19), pp 10576–10581. doi:10.1021/jf102042g
ABBEST scholarship, Technological University Dublin