Document Type



Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence


Agricultural biotechnology and food biotechnology

Publication Details

Journal of Agricultural and Food Chemistry, 2010, 58 (19), pp 10576–10581 DOI: 10.1021/jf102042g


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.



ABBEST scholarship, Technological University Dublin