The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS
Abstract
A total of 38 phenolic compounds in the solid/liquid extracts of five Lamiaceae spices, 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. If standards were unavailable, phenolic compounds were identified on the basis of accurate mass of pseudomolecular [M - H](-) ions and tandem mass spectrometry (MS/MS) data. The results of accurate mass measurements fit well with the elemental composition of the compounds. The diagnostic fragmentation patterns of the compounds during collision-induced dissociation (CID) elucidated the structural information of the compounds analyzed.
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Cites
Polyphenols and disease risk in epidemiologic studies
Arts, I. C., & Hollman, P. C. (2005) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/81.1.317s · Cited by 1,916
Cited by
Mena, P., Cirlini, M., Tassotti, M., Herrlinger, K., Dall’Asta, C., & Del Rio, D. (2016) · Molecules · doi:10.3390/molecules21111576 · Cited by 288
Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms
Loussouarn, M., Krieger-Liszkay, A., Svilar, L., Bily, A., Birtić, S., & Havaux, M. (2017) · PLANT PHYSIOLOGY · doi:10.1104/pp.17.01183 · Cited by 234
Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil
Oliveira-Alves, S. C., Vendramini-Costa, D. B., Betim Cazarin, C. B., Maróstica Júnior, M. R., Borges Ferreira, J. P., Silva, A. B., Prado, M. A., & Bronze, M. R. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.04.002 · Cited by 192
Bioactive compounds in microalgae and their potential health benefits
Zhou, L., Li, K., Duan, X., Hill, D., Barrow, C., Dunshea, F., Martin, G., & Suleria, H. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101932 · Cited by 150
Figueroa, J. G., Borrás-Linares, I., Lozano-Sánchez, J., & Segura-Carretero, A. (2018) · Food Research International · doi:10.1016/j.foodres.2017.11.082 · Cited by 142
Metadata
- Authors
- Hossain, M. B., Rai, D. K., Brunton, N. P., Martin-Diana, A. B., & Barry-Ryan, C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2010-09-08
- Volume
- 58
- Issue
- 19
- Pages
- 10576-10581
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2061846546
- Cited by
- 446
- References
- 1
- FWCI
- 6.72
- Type
- journal article
- Language
- en
- Open access
- closed
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- Hossain, M. B., Rai, D. K., Brunton, N. P., Martin-Diana, A. B., & Barry-Ryan, C. (2010). Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf102042g
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