Professional Documents
Culture Documents
Content of Phenolic Compounds in Herbs Used in The Czech Republic
Content of Phenolic Compounds in Herbs Used in The Czech Republic
*Corresponding author.
Email: [email protected]
Tel: +420 545 133 276; Fax: +420 545 212 044
1496 Eva Dvorackova et al,/IFRJ 21(4): 1495-1500
rosemary, sage, spearmint, thyme and basil. The Materials and Methods
results were compared with conventional solvent
extraction techniques (Kivilompolo et al., 2012). Chemicals and reagents
Conventional, microwave-assisted and ultrasound- Acetonitrile was from Biosolve BV
assisted extraction methods using ethanol and water (Valkenswaard, Netherlands). Methanol, potassium
as solvents for the isolation of antioxidants from persulfate, phosphate buffer (sodium monohydrogen
rosemary were developed in a study by Rodríguez- phosphate, sodium dihydrogen phosphate, sodium
Rojo et al. (2012). The extraction efficiency was chloride), hydrochloride acid, and acetic acid were
more significant for aqueous extracts. Borrás Linares from Penta (Praha, Czech Republic). Gallic acid,
et al. (2007) conducted a comparison of different benzoic acid, salicylic acid and caffeic acid were
extraction procedures for the characterization of purchased from Dr. Ehrenstorfer GmbH (Augsburg,
phenolic compounds in rosemary. In a study by Germany). Protocatechuic acid was purchased from
Proestos et al. (2013), both the conventional (reflux) Chromadex (Irvine, CA, USA). Trolox (6-hydroxy-
and microwave-assisted extraction of phenolic 2,5,7,8-tetramethylchroman-2-carboxylic acid),
compounds from aromatic plants using different trans-cinnamic acid, 3,4-dihydroxybenzaldehyde
solvents were examined. Water, 60% methanol, 60% and vanillic acid were purchased from Fluka (Sigma-
acetone, and ethyl acetate/water (2:1, v/v) were used Aldrich, St. Luis, MO, USA). ABTS•+, syringic acid,
as the extraction solvents. The results demonstrated p-coumaric acid, vanillin, 4-hydroxybenoic acid,
similar solvent effects for the two extraction 4-hydroxybenzaldehyde, ferulic acid and sinapic acid
methods. It was also shown that microwave-assisted were purchased from Sigma-Aldrich (Sigma-Aldrich,
extraction is a more effective method compared to the St. Luis, MO, USA).
conventional method. Barros et al. (2010) optimized
the extraction conditions (water and ethanol/water Plant materials
50% v/v, 30 min at 25°C and boiling temperature; All herb samples were bought from Medical
ethanol and methanol, 24 h at 25°C) to isolate phenolics Herbs, Iva Gezova, Brno, Czech Republic. The herbs
from mastic thyme. The best method (25°C, 50 ml were dried and suitable for infusion preparation.
of methanol, 24 h) was further applied to the other Seventeen herbs were chosen for analysis. Lamiaceae
Lamiaceae. The plant species in our study belonged family: Thymus vulgaris L. (thyme), Rosmarinus
to several botanical families, such as Lamiaceae, officinalis L. (rosemary), Origanum majorana L.
Apiaceae, Amaryllidaceae, Hypericaceae, Lauraceae 1753 (marjoram), Thymus serpyllum L. (wild thyme),
and Rosaceae. For the purposes of this study, it was Melissa officinalis Linnaeu (lemon balm), Mentha
possible to use only water as the extraction solvent piperita (mint), Origanum vulgare L. (oregano),
and during the antioxidant procedure. This was Scutellaria Baicalensis L. (skullcap), Salvia
because the herbal extracts used were intended for officinalis L. (sage), Lavandula angustifolia Mill.
whey modification; organic solvents or strong basics (lavednder). Apiaceae family: Foeniculum vulgare
would cause coagulation. Mill. (fennel), Carum carvi L. (caraway), Pimpinella
The objectives of this study were to: (1) identify anisum L. 1753 (anise). Hypericaceae family:
and quantify the major phenolic compounds present Hypericum perforatum L. (hypericum), Rosaceae
in the tested species by RP-UHPLC; (2) compare family: Agrimonia eupatoria L. 1753 (agrimony),
extraction techniques; and (3) determine the Amaryllidaceae family: Allium ursinum L. 1753
relationship between antioxidant capacity and the (wild garlic), and Lauraceae family: Cinnamomum
phenolic compounds of 17 species extracts in order to cassia (cinnamon).
confirm that phenolic constituents are responsible for
the antioxidant capacity of the plants. The examined Phenolics extraction
phenolic acids included hydroxybenzoic acids (e.g. A total of 20 ml of MilliQ water was added
gallic acid, 4-hydroxybenzoic acid, protocatechuic to 2 g of herbs. Four samples of each herb were
acid, salicylic acid, syringic acid, vanillic acid), prepared for four different types of extraction. Each
hydroxycinnamic acids (e.g. ferulic acid, caffeic sample was either (1) extracted by sonication in a
acid, p-coumaric acid, cinnamic acid, sinapic Bandelin Sonorex ultrasonic cleaning instrument
acid), and aldehydes (4-hydroxybenzaldehyde, 3,4- (BANDELIN electronic GmbH, Berlin, Germany)
dihydroxybenzaldehyde, vanillin). for 15 min at ambient temperature, (2) extracted by
Eva Dvorackova et al./IFRJ 21(4): 1495-1500 1497
Table 1. The level of phenolic compounds in the different Table 2. The contents of phenolic compounds in the 8
extractions herbs and their antioxidant capacities
lemon balm lavender phenols [mg/100 g DW] wild thyme lemon balm rosemary thyme lavender sage cinnamon wild garlic
phenols [mg/100 g DW]
Randall shaking ultrasonic maceration Randall shaking ultrasonic maceration gallic acid 0.50 0.00 0.17 0.33 0.50 0.00 0.17 0.00
gallic acid 0.00 0.00 0.33 0.50 0.50 1.67 0.00 1.17 protocatechuic acid 4.33 0.00 0.00 0.00 2.17 0.00 5.50 0.00
protocatechuic acid 0.00 4.00 0.00 1.67 2.17 4.67 0.00 0.67 3,4-dihydroxybenzaldehyde 0.00 0.00 0.50 1.00 0.00 0.00 0.00 0.00
3,4-dihydroxybenzaldehyde 0.00 0.83 0.33 0.00 0.00 0.00 0.00 0.17 4-hydroxybenzoic acid 0.00 0.00 0.33 0.17 0.00 0.00 0.00 0.17
4-hydroxybenzoic acid 0.00 0.33 0.00 0.00 0.00 0.17 0.00 0.00 vanillic acid 0.17 0.17 0.00 0.17 0.33 0.00 0.00 0.33
vanillic acid 0.17 0.17 0.00 0.17 0.33 1.00 0.00 1.00 syringic acid 1.33 1.33 6.67 1.67 2.50 0.00 0.17 1.33
syringic acid 1.33 0.33 1.00 0.83 2.50 0.00 1.67 0.00
caffeic acid 8.33 10.67 9.00 12.83 6.17 7.67 0.50 1.00
caffeic acid 10.67 10.33 5.17 17.50 6.17 5.17 1.83 5.33
4-hydroxybenzaldehyde 2.33 0.67 1.67 7.00 2.17 1.50 0.67 40.17
4-hydroxybenzaldehyde 0.67 0.67 1.83 1.00 2.17 1.50 0.67 1.00
vanillin 2.00 0.67 1.67 2.33 13.50 2.83 0.50 2.50
vanillin 0.67 2.17 1.00 1.17 13.50 19.33 16.33 10.00
p-coumaric acid 3.17 2.33 2.17 3.67 41.50 3.33 3.50 4.83
p- coumaric acid 2.33 2.50 1.67 1.83 41.50 36.50 0.00 42.17
ferulic acid 9.00 6.33 4.83 3.17 54.17 27.33 19.00 5.33 ferulic acid 1.50 9.00 3.17 7.67 54.17 4.17 1.00 2.50
sinapic acid 219.67 146.83 108.00 2.00 235.17 79.67 36.17 165.67 sinapic acid 5.67 219.67 27.17 9.50 235.17 9.00 0.33 4.00
cinnamic acid 12.33 3.00 7.33 3.33 5.00 0.00 2.83 0.00 cinnamic acid 5.50 12.33 7.83 4.33 5.00 2.50 7.83 2.00
antioxidant capacity [mmol/100 g DW] 18.56 19.70 16.46 8.96 20.19 7.41 4.54 17.63 antioxidant capacity [mmol/100 g DW] 20.10 18.56 39.81 29.75 20.19 8.28 13.55 12.99
Figure 1. Content of phenolic compounds for different Figure 3. The antioxidant capacity in herb materials
extraction methods for all herbs
Shan et al. (2005). The lowest AC values (5.28 and
5.06 mmol/100 g DW) were obtained for extracts of
fennel and anise. Similar results were reported by
Przygodzka et al. (in press), who also determined
the lowest AC values for extracts of fennel and anise,
despite the fact that they used ethanol/water (1:1, v/v)
extracts of herbs.
In the presented experiments, the relationship
Figure 2. Extraction patterns for Lamiaceae family between antioxidant capacity and the content of
(lavender, (2-A)) and Apiaceae family (fennel, (2-B)); mean phenolic compounds was determined. This was
± confidence interval (α = 0.05). Lavender: significant (p < observed mainly for rosemary and lavender, and
0.05) differences among extraction methods are indicated further also for wild thyme, lemon balm, thyme and
by different letters. Fennel: highly significant (p < 0.01) sage from the Lamiaceae family and for wild garlic
differences among extraction methods are indicated by (Amaryllidaceae) and cinnamon (Lauraceae) (Table
different letters. 2). The correlation between total phenolic content
the orders of decreasing antioxidant capacities are and antioxidative capacity was previously reported
probably due to (1) genotypic and environmental in several studies (Chun et al., 2005; Surveswaran
differences within species, (2) the choice of parts et al., 2007; Kamdem et al., 2013; Farhat et al.,
tested, (3) the time at which samples were taken, and 2013). With respect to the other herbs investigated
(4) the methods of determination. The antioxidant in our study, no direct correlation between phenolic
capacity of the aqueous extracts ranged from 0.88 to content and antioxidative capacity was demonstrated.
85.51 mmol Trolox equivalents per 100 g dry weight Ambiguous relationships between the content of
(mmol TEAC/100 g DW), and the average TEAC phenolic substances and antioxidant capacity are
value was 27.42 mmol/100 g DW. difficult to explain on the basis of quantitative
In our study, the ranking of AC values for analyses only (Czapecka et al., 2005), suggesting
these herbs was as follows: rosemary (39.81 ± 2.56 that not only the level of antioxidants but also a
mmol/100 g DW) > skullcap (26.35 ± 5.70 mmol/100 synergy occurring between them and other plant
g DW) > marjoram (31.21 ± 2.41 mmol/100 g DW) elements might influence apparent differences in the
> thyme (29.75 ± 6.92 mmol/100 g DW) > oregano antioxidant capacities of plant extracts.
(27.50 ± 1.26 mmol/100 g DW) > wild thyme (20.10
± 2.06 mmol/100 g DW) > lavender (20.19 ± 2.55 Conclusions
mmol/100 g DW). The ability to scavenge the ABTS•+
free radical was also very high in the Randall extract It is well known that phenolic compounds are
of agrimony (32.33 ± 1.12 mmol/100 g DW) from the constituents of many plants and herbs, and they
Rosaceae family. A quite low antioxidant capacity was have attracted a great deal of public and scientific
determined in the case of caraway (11.62 mmol/100 interest because of their health-promoting effects
g of DW). These findings were in agreement with as antioxidants. The results of this systematic
Eva Dvorackova et al./IFRJ 21(4): 1495-1500 1499
Biomedical Analysis 51: 549-556. activity applying an improved ABTS radical cation
Ivanova, D., Gerova, D., Chervenkov, T. and Yankova, decolorization assay. Free Radical Biology and
T. 2005. Polyphenols and antioxidant capacity Medicine 26: 1231-1237.
of Bulgarian medicinal plants. Journal of Rodríguez-Rojo, S., Visentin, A., Maestri, D. and
Ethnopharmacology 96: 145-150. Cocero, M.J. 2012. Assisted extraction of rosemary
Kamdem, J.P., Adeniran, A., Boligon, A.A., Klimaczewski, antioxidants with green solvents. Journal of Food
C.V., Elekofehinti, O.O., Hassan, W., Ibrahim, M., Engineering 109: 98-103.
Waczuk, E.P., Meinerz, D.F. and Athayde, M.L. 2013. Shan, B., Cai, Y.Z., Sun, M. and Corke, H. 2005. Antioxidant
Antioxidant activity, genotoxicity and cytotoxicity capacity of 26 spice extracts and characterization of
evaluation of lemon balm (Melissa officinalis L.) their phenolic constituents. Journal of Agricultural
ethanolic extract: Its potential role in neuroprotection. and Food Chemistry 53: 7749-7759.
Industrial Crops and Products 51: 26-34. Surveswaran, S., Cai, Y.Z., Corke, H. and Sun, M. 2007.
Kivilompolo, M. and Hyötyläinen, T. 2009. On-line Systematic evaluation of natural phenolic antioxidants
coupled dynamic sonication-assisted extraction–liquid from 133 Indian medicinal plants. Food Chemistry
chromatography for the determination of phenolic 102: 938-953.
acids in Lamiaceae herbs. Journal of Chromatography Švarc-Gajić, J., Stojanović, Z., Carretero, A.S., Román,
A 1216: 892-896. D.A., Borrás, I. and Vasiljević, I. 2013. Development
Kivilompolo, M. and Hyötyläinen, T. 2012. Comprehensive of a microwave-assisted extraction for the analysis
two-dimensional liquid chromatography in analysis of of phenolic compounds from Rosmarinus officinalis.
Lamiaceae herbs: Characterisation and quantification Journal of Food Engineering 119: 525-532.
of antioxidant phenolic acids. Food Chemistry 132: Teo, C.C., Chong, W.P.K. and Ho, Y.S. 2013. Development
1360-1367. and application of microwave-assisted extraction
Lapornik, B., Prošek, M. and Wondra, A.G. 2005. technique in biological sample preparation for small
Comparison of extracts prepared from plant by- molecule analysis. Metabolomics 9: 1109-1128.
products using different solvents and extraction time. Terpinc, P., Bezjak, M. and Abramovič, H. 2009. A kinetic
Journal of Food Engineering 71: 214-222. model for evaluation of the antioxidant activity of
Linares, I.B., Arráez-Román, D., Herrero, M., Ibáñez, several rosemary extracts. Food Chemistry 115: 740-
E., Segura-Carretero, A. and Fernández-Gutiérrez, 744.
A. 2007. Comparison of different extraction Turkmen, N., Sari, F. and Velioglu, Y.S. 2006. Effects of
procedures for the comprehensive characterization extraction solvents on concentration and antioxidant
of bioactive phenolic compounds in Rosmarinus activity of black and black mate tea polyphenols
officinalis by reversed-phase high-performance liquid determined by ferrous tartrate and Folin–Ciocalteu
chromatography with diode array detection coupled to methods. Food Chemistry 99: 835-841.
electrospray time-of-flight mass spectrometry. Food Wang, H., Provan, G.J. and Helliwell, K. 2013.
Chemistry 104: 59-66. Determination of rosmarinic acid and caffeic acid in
Miron, T.L., Herrero, M. and Ibáñez, E. 2013. aromatic herbs by HPLC. Analytical, Nutritional and
Enrichment of antioxidant compounds from lemon Clinical Methods 90: 1559-1568.
balm (Melissa officinalis) by pressurized liquid
extraction and enzyme-assisted extraction. Journal of
Chromatography A 1288: 1-9.
Pérez-Tortosa, V., López-Orenes, A., Martínez-Pérez, A.,
Ferrer, M.A. and Calderón, A.A. 2012. Antioxidant
activity and rosmarinic acid changes in salicylic
acid-treated Thymus membranaceus shoots. Food
Chemistry 130: 362-369.
Proestos, C. and Komaitis, M. 2013. Application of
microwave-assisted extraction to the fast extraction
of plant phenolic compounds. Metabolomics 9: 1109-
1128.
Proestos, C., Sereli, D. and Komaitis, M. 2010.
Determination of phenolic compounds in aromatic
plants by RP-HPLC and GC-MS. Journal of Functional
Foods 2: 158-162.
Przygodzka, M., Zielińska, D., Ciesarová, Z., Kukurová,
K. and Zieliński, H. In press. Comparison of methods
for evaluation of the antioxidant capacity and phenolic
compounds in common spices. LWT - Food Science
and Technology.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A.,
Yang, M. and Rice-Evans, C. 1999. Antioxidant