LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential
Culinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/11/1770 |
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| author | Akhtar Ali Yasmeen M. Bashmil Jeremy J. Cottrell Hafiz A. R. Suleria Frank R. Dunshea |
| author_facet | Akhtar Ali Yasmeen M. Bashmil Jeremy J. Cottrell Hafiz A. R. Suleria Frank R. Dunshea |
| author_sort | Akhtar Ali |
| collection | DOAJ |
| description | Culinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize and quantify the phenolic compounds from 10 widely used Australian-grown herbs (oregano, rosemary, bay, basil, sage, fenugreek, dill, parsley, mint and thyme). For this purpose, liquid chromatography mass spectrometry (LC-MS) was used for the complete profiling of polyphenolic compounds and quantification of abundant phenolic compounds was completed with high-performance liquid chromatography—photodiode array detection (HPLC-PDA). Polyphenols from Australian-grown herbs were estimated through total phenolic content (TP), total flavonoids (TF) and total tannins (TT) along with their in-vitro antioxidant activities. Oregano and mint were estimated with the highest value of TP (140.59 ± 9.52 and 103.28 ± 8.08 mg GAE/g, milligram gallic acid equivalent/gram) while rosemary and mint had the highest TF (8.19 ± 0.74 and 7.05 ± 0.43 mg QE (quercetin equivalent)/g). In this study, eighty-four (84) phenolic compounds were screened and confirmed through LC-MS/MS by comparing their masses and fragmentation pattern with published libraries. The results of this study validate the use of these herbs as bioactives and their positive impact on human health. |
| first_indexed | 2024-03-10T05:44:49Z |
| format | Article |
| id | doaj.art-14030538cc3642e785755178b7ea40e0 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T05:44:49Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-14030538cc3642e785755178b7ea40e02023-11-22T22:13:27ZengMDPI AGAntioxidants2076-39212021-11-011011177010.3390/antiox10111770LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant PotentialAkhtar Ali0Yasmeen M. Bashmil1Jeremy J. Cottrell2Hafiz A. R. Suleria3Frank R. Dunshea4School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville 3010, AustraliaCulinary spices and herbs have been used to impart a characteristic flavour and aroma in food due to their appealing fragrance. Recently, bioactive compounds from herbs, especially phenolics, have gained much attention due to their potential health outcomes. The aim of this study was to characterize and quantify the phenolic compounds from 10 widely used Australian-grown herbs (oregano, rosemary, bay, basil, sage, fenugreek, dill, parsley, mint and thyme). For this purpose, liquid chromatography mass spectrometry (LC-MS) was used for the complete profiling of polyphenolic compounds and quantification of abundant phenolic compounds was completed with high-performance liquid chromatography—photodiode array detection (HPLC-PDA). Polyphenols from Australian-grown herbs were estimated through total phenolic content (TP), total flavonoids (TF) and total tannins (TT) along with their in-vitro antioxidant activities. Oregano and mint were estimated with the highest value of TP (140.59 ± 9.52 and 103.28 ± 8.08 mg GAE/g, milligram gallic acid equivalent/gram) while rosemary and mint had the highest TF (8.19 ± 0.74 and 7.05 ± 0.43 mg QE (quercetin equivalent)/g). In this study, eighty-four (84) phenolic compounds were screened and confirmed through LC-MS/MS by comparing their masses and fragmentation pattern with published libraries. The results of this study validate the use of these herbs as bioactives and their positive impact on human health.https://www.mdpi.com/2076-3921/10/11/1770herbsmedicinal plantspolyphenolsantioxidantshuman healthLC-MS/MS |
| spellingShingle | Akhtar Ali Yasmeen M. Bashmil Jeremy J. Cottrell Hafiz A. R. Suleria Frank R. Dunshea LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential Antioxidants herbs medicinal plants polyphenols antioxidants human health LC-MS/MS |
| title | LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential |
| title_full | LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential |
| title_fullStr | LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential |
| title_full_unstemmed | LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential |
| title_short | LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential |
| title_sort | lc ms ms qtof screening and identification of phenolic compounds from australian grown herbs and their antioxidant potential |
| topic | herbs medicinal plants polyphenols antioxidants human health LC-MS/MS |
| url | https://www.mdpi.com/2076-3921/10/11/1770 |
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