Laboratory of Metabolic Biophysics, Professional and Applied Environmental Toxicology, Department of Biophysics, Faculty of Medicine Ibn El Jazzar of Sousse, University of Sousse, Avenue Mohamed Karoui, 4002, Sousse, Tunisia.
Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), José Antonio Nováis 10, 28040, Madrid, Spain.
Phytochem Anal. 2018 Jan;29(1):87-100. doi: 10.1002/pca.2717. Epub 2017 Sep 12.
Rosemary (Rosmarinus officinalis L.) is an aromatic plant common in Tunisia and it is widely consumed as a tea in traditional cuisine and in folk medicine to treat various illnesses. Currently, most research efforts have been focused on rosemary essential oil, alcoholic and aqueous extracts, however, little is reported on rosemary infusion composition.
To investigate compounds present in rosemary tea obtained from Rosmarinus officinalis L. collected in a sub-humid area of Tunisia in order to assess whether the traditional rosemary tea preparation method could be considered as a reference method for rosemary's compounds extraction.
Qualitative characterisation of Rosmarinus officinalis tea obtained after rosemary infusion in boiled water was determined by high performance liquid chromatography coupled with electrospray ionisation quadrupole time-of-flight mass spectrometry (HPLC-ESI-QTOF-MS). Quantitative analysis relies on high performance liquid chromatography with diode array detector (HPLC-DAD).
Forty-nine compounds belonging to six families, namely flavonoids, phenolic acids, phenolic terpenes, jasmonate, phenolic glycosides, and lignans were identified. To the best of the authors' knowledge eucommin A is characterised for the first time in rosemary. Rosmarinic acid (158.13 μg/g dried rosemary) was the main compound followed then by feruloylnepitrin (100.87 μg/g) and luteolin-3'-O-(2″-O-acetyl)-β-d-glucuronide (44.04 μg/g). Among quantified compounds, luteolin-7-O-rutinoside was the compound with the lowest concentration.
The infusion method allows several polyphenols present in rosemary tea to be extracted, therefore it could be a reference method for rosemary's compounds extraction. Moreover, traditional Tunisian Rosmarinus officinalis tea consumption is of interest for its rich phenolic content. Copyright © 2017 John Wiley & Sons, Ltd.
迷迭香(Rosmarinus officinalis L.)是一种常见的芳香植物,在突尼斯被广泛用作茶,用于传统烹饪和民间医学治疗各种疾病。目前,大多数研究都集中在迷迭香油、醇提物和水提物上,但是关于迷迭香浸提物的组成成分却鲜有报道。
研究从突尼斯亚湿润地区采集的 Rosmarinus officinalis L. 获得的迷迭香茶中的化合物,以评估传统的迷迭香茶制备方法是否可作为迷迭香化合物提取的参考方法。
采用高效液相色谱-电喷雾离子化四极杆飞行时间质谱联用(HPLC-ESI-QTOF-MS)对沸水浸提迷迭香后得到的 Rosmarinus officinalis 茶进行定性分析。采用二极管阵列检测器(HPLC-DAD)进行定量分析。
共鉴定出 49 种化合物,属于 6 个家族,分别是类黄酮、酚酸、酚萜、茉莉酸、酚糖苷和木脂素。据作者所知,eucommin A 首次在迷迭香中被描述。迷迭香酸(158.13μg/g 干迷迭香)是主要化合物,其次是阿魏酰基飞燕草苷(100.87μg/g)和木犀草素-3'-O-(2″-O-乙酰基)-β-d-葡萄糖醛酸苷(44.04μg/g)。在所定量的化合物中,木犀草素-7-O-芦丁苷的浓度最低。
浸提方法可提取迷迭香茶中的多种多酚类化合物,因此它可能是迷迭香化合物提取的参考方法。此外,传统的突尼斯迷迭香茶消费因其丰富的酚类含量而具有重要意义。版权所有©2017 约翰威立父子公司