PlantChem AS, Eikenveien 334, N-4596 Eiken, Norway.
Department of Chemistry and Centre for Pharmacy, University of Bergen, Allègaten 41, N-5007 Bergen, Norway.
Food Chem. 2020 Mar 30;309:125678. doi: 10.1016/j.foodchem.2019.125678. Epub 2019 Oct 19.
Significant quantities of several important herbs are processed and consumed from Norwegian commercial kitchens annually although surprisingly the contents of polyphenols have been scarcely characterized. We here report on the qualitative and quantitative content of polyphenolic compounds from ten of the most utilized herbs. From parsley (Petroselinum crispum) var. Darki, isorhamnetin 3-(6″-malonylglucoside)-7-glucoside (2) and diosmetin 7-(2″-apiosyl-6″-malonylglucoside) (8) are reported for the first time, in addition to seven known flavonoids, some of which are reported for the first time from this plant species. Oregano, rosemary and thyme contained the highest amounts of total phenolics with maximum levels of 23.8, 24.2 and 23.4 mg GAE g dry matter, respectively. Fresh herbs contained significantly higher quantities of phenolics than processed, dried herbs. Parsley, coriander, dill and thyme were the richest sources of flavonoids among the investigated herbs.
尽管令人惊讶的是，多酚的含量几乎没有被描述过，但每年仍有大量的几种重要草药从挪威商业厨房中加工和消费。我们在这里报告了十种最常用草药中多酚化合物的定性和定量含量。从欧芹（Petroselinum crispum）var. Darki 中，首次报告了山奈酚 3-（6″-丙二酰基葡萄糖苷）-7-葡萄糖苷（2）和二氢芹菜素 7-（2″-芹糖基-6″-丙二酰基葡萄糖苷）（8），此外还有七种已知的类黄酮，其中一些类黄酮也是首次从该植物种中报告的。牛至、迷迭香和百里香的总酚含量最高，分别为 23.8、24.2 和 23.4mg GAE g 干物质。新鲜草药中的酚类含量明显高于加工干燥的草药。在研究的草药中，欧芹、香菜、莳萝和百里香是类黄酮含量最丰富的来源。
