Investigation of the long-term stability of various tinctures belonging to the lamiaceae family by HPLC and spectrophotometry method

A tétel rövid nézete
dc.contributor.authorSik, Beatrix
dc.contributor.authorHanczné Lakatos, Erika
dc.contributor.authorKapcsándi, Viktória
dc.contributor.authorSzékelyhidi, Rita
dc.contributor.authorAjtony, Zsolt
dc.contributor.statusPhD hallgatóhu_HU
dc.contributor.statusegyetemi oktató, kutatóhu_HU
dc.coverage.temporal2022.04.30.hu_HU
dc.date.accessioned2022-01-25T12:10:35Z
dc.date.available2022-01-25T12:10:35Z
dc.description.abstractThe aim of the current study was to analyze the stability of rosmarinic acid in ethanolic tinctures of lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), peppermint (Mentha x piperita), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), and thyme (Thymus vulgaris L.). High-performance liquid chromatography with diode-array detection (HPLC-DAD) was employed to monitor the concentration of the marker compound over a six month period. Furthermore, the tinctures were also evaluated for caffeic acid, total phenolic content, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity. We observed that the concentration of rosmarinic acid in tincture stored in closed amber glasses at ambient temperature decreased significantly during 6-month storage. Furthermore, our study squarely confirms the fact that a part of rosmarinic acid is converted to caffeic acid. The tested tinctures can be listed in the following order according to the greatest stability of the marker compound: rosemary > peppermint > oregano > lemon balm > thyme > sage. The results of the study indicated a linear relationship between DPPH values and total phenolic (R-2 = 0.92) or rosmarinic acid (R-2 = 0.85) contents.hu_HU
dc.format.extent5781-5791hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/328152
dc.language.isoenhu_HU
dc.subjectTincturehu_HU
dc.subjectStabilityhu_HU
dc.subjectLamiaceaehu_HU
dc.subjectHPLChu_HU
dc.subjectAntioxidant activityhu_HU
dc.subjectTotal phenolic contenthu_HU
dc.subject.disciplinetudományterületek::élelmiszertudományokhu_HU
dc.titleInvestigation of the long-term stability of various tinctures belonging to the lamiaceae family by HPLC and spectrophotometry methodhu_HU
dc.typeidegen nyelvű peer review publikációhu_HU
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Gyűjtemények
Wittmann Antal Növény-, Állat- és Élelmiszertudományi DI