Sik, BeatrixHanczné Lakatos, ErikaKapcsándi, ViktóriaSzékelyhidi, RitaAjtony, Zsolt2022-01-252022-01-25http://hdl.handle.net/2437/328152The 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.5781-5791enTinctureStabilityLamiaceaeHPLCAntioxidant activityTotal phenolic contentidegen nyelvű peer review publikációtudományterületek::élelmiszertudományok