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Foods 2013, 2(1), 90-99; doi:10.3390/foods2010090

Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation

1
Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771, Athens, Greece
2
Laboratory of Food Chemistry and Analysis, Department of Food Science and Technology, Agricultural University of Athens, 11855, Athens, Greece
These authors contributed equally to this work.
*
Author to whom correspondence should be addressed.
Received: 6 February 2013 / Revised: 4 March 2013 / Accepted: 5 March 2013 / Published: 13 March 2013
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Abstract

The following aromatic plants of Greek origin, Origanum dictamnus (dictamus), Eucalyptus globulus (eucalyptus), Origanum vulgare L. (oregano), Mellisa officinalis L. (balm mint) and Sideritis cretica (mountain tea), were examined for the content of phenolic substances. Reversed phase HPLC coupled to diode array detector (DAD) was used for the analysis of the plant extracts. The gas chromatography-mass spectrometry method (GC-MS) was also used for identification of phenolic compounds after silylation. The most abundant phenolic acids were: gallic acid (1.5–2.6 mg/100 g dry sample), ferulic acid (0.34–6.9 mg/100 g dry sample) and caffeic acid (1.0–13.8 mg/100 g dry sample). (+)-Catechin and (−)-epicatechin were the main flavonoids identified in oregano and mountain tea. Quercetin was detected only in eucalyptus and mountain tea. View Full-Text
Keywords: aromatic plants; phenolic compounds; RP-HPLC; GC-MS; silylation aromatic plants; phenolic compounds; RP-HPLC; GC-MS; silylation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Proestos, C.; Komaitis, M. Analysis of Naturally Occurring Phenolic Compounds in Aromatic Plants by RP-HPLC Coupled to Diode Array Detector (DAD) and GC-MS after Silylation. Foods 2013, 2, 90-99.

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