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Analysis of naturally occurring phenolic compounds in aromatic plants by RP-HPLC and GC-MS after silylation

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dc.contributor.author Proestos, C en
dc.contributor.author Kapsokefalou, M en
dc.contributor.author Komaitis, M en
dc.date.accessioned 2014-06-06T06:48:21Z
dc.date.available 2014-06-06T06:48:21Z
dc.date.issued 2008 en
dc.identifier.issn 01469428 en
dc.identifier.uri http://dx.doi.org/10.1111/j.1745-4557.2008.00208.x en
dc.identifier.uri http://62.217.125.90/xmlui/handle/123456789/4099
dc.subject.other Dictamnus en
dc.subject.other Eucalyptus en
dc.subject.other Eucalyptus globulus en
dc.subject.other Mentha en
dc.subject.other Origanum en
dc.subject.other Origanum dictamnus en
dc.subject.other Origanum vulgare en
dc.subject.other Sideritis en
dc.title Analysis of naturally occurring phenolic compounds in aromatic plants by RP-HPLC and GC-MS after silylation en
heal.type journalArticle en
heal.identifier.primary 10.1111/j.1745-4557.2008.00208.x en
heal.publicationDate 2008 en
heal.abstract 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 high performance liquid chromatography was used for the analysis of the plant extracts. Gas chromatography-mass spectrometry method 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-1 dry sample), ferulic acid (0.34-6.9 mg 100 g-1 dry sample) and caffeic acid (1.0-13.8 mg 100 g-1 dry sample). (+)-Catechin and (-)-epicatechin were the main flavonoids identified in oregano and mountain tea. Quercetin was detected only in eucalyptus and mountain tea. © 2008, Blackwell Publishing. en
heal.journalName Journal of Food Quality en
dc.identifier.issue 3 en
dc.identifier.volume 31 en
dc.identifier.doi 10.1111/j.1745-4557.2008.00208.x en
dc.identifier.spage 402 en
dc.identifier.epage 414 en


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