Identification and quantification of a major anti-oxidant and anti-inflammatory phenolic compound found in basil, lemon thyme, mint, oregano, rosemary, sage, and thyme.

摘要

Major phenols from basil, lemon thyme, mint, oregano, rosemary, sage and thyme were investigated using an HPLC profiling technique in combination with DPPH-radical scavenging, xanthine oxidase and cyclooxygenase assays. 15 plant-derived phenols (gallic, protocatechuic, vanillic, syringic, chlorogenic, rosmarinic, caffeic, ferulic and sinapic acids, protocatechualdehyde, vanillin, N-coumaroyltyramine, N-caffeoyltyramine, N-feruloyltyramine and N-sinapoyltyramine) were selected, and their DPPH-radical scavenging activities were first determined. Then, a standard HPLC profiling of these phenols was constructed using an HPLC method to isolate antioxidant and anti-inflammatory phenols from methanol extracts of the plants. Rosmarinic acid was identified as a major antioxidant compound (0.22-0.97%) in all 7 herbs, confirmed by NMR. Rosmarinic acid from the plants quenched superoxide radicals from xanthine oxidase and inhibited cyclooxygenase I and II enzymes. In this study, the rosmarinic acid content of perilla was also determined and compared with those of the 7 herbs.