Phenolic fingerprint of peppermint leaves

• Published in: Food chemistry Vol. 73; no. 3; pp. 307 - 311
• Main Authors: Areias, F.M, Valentão, P, Andrade, P.B, Ferreres, F, Seabra, R.M
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-05-2001; Elsevier
• Subjects: Aroma and flavouring agent industries; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; HPLC; Methods of analysis, processing and quality control, regulation, standards; Peppermint; Phenolic fingerprint; HPLC; Peppermint; Phenolic fingerprint; Analysis method; Fingerprint method; Spice; HPLC chromatography; Phenols; Plant leaf
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(00)00302-2

A reversed-phase high-performance liquid chromatography procedure is proposed for the determination of 10 phenolic compounds (eriodictyol 7-
O-rutinoside, eriodictyol 7-
O-glucoside, luteolin 7-
O-rutinoside, luteolin 7-
O-glucoside, hesperetin 7-
O-rutinoside, apigenin 7-
O-rutinoside, rosmarinic acid, 5,6-dihydroxy-7,8,3′,4′-tetramethoxyflavone, pebrellin and gardenin B) in peppermint. The chromatographic separation was achieved using a reversed-phase Spherisorb ODS 2 (5 μm particle size; 25.0×0.46 cm) column. Of the several extractive solvents tried, ethanol was the best for qualitative and quantitative analysis. Best resolution was obtained using a gradient of water-phosphoric acid (999:1) and acetonitrile. Fourteen samples were subjected to quantification and showed a common composition pattern.