文章基本信息

标题：Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract
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作者：Michał A. Janiak ; Adriana Slavova-Kazakova ; Vessela D. Kancheva 等
期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2017
卷号：67
期号：4
页码：309-316
DOI：10.1515/pjfns-2017-0020
语种：English
出版社：Walter de Gruyter GmbH
摘要：The presented study revealed that there were changes in the phenolic compounds profile of extract of wild thyme ( Thymus serpyllum L.) after γ-irradiation at the dose of 5 kGy. Ethanolic extracts of irradiated and non-irradiated herb were prepared and their compounds were analyzed by RP-HPLC-DAD technique. Between thirty two detected constituents, twelve phenolic compounds classified as hydroxybenzoic and hydroxycinnamic acids derivatives, flavones and flavanones were identified. Among them, caffeic acid derivatives and flavones predominated with the highest content of rosmarinic acid and luteolin-7- O -glucoside, respectively. Additionally, thymol was recognized in the analyzed extracts. γ-Irradiation slightly affected the quantitative profile of phenolic compounds of a wild thyme ethanolic extract. Only four constituents differed significantly (P<0.05) in terms of their content in the irradiated and non-irradiated samples. The content of phenolic acids ( p- coumaric and caffeic acids) decreased and that of flavonoid aglycons (luteolin and eriodictyol) increased after the γ-ray treatment.
关键词：Thymus serpyllum L. ; herbal tea ; ethanolic extract ; γ-irradiation ; phenolic compounds