Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 2/18/2010
Publication Date: 7/17/2010
Citation: Lee, J., Scagel, C.F. 2010. Caffeic acid derivatives in market available Lamiaceae and Echinacea purpurea products. Annual Meeting of the Institute of Food Technologists. IFT National Meeting Book of Abstracts. Abstract 289-06.
Technical Abstract: Fresh basil leaves contain chicoric acid, the principal phenolic compound of Echinacea purpurea and purportedly the active ingredient in its dietary supplements. Our group discovered and first reported chicoric acid in basil. This following study examined the distribution of chicoric acid within the family Lamiaceae. We wanted to explore if chicoric acid can be found in other herb products from Lamiaceae. The main objective of this study was to identify and determine chicoric acid levels within Lamiaceae and Asteraceae products purchasable from local markets. The second objective was to determine basil phenolic retention during commercial processing, by analyzing fresh plant material and resultant freeze-dried products. All available solid samples from local markets were purchased, liquid nitrogen powdered, and chemically extracted. Aqueous extracts were C18 cleaned and analyzed by HPLC-DAD or HPLC-MS, under conditions previously published by our laboratory. Peaks were monitored at 280, 320, and 370 nm. Identification was based on UV-VIS spectra, retention times, mass spectra, then quantified by DAD with caffeic acid and quercetin-rutinoside. Rosmarinic acid was the dominant phenolic acid in all Lamiaceae samples, ranging from 2.04 mg to 622.27 mg /100g. Of the non-basil Lamiaceae herbs incorporated in this study (marjoram, oregano, peppermint, rosemary, sage, spearmint, and thyme), only lemon balm contained chicoric acid. A wide range of chicoric acid (2.23 – 258.70mg / 100g or 100mL) was found in dried basil, fresh basil leaves, E. purpurea extracts, E. purpurea capsules, and dried lemon balm. This work demonstrates that room remains for increasing phytochemicals retained in everyday food ingredients.