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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #278368
Title: LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

Author
item LIN, LONG-ZE - Johns Hopkins University
item Harnly, James - Jim

Submitted to: Natural Product Communications
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/14/2012
Publication Date: 6/15/2012
Citation: Lin, L., Harnly, J.M. 2012. LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica. Natural Product Communications. 7:749-753.

Interpretive Summary: Three common herbs, chamomile flowers, tarragon, and Mexican arnica, were analyzed by liquid chromatography with diode array and mass spectrometric detection for phenolic compounds. The first two herbs are used as home spices, health foods, herb teas, and their extracts are used in some pharmaceutical preparations. Mexican arnica is used as a traditional medicine and has been taken internally for the treatment nervous disorders, stomach ailments, and fever. The flowers have been used as a spice in Mexico and the US. We found 51 flavonoids and 17 hydroxycinnamic acid derivatives in these materials. More than half of these compounds had not been reported before. This study emphasizes the prevalence of potentially health promoting compounds in herbs and spices that are commonly consumed by the US public.

Technical Abstract: Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI/MS profiling method was used to identify 51 flavonoids and 17 hydroxycinnamates. Many of the identification were confirmed with authentic standards or through references in the literature or the laboratory’s database. More than half of the polyphenols for each spice had not been previously reported. The polyphenol profiles can be used for plant authentication and to correlate with biological activities.