PROFILE OF POLYPHENOLIC COMPOUNDS EXTRACTED FROM OREGANO (ORIGANUM VULGARE) AT DIFFERENT DECOCTION TIMES
DOI:
https://doi.org/10.47820/recima21.v5i6.5311Keywords:
Decoct. ESI-MS. Phytochemistry.Abstract
Oregano (Origanum vulgare) is an herb used in cooking in dried form as a condiment in food preparation. In traditional medicine this herb is used in the form of teas as a stimulating tonic, to relieve coughs and toothaches, earaches and headaches. It can also be used to treat fever, skin diseases, digestive and respiratory problems. The main secondary metabolites of this species belong to the class of monoterpenes and phenolic compounds, among which there are several biologically active principles, justifying its use as a phytopharmaceutical. To assess the effect of the cooking process on the active principles present in this herb, samples of fresh oregano were collected, dried and subjected to decoction for periods ranging from 5 to 40 minutes. The profile of the extracts obtained was analyzed by Electrospray Ionization Mass Spectrometry (ESI-MS). Analysis of the results showed that the chemical profile of the samples obtained by decoction can be divided into two distinct groups according to time: one group with times of 5, 10 and 20 minutes and the other of 30 and 40 minutes. The results showed that the chemical profile was similar within each of the groups but differed between the groups. The samples belonging to the second group, i.e. those that were subjected to a longer cooking time, showed a great intensification of the molecular mass signals corresponding to the glycosylated flavonoids, making it possible to conclude that increasing the decoction time favours the extraction of these substances whose antioxidant properties are recognized.
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