COMPARISON OF THE CHEMICAL PROFILE OF OREGANO (Origanum vulgare) DECOCTS PREPARED AT DIFFERENT EXTRACTION TIMES FROM OVEN-DRIED SAMPLES AND IN NATURAL CONDITIONS
DOI:
https://doi.org/10.47820/recima21.v6i6.6534Keywords:
Origanum vulgarum. ESI-MS. Chemical profile.Abstract
In addition to their food and flavour properties, some spices also contain bioactive substances. Most of these spices are marketed dehydrated to increase their shelf life and reduce storage and transport costs. However, care must be taken to ensure that the dehydration process does not cause alterations to the chemical profile, affecting its pharmacological properties. Considering the widespread use of dehydrated oregano leaves in the preparation of teas, this study investigated whether the drying method and decoction time during extraction could alter the chemical profile of the extracts. Oregano samples were dried in ambient conditions and in an oven at 40oC. From each of the dehydrated materials, aqueous extracts were prepared by decoction, varying the heating time. The decoctions were then analysed by Electrospray Ionisation Mass Spectrometry (ESI-MS) in both positive and negative modes. It was observed that applying different drying methods resulted in samples with different chemical profiles, while varying the extraction time for samples obtained using the same drying method did not lead to significant variations. In the spectra obtained from the leaves dried under ambient conditions, the most intense signals found correspond to rosmarinic acid (m/z=359), which has pharmacological properties, and aristolochic acid (m/z= 381), which has toxic properties. In the decoctions obtained from oven-dried leaves, the main metabolite was quinic acid, an important precursor of chlorogenic acids (m/z=191).
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