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- Title
COMPARATIVE HPLC-DAD ANALYSIS OF ARBUTIN CONTENT IN SELECTED COMMERCIAL SPICES FROM LAMIACEAE AVAILABLE ON THE EUROPEAN MARKET.
- Authors
MAGIERA, ANNA; RYCHLIŃSKA, IZABELA; OLSZEWSKA, MONIKA A.
- Abstract
Arbutin (AR) is a simple phenolic glucoside with multidirectional biological activity (e.g., uroantiseptic, antioxidant) that has been found in various food and spice plants. Its active metabolite is hydroquinone (HQ), which exhibits mutagenic or nephrotoxic potential, making AR and HQ potentially hazardous to humans. Therefore, the control of AR content in food products seems indispensable. The current study covered 42 commercial samples of herbal spices (marjoram, oregano, thyme) growing in a temperate or subtropical climate and obtained in 7 European countries from 31 distributors. AR levels were determined using HPLC-DAD; additionally, its presence/absence in all samples was confirmed by LC-MS/MS. The high content of AR was mainly seen in commercial samples of marjoram and oregano grown in subtropical climates. Our results suggest that abiotic factors may influence the production and accumulation of AR in spices, and indicate the need to control their growing conditions and AR levels.
- Subjects
ARBUTIN; SPICE plants; HYDROQUINONE; MUTAGENS; FOOD production
- Publication
Acta Poloniae Pharmaceutica, 2022, Vol 79, Issue 1, p33
- ISSN
0001-6837
- Publication type
Article
- DOI
10.32383/appdr/146862