ArticleAntioxidants (Basel, Switzerland)2021
Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed, 33 citations in OpenAlex.
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Corrections and comments
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavones, phenolic diterpenes, hydroxybenzaldehydes, coumarins, and pyranochromanones) were identified by UHPLC-ESI-Q-TOF-MS. Of these, seven were firstly described in rosemary infusions: a rosmanol derivative, two dihydroxycoumarin hexosides, a hydroxybenzaldehyde, a dihydroxybenzoic acid hexoside, coumaric acid hexoside, and isocalolongic acid. The free amino acid profile of the beverages was also reported by the first time with seven amino acids found (asparagine, threonine, alanine, tyrosine, phenylalanine, isoleucine, and proline). Furthermore, DPPH
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