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Journal Articles Food Analytical Methods Year : 2013

Geographical Differentiation of Rosemary Based on GC/MS and Fast HPLC Analyses

Abstract

This paper focuses on characterization of target compounds of rosemary from 16 regions of Algeria in order to highlight the correlation between the samples composition and their origin. Essential oil was determined using gas chromatography coupled to mass spectrometry. Phenolic compounds were analysed using high performance liquid chromatography based on two monolithic columns (HPLC-DAD). The analyses revealed that hydrodistilled essential oils content ranged from 0.33 to 1.47 %; the maximum amounts were observed in the National Institute of Agronomy. A total of 25 components accounting for 88.11-99.80 % of the total essential oil, according regions were identified. alpha-Pinene (20.13-72.58 %) and camphor (6.64-36.44 %) were identified as the main constituents on oils. Two chemotypes for this plant were proposed. The main antioxidants compounds (carnosol, rosmarinic and carnosic acid) in rosemary were determined at a concentration ranging from 0.27 to 2.49 % for rosmarinic acid, 0.01 to 1.77 % for carnosic acid and 0.17 to 0.94 % for carnosol, according to regions.
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Dates and versions

hal-02648269 , version 1 (29-05-2020)

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Dalila Meziane-Assami, Valérie Tomao, Karine Ruiz, Brahim Youcef Meklati, Farid Chemat. Geographical Differentiation of Rosemary Based on GC/MS and Fast HPLC Analyses. Food Analytical Methods, 2013, 6 (1), pp.282 - 288. ⟨10.1007/s12161-012-9430-6⟩. ⟨hal-02648269⟩
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