Foods, Vol. 14, Pages 2165: Effect of Ascorbic Acid Addition on the Phenolic Compounds Content in Homogenates from Aerial Parts of Spearmint, Fennel, and Thyme

Foods doi: 10.3390/foods14132165

Authors:
Jan Tříska
Naděžda Vrchotová
Jan Strohalm
Milan Houška
Eliška Kováříková
Pavla Novotná
Jan Bednář
Roman Pavela

The paper deals with the investigation of the ascorbic acid influence on the analytical results of polyphenol content in the samples of the spearmint, fennel, and thyme homogenates. The homogenates without and with addition of ascorbic acid and water were prepared and stabilized by high-pressure treatment. Their analysis was accomplished by high-performance liquid chromatography (HPLC) with DAD detection and by combination of liquid chromatography with mass spectrometry (LC-MS). Volatile terpenes were analyzed in all homogenates by combination of gas chromatography with mass spectrometry technique (GC-MS). The content of polyphenols of acidic nature, e.g., rosmarinic acid, revealed the highest difference between analytical results of the samples with and without ascorbic acid. Finally, prepared herb homogenates are suitable food supplements, which will find increasing application in various food preparations.

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