A Comprehensive Characterisation of Rosemary tea Obtained from Rosmarinus officinalis L. Collected in a sub‐Humid Area of Tunisia. Issue 1 (12th September 2017)

• Record Type: Journal Article
• Authors: Achour, Mariem; Mateos, Raquel; Ben Fredj, Maha; Mtiraoui, Ali; Bravo, Laura; Saguem, Saad
• Is Part Of: Phytochemical analysis. Volume 29:Issue 1(2018)
• Page Start: 87
• Page End: 100
• Publication Date: 2017-09-12
• Subjects: Rosmarinus officinalis -- rosemary tea -- infusion, HPLC‐DAD -- HPLC‐ESI‐QTOF‐MS; Plants -- Analysis -- Periodicals; Plants -- chemistry -- Periodicals; 572.2
• DOI: 10.1002/pca.2717
• Languages: English
• ISSNs: 0958-0344

Abstract

Abstract: Introduction: Rosemary ( Rosmarinus officinalis L.) is an aromatic plant common in Tunisia and it is widely consumed as a tea in traditional cuisine and in folk medicine to treat various illnesses. Currently, most research efforts have been focused on rosemary essential oil, alcoholic and aqueous extracts, however, little is reported on rosemary infusion composition. Objective: To investigate compounds present in rosemary tea obtained from Rosmarinus officinalis L. collected in a sub‐humid area of Tunisia in order to assess whether the traditional rosemary tea preparation method could be considered as a reference method for rosemary's compounds extraction. Methodology: Qualitative characterisation of Rosmarinus officinalis tea obtained after rosemary infusion in boiled water was determined by high performance liquid chromatography coupled with electrospray ionisation quadrupole time‐of‐flight mass spectrometry (HPLC‐ESI‐QTOF‐MS). Quantitative analysis relies on high performance liquid chromatography with diode array detector (HPLC‐DAD). Results: Forty‐nine compounds belonging to six families, namely flavonoids, phenolic acids, phenolic terpenes, jasmonate, phenolic glycosides, and lignans were identified. To the best of the authors' knowledge eucommin A is characterised for the first time in rosemary. Rosmarinic acid (158.13 μg/g dried rosemary) was the main compound followed then by feruloylnepitrin (100.87 μg/g) and luteolin‐3′‐ O ‐(2″‐ O ‐acetyl)‐ β ‐d ‐glucuronide (44.04 μg/g). Among quantified compounds, luteolin‐7‐ O ‐rutinoside was the compound with the lowest concentration. Conclusion: The infusion method allows several polyphenols present in rosemary tea to be extracted, therefore it could be a reference method for rosemary's compounds extraction. Moreover, traditional Tunisian Rosmarinus officinalis tea consumption is of interest for its rich phenolic content. Copyright © 2017 John Wiley & Sons, Ltd. Abstract : Rosmarinus officinalis tea is traditionally consumed to treat several diseases, however, little is reported on its composition. We studied rosemary tea composition to assess whether the infusion could be a reference method for its compounds extraction. HPLC‐ESI‐QTOF‐MS analysis identified 49 compounds. Rosmarinic acid was the main compound and eucommin A was characterised for the first time in rosemary. Thus, the infusion method allows several polyphenols to be extracted and therefore could be a reference method for rosemary's compounds extraction.