Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

Comprehensive Phenolic and Free Amino Acid Analysis of Rosemary Infusions: Influence on the Antioxidant Potential

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, coum...

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Bibliographic Details
Main Authors:	Juliana A. Barreto Peixoto, Gerardo Álvarez-Rivera, Rita C. Alves, Anabela S. G. Costa, Susana Machado, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira
Format:	Article
Language:	English
Published:	MDPI AG 2021-03-01
Series:	Antioxidants
Subjects:	<i>Rosmarinus officinalis L.</i> bioactive compounds antioxidants amino acids UHPLC-ESI-QTOF-MS RP-HPLC-FLD
Online Access:	https://www.mdpi.com/2076-3921/10/3/500

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