Phenolic profiling of Veronica spp. grown in mountain, urban and sandy soil environments
2014
Authors:
Barreira, Joao C. M.Dias, Maria Ines
Zivkovic, Jelena
Stojković, Dejan
Soković, Marina
Santos-Buelga, Celestino
Ferreira, Isabel C. F. R.
Document Type:
Article (Published version)
Metadata
Show full item recordAbstract:
Veronica (Plantaginaceae) genus is widely distributed in different
habitats. The phenolic compounds of Veronica montana, Veronica polita
and Veronica spuria were tentatively identified by HPLC-DAD-ESI/MS. The
phenolic profiles showed that flavones were the major compounds (V.
montana: 7 phenolic acids, 5 flavones, 4 phenylethanoids and 1
isoflavone; V. polita: 10 flavones, 5 phenolic acids, 2 phenylethanoids,
1 flavonol and 1 isoflavone; V. spuria: 10 phenolic acids, 5 flavones, 2
flavonols, 2 phenylethanoids and 1 isoflavone). V. spuria possessed the
highest contents in all groups of phenolic compounds, except flavones,
which did not show differences among the assayed species. Overall, these
species might be considered good sources of phenolic compounds for
industrial or pharmacological applications. (C) 2014 Elsevier Ltd. All
rights reserved.
Keywords:
Veronica; Phenolic profiles; Principal component analysisSource:
Food Chemistry, 2014, 163, 275-283
DOI: 10.1016/j.foodchem.2014.04.117
ISSN: 1873-7072