Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products

Caffeic acid derivatives in dried Lamiaceae and Echinacea purpurea products

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The concentrations of caffeic acid derivatives within Lamiaceae and Disposable Food Containers Echinacea (herb, spice, tea, and dietary supplement forms) readily available in the US marketplace (n = 72) were determined.After the first identification of chicoric acid in Ocimum basilicum (basil), the extent to which chicoric acid could be found within the family Lamiaceae was investigated.The dominant phenolic acid in all Lamiaceae samples was rosmarinic acid, which ranged from 2.04 mg/100 g (one of 12 oregano samples) to 622.28 mg/100 g (lemon balm).

Of the herbs tested in this study (marjoram, oregano, peppermint, rosemary, sage, Stock Pots spearmint, and thyme from the family Lamiaceae), only basil and lemon balm (Melissa officinalis) contained chicoric acid.Basil samples (starting material and resulting end product) obtained from an industry cooperator, showed substantial phenolic deficiency as a result of processing (approximately 78% loss).