Table 1.
Concentration of NCA in different aromatic plants (herbs and spices).
| Plant | Total Phenols | BA | CinA | p-CA | CFA | RA | ChA | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| [mg GAE/g DW] | [mg/g DW] | |||||||||||||
| Cinnamon —Cinnamomum verum J.Presl—Lauraceae |
5.82 ± 0.44 | [21] | 0.461 | [15] | _ | 0.0022 | [21] | 0.153 e | [19] | 0.00073 | [21] | _ | ||
| 54.40–391.99 * | [25] | 0.00045 | [21] | |||||||||||
| —Cinnamomum cassia (L.) J.Presl—Lauraceae | _ | _ | 0.01–1.91 | [14] | _ | _ | _ | _ | ||||||
| Rosemary —Rosmarinus officinalis L.—Lamiaceae |
5.02 ± 0.43 | [21] | n.s. | [25] | _ | 0.0056 | [21] | L: 41.42 ± 51 *,a R: 112.40 ± 51 * |
[26] | L: 15.14 ± 19 *,a R: 156.61 ± 65 *,a |
[26] | _ | ||
| 0.401 e | [19] | 12.86 e | [19] | |||||||||||
| 0.0126 | [21] | 0.157 | [21] | |||||||||||
| 4.06 | [18] | 328 ± 16.9 ** | [27] | |||||||||||
| 29.5 ± 1.2 ** | [27] | |||||||||||||
| Thyme —Thymus vulgaris L.—Lamiaceae |
3.36 ± 0.14 | [21] | 0.015–0.050 | [15] | _ | 0.0027 | [21] | L: 179.65 ± 8 *,a R: 67.00 ± 4 *,a F: 82.27 ± 12 * |
[26] | L: 392.21 ± 1 *,a R: 104.20 ± 12 *,a F: 104.20 ± 3 * |
[26] | _ | ||
| n.s. | [25] | 0.548 e | [19] | 6.81 e | [19] | |||||||||
| 0.0066 | [21] | 0.084 | [21] | |||||||||||
| 5.17 | [18] | 918 ± 27.5 ** | [27] | |||||||||||
| 117 ± 10.4 ** | [27] | |||||||||||||
| Oregano —Origanum vulgare L.—Lamiaceae |
2.23 ± 0.18 | [21] | ≤LOQ | [25] | _ | 0.0049 | [21] | 0.500 e | [19] | 0.0520 | [21] | |||
| 0.0106 | [21] | 25.63 e | [19] | |||||||||||
| 0.500 e | [19] | |||||||||||||
| 6.49 | [18] | |||||||||||||
| 39.56 ± 0.42 b 9.73 ± 0.07 c 56.83 ± 1.65 d 22.12 ± 0.30 e |
[28] | 0.109 ± 0.002 b 0.054 ± 0.002 c 0.365 ± 1.050 d 0.065 ± 0.003 e | [28] | 0.172 ± 0.010 b 0.258 ± 0.019 c 0.367 ± 0.008 d 0.180 ± 0.008 e |
[28] | 7.599 ± 0.115 b 4.303 ± 0.113 c 19.269 ± 1.035 d 6.958 ± 0.071 e |
[28] | 0.323 ± 0.830 b 0.160 ± 0.004 c 0.910 ± 0.040 d 0.355 ± 0.007 e |
[28] | |||||
| —Origanum acutidens L.—Lamiaceae | _ | _ | _ | 0.068 ± 0.003 b 0.002 ± 0.001 c 0.267 ± 0.011 d ND e | [28] | 0.024 ± 0.002 b 0.478 ± 0.015 c 0.092 ± 0.003 d 0.096 ± 0.012 e |
[28] | 0.392 ± 0.012 b 4.858 ± 0.435 c 6.951 ± 0.539 d 0.525 ± 0.004 e |
[28] | NDb 0.003 ± 0.001 c ND d ND e |
[28] | |||
| Basil —Ocimum basilicum L.—Lamiaceae |
L: ≤ LOQ –45.69 * S: ≤ LOQ * |
[25] | _ | _ | 0.204 e | [19] | 10.86 e | [19] | ||||||
| fresh | L: 6.516 R: 2.234 |
[24] | _ | _ | _ | _ | L: 1.386 R: 0.376 |
[24] | L: 0.370 R: 0.075 |
[24] | ||||
| dry | 4.236 | [24] | _ | _ | _ | _ | 0.557 | [24] | 0.107 | [24] | ||||
| Caraway —Carum carvi L.—Apiaceae |
_ | ≤LOQ * | [25] | _ | 0.0106 | [29] | 0.164 | [19] | _ | _ | ||||
| 0.010 | [29] | |||||||||||||
| Turmeric —Curcuma longa L.—Zingiberaceae |
_ | 0.003–0.005 | [15] | _ | 0.0011 | [29] | _ | _ | _ | |||||
| ≤LOQ–71.47 * | [25] | |||||||||||||
| Marjoram —Origanum majorana L.—Lamiaceae |
_ | _ | _ | _ | 0.0002 | [29] | _ | _ | ||||||
| —Origanum x majoricum—Lamiaceae | _ | _ | 104 ± 2.7 ** | [27] | 1546 ± 32.9 ** | [27] | _ | _ | ||||||
| Pepper —Piper nigrum L. —Piperaceae |
_ | 0.003–0.005 | [15] | _ | _ | _ | _ | _ | ||||||
| ≤LOQ–25.90 * | [25] | |||||||||||||
| Cumin —Cuminum cyminum L.—Apiaceae |
4.98 ± 0.31 | [21] | _ | _ | 0.00074 | [21] | 0.0031 | [21] | 0.0033 | [21] | _ | |||
| Bay —Laurus nobilis L.—Lauraceae |
1.12 ± 0.08 | [21] | _ | _ | 0.0096 | [21] | 0.0004 | [21] | 0.00039 | [21] | _ | |||
| Sage —Salvia officinalis L.—Lamiaceae |
_ | _ | _ | 1.215 e | [19] | 21.86 e | [19] | _ | ||||||
| 2.96 | [18] | 1178 ± 10.1 ** | [27] | |||||||||||
| 74.2 ± 3.5 ** | [27] | |||||||||||||
| Melisa —Melisa officinalis L.—Lamiaceae |
_ | _ | _ | _ | 8.580 | [18] | _ | _ | ||||||
| Mint —Mentha canadensis L.—Lamiaceae |
_ | _ | _ | _ | 0.271 e | [19] | 19.085 e | [19] | _ | |||||
|
Echinacea purpurea L.—Asteraceae fresh |
4.441 | [24] | _ | _ | _ | _ | _ | 2.423 | [24] | |||||
| extract | 1640 * | [24] | _ | _ | _ | _ | _ | 323 * | [24] | |||||
| Nutmeg —Myristica fragrans Houtt.—Myristicaceae |
_ | 0.217 | [15] | _ | _ | 0.163 e | [19] | _ | _ | |||||
| ≤LOQ * | [25] | |||||||||||||
| Parsley —Petroselinum crispum L.—Apiaceae |
_ | <0.001 | [15] | _ | _ | 1.037 e | [19] | _ | _ | |||||
| ≤LOQ–4.11 * | [25] | |||||||||||||
| White pepper —Piper nigrum L.—Piperaceae |
_ | 0.001–0.003 | [15] | _ | _ | _ | _ | _ | ||||||
| ≤LOQ | [25] | |||||||||||||
* results expressed as mg/L; ** results expressed as mg/kg of fresh weight (FW); ≤LOQ—below the limit of quantification; n.s.—no significant; n.d.—no data; L—leaf; R—stem; F—flower; S—seed; DW—dry weigh. Extract in: a oil in water emulsions; b water; c ethyl acetate; d methanol; e ethanol.