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Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint |
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| Authors: | Junli LvHaiqiu Huang Lu YuMonica Whent Yuge Niu Haiming ShiThomas TY Wang Devanand Luthria Denys CharlesLiangli Lucy Yu |
| Affiliation: | a Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA b Key Lab of Urban Agriculture (South), School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China c Diet, Genomics and Immunology Lab, Beltsville Human Nutrition Research Center, USDA, Beltsville, MD, USA d USDA, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Composition and Methods Development Laboratory, Beltsville, MD, USA e Frontier Natural Products Co-op, Norway, IA, USA |
| Abstract: | Conventional and organic cinnamon and peppermint were investigated for their phenolic profile, anti-proliferative, anti-inflammatory, and antioxidant properties. Accelerated solvent extraction with 75% acetone was used to extract samples. Caffeic acid was the most abundant phenolic acid in peppermint. Catechin, (−)-epigallocatechin gallate, syringic acid, gallic acid, vanillic acid, and p-coumaric acid were also detected in both spices. There was no significant difference between conventional and organic spices in the composition of most individual phenolics. All conventional and organic peppermint and cinnamon extracts exhibited strong anti-proliferative and anti-inflammatory properties. Cinnamon was more efficient in inhibiting IL-1β and COX-2 expression, while peppermint showed better inhibitory effect on IL-6 and MCP-1. This study indicates that cinnamon and peppermint may potentially be used as dietary sources of bioactive phytochemicals for improving health. |
| Keywords: | Accelerated solvent extractor Anti-proliferation Anti-inflammation Antioxidant Cinnamon Peppermint Phenolics |
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