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Chemical Composition of Several Herb Plants  

Oh, Moon-Hun (Department of Food and Biotechnology Engineering, Chung Cheong College)
Whang, Hea-Jeung (Food Resources Institute, Chung-Ang University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.1, 2003 , pp. 1-6 More about this Journal
Abstract
Chemical compositions of several herbs (rosemary, mint, thyme, sage, and lavender) cultivated in Korea were analyzed. Approximate compositions were as follows: moisture $69.92{\sim}82.10%$, crude ash $2.48{\sim}6.15%$, crude fat $0.40{\sim}2.46%$, crude protein $0.84{\sim}1.57%$, and crude fiber $2.48{\sim}6.15%$. Total contents of phenolics determined by Folin-Dennis's method were in the range of $73.24{\sim}197.79mg%$. Contents of minerals, Na, Ca, Mn, P, Mg, Zn, and Fe determined by ICP-AES were $43.0{\sim}112.5,\;177.5{\sim}304.0,\;0.5{\sim}1.5,\;74.0{\sim}218.5,\;57.0{\sim}116.0,\;1.0{\sim}2.0$ and $3.0{\sim}5.0mg%$, respectively. Free sugar contents determined by HPLC were: sucrose $0{\sim}7.61$, glucose $0.94{\sim}15.92$, and rhamnose $0.64{\sim}7.99mg%$. Fatty acids including palmitic, stearic, oleic, linoleic, linolenic, and arachidonic acids were identified by GC. Linoleic and linolenic acid contents were higher than those of palmitic and stearic acids. Aroma components identified by GC-MS were 1,8-cineole, ${\alpha}-phellandrene,\;{\alpha}-terpinene,\;{\beta}-pinene,\;{\beta}-thujone$, borneol, butan-1-ol, cis-sabinene hydrate, ${\delta}-carene,\;{\gamma}-terpinene$, and verbenone.
Keywords
herb; phenolics; mineral; free sugar; fatty acid; aroma components;
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