Handbook of Herbs and Spices - Volume 3

442 Handbook of herbs and spices

(E)-beta-Damascenone

O

Acetic acid

O

HO

3-Methylbutanoic acid

HO

O

O

OH

O

3-Hydroxy-4,5-dimethyl-3(2H)-furanone (sotolon)

O

HO O

2-Ethyl-4-hydroxy-5-methyl-3-(2H)-furanone

O

HO O

4-Hydroxy-2,5-dimethyl-3(2H)-furanone

Fig. 26.2 Chemical structures of seasoning-like substances of lovage.

Table 26.2 Water content, tannins and total phenolic acids in different anatomical parts of lovage

Anatomical part
Water Tannins

Total free phenolic acids (mg/100g dry mass)

content % % Chlorogenic Caffeic p-Coumaric m-Coumaric

Roots 7.0 6.6 0.123 0.264 0.044 0.052
Herbs 8.6 5.3 1.362 2.121 0.063 0.098
Stalks 9.3 7.4 0.645 0.148 0.032 0.048
Blades 6.0 2.7 2.012 2.657 0.110 0.123
Fruits 9.4 1.8 2.123 3.067 0.758 0.214

Source: Najda et al. (2003).

Fig. 26.3 Chemical structures of some coumarins isolated from lovage.

O

H

OH O

Umbelliferone

H

O

H

O O

Psoralen

H

O O O

OMe

5-Methoxypsoralen

O O

OMe

O

H

8-Methoxypsoralen Apterin

O O O

OH

O-beta-D-glucosyl