In our work on the project NUTRASNACK (E.C. F.P.6 contract No FOOD-CT-2005-023044) composition of the extract from basil (Ocimium basilicum), dandelion (Taraxacum officinale), soybean (Glycine max), mint (Mentha piperica) was evaluated using hyphenated technique liquid chromatography combined with mass spectrometry LC-DAD-ESI/MSⁿ.

Applying this technique major consituents were preliminary identified or confirmed if appropriate standards were available.

For basil, five phenolic constituents were identified: flavonoid (unknown), phenolic acid (unknown), chicoric acid and rosmarinic acid; minor peaks corresponding to quercetin glycosides were present.

In dandelion extract cis- and tras-caftaric acids, two unknown phenolic acid, chlorogenic acid and chicoric acid were identified.

Soybean extract contained 15 individual isoflavones with characteristic UV spectra. Based on their MSⁿ their structures were confirmed.

The mint phenolics contained rosmarinic acid, number of isoflavones and flavonols. Due to the fact that the structure of several compounds could not be confirmed because of their complexity and the lack of appropriate standards their preparative separation has been performed to produce reference substances.

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