Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.

被引：7

作者：

Silva, Beatriz Nunes ^{[1
,2
,3
]}

Cadavez, Vasco ^{[1
,2
]}

Caleja, Cristina ^{[1
,2
]}

Pereira, Eliana ^{[1
,2
]}

Calhelha, Ricardo C. ^{[1
,2
]}

Molina, Adriana K. ^{[1
,2
]}

Finimundy, Tiane ^{[1
,2
]}

Kostic, Marina ^{[5
]}

Sokovic, Marina ^{[5
]}

Teixeira, Jose Antonio ^{[3
,4
]}

Barros, Lillian ^{[1
,2
]}

Gonzales-Barron, Ursula ^{[1
,2
]}

机构：

[1] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal

[2] Inst Politecn Braganca, Lab Associado Sustentabilidade & Tecnol Regioes Mo, Campus Santa Apolonia, P-5300253 Braganca, Portugal

[3] Univ Minho, CEB Ctr Biol Engn, Campus Gualtar, Braga, Portugal

[4] LABBELS Associate Lab, P-4710057 Braga, Portugal

[5] Univ Belgrade, Inst Biol Res Sinisa Stankov, Natl Inst Republ Serbia, Bulevar Despota Stefana 142, Belgrade 11000, Serbia

来源：

FOOD CHEMISTRY | 2024年 / 451卷

关键词：

Antimicrobials; Antioxidants; Anti-inflammatory effect; Antiproliferative effect; Biopreservation; Bioactive compounds; ANTIOXIDANT ACTIVITY; PHENOLIC COMPOSITION; IDENTIFICATION; CONSTITUENTS; INGREDIENT; CHAMOMILE; TARRAGON; SPICES; ACID;

D O I：

10.1016/j.foodchem.2024.139308

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds.

引用

页数：9

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