Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method

Detalhes bibliográficos
Autor(a) principal: SANTOS,WALTER N.L. DOS
Data de Publicação: 2020
Outros Autores: MAGALHÃES,BÁRBARA E.A. DE
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000500507
Resumo: Abstract The aim of this work was to investigate the phenolic content and antioxidant capacity of infusions of commercial herb samples (fennel, anise, peppermint, lemon grass and lemon balm) popularly consumed in Brazil. The infusion preparation for phenolic extraction was optimized using multivariate planning. Spectrophotometric methods were used to determine in vitro antioxidant activity and total phenolic and flavonoid content. Peppermint infusions had higher phenolic content and antioxidant potential. It was developed and validated a method by HPLC-DAD for the determination of caffeine, phenolic acids and flavonoids and applied for the analysis of the composition of the infusions. Higher concentrations were obtained for chlorogenic and p-coumaric phenolic acids and for flavonoids rutin and catechin. Principal Components Analysis and Hierarchical Cluster Analysis were applied for the comparative evaluation of the phenolic composition of the infusions. The multivariate analyzes indicate that the phenolic profile for the samples of the same species tend to present greater similarities in relation to other herbs and one of the analyzed samples, commercialized as anise, does not belong to the P. anisum species.
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spelling Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD methodantioxidant capacityHPLCinfusionoptimizationphenolic compoundsAbstract The aim of this work was to investigate the phenolic content and antioxidant capacity of infusions of commercial herb samples (fennel, anise, peppermint, lemon grass and lemon balm) popularly consumed in Brazil. The infusion preparation for phenolic extraction was optimized using multivariate planning. Spectrophotometric methods were used to determine in vitro antioxidant activity and total phenolic and flavonoid content. Peppermint infusions had higher phenolic content and antioxidant potential. It was developed and validated a method by HPLC-DAD for the determination of caffeine, phenolic acids and flavonoids and applied for the analysis of the composition of the infusions. Higher concentrations were obtained for chlorogenic and p-coumaric phenolic acids and for flavonoids rutin and catechin. Principal Components Analysis and Hierarchical Cluster Analysis were applied for the comparative evaluation of the phenolic composition of the infusions. The multivariate analyzes indicate that the phenolic profile for the samples of the same species tend to present greater similarities in relation to other herbs and one of the analyzed samples, commercialized as anise, does not belong to the P. anisum species.Academia Brasileira de Ciências2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000500507Anais da Academia Brasileira de Ciências v.92 n.3 2020reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202020190646info:eu-repo/semantics/openAccessSANTOS,WALTER N.L. DOSMAGALHÃES,BÁRBARA E.A. DEeng2020-11-09T00:00:00Zoai:scielo:S0001-37652020000500507Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2020-11-09T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
title Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
spellingShingle Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
SANTOS,WALTER N.L. DOS
antioxidant capacity
HPLC
infusion
optimization
phenolic compounds
title_short Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
title_full Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
title_fullStr Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
title_full_unstemmed Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
title_sort Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method
author SANTOS,WALTER N.L. DOS
author_facet SANTOS,WALTER N.L. DOS
MAGALHÃES,BÁRBARA E.A. DE
author_role author
author2 MAGALHÃES,BÁRBARA E.A. DE
author2_role author
dc.contributor.author.fl_str_mv SANTOS,WALTER N.L. DOS
MAGALHÃES,BÁRBARA E.A. DE
dc.subject.por.fl_str_mv antioxidant capacity
HPLC
infusion
optimization
phenolic compounds
topic antioxidant capacity
HPLC
infusion
optimization
phenolic compounds
description Abstract The aim of this work was to investigate the phenolic content and antioxidant capacity of infusions of commercial herb samples (fennel, anise, peppermint, lemon grass and lemon balm) popularly consumed in Brazil. The infusion preparation for phenolic extraction was optimized using multivariate planning. Spectrophotometric methods were used to determine in vitro antioxidant activity and total phenolic and flavonoid content. Peppermint infusions had higher phenolic content and antioxidant potential. It was developed and validated a method by HPLC-DAD for the determination of caffeine, phenolic acids and flavonoids and applied for the analysis of the composition of the infusions. Higher concentrations were obtained for chlorogenic and p-coumaric phenolic acids and for flavonoids rutin and catechin. Principal Components Analysis and Hierarchical Cluster Analysis were applied for the comparative evaluation of the phenolic composition of the infusions. The multivariate analyzes indicate that the phenolic profile for the samples of the same species tend to present greater similarities in relation to other herbs and one of the analyzed samples, commercialized as anise, does not belong to the P. anisum species.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000500507
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652020000500507
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765202020190646
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.92 n.3 2020
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
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institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
repository.mail.fl_str_mv ||aabc@abc.org.br
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