Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/23705 |
Resumo: | Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice. |
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Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixturesCondiment mixturesPhenolic compoundsOrganic acidsTocopherolsBioactivitiesNutritional valueMedicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by F.C.T. and P.I., through the institutional scientific employment program-contract for C.P., M.I.D., R.C.C. and L.B. contracts and A.K.M. (2020.06231.BD) and M.A.-O. (2020.06297.BD) PhD grants. To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth-Norte-01-0145-FEDER-000042.Biblioteca Digital do IPBNovais, CláudiaPereira, CarlaMolina, Adriana K.Liberal, ÂngelaDias, Maria InêsAñibarro-Ortega, MikelAlves, Maria JoséCalhelha, Ricardo C.Ferreira, Isabel C.F.R.Barros, Lillian2021-07-02T13:54:07Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/23705engNovais, Cláudia; Pereira, Carla; Molina, Adriana K.; Liberal, Ângela; Dias, Maria Inês; Añibarro-Ortega, Mikel; Alves, Maria José; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures. Molecules. 26:6, p. 1-191420-304910.3390/molecules26061587info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:53:02Zoai:bibliotecadigital.ipb.pt:10198/23705Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:14:40.401031Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
title |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
spellingShingle |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures Novais, Cláudia Condiment mixtures Phenolic compounds Organic acids Tocopherols Bioactivities Nutritional value |
title_short |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
title_full |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
title_fullStr |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
title_full_unstemmed |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
title_sort |
Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures |
author |
Novais, Cláudia |
author_facet |
Novais, Cláudia Pereira, Carla Molina, Adriana K. Liberal, Ângela Dias, Maria Inês Añibarro-Ortega, Mikel Alves, Maria José Calhelha, Ricardo C. Ferreira, Isabel C.F.R. Barros, Lillian |
author_role |
author |
author2 |
Pereira, Carla Molina, Adriana K. Liberal, Ângela Dias, Maria Inês Añibarro-Ortega, Mikel Alves, Maria José Calhelha, Ricardo C. Ferreira, Isabel C.F.R. Barros, Lillian |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Novais, Cláudia Pereira, Carla Molina, Adriana K. Liberal, Ângela Dias, Maria Inês Añibarro-Ortega, Mikel Alves, Maria José Calhelha, Ricardo C. Ferreira, Isabel C.F.R. Barros, Lillian |
dc.subject.por.fl_str_mv |
Condiment mixtures Phenolic compounds Organic acids Tocopherols Bioactivities Nutritional value |
topic |
Condiment mixtures Phenolic compounds Organic acids Tocopherols Bioactivities Nutritional value |
description |
Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07-02T13:54:07Z 2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/23705 |
url |
http://hdl.handle.net/10198/23705 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Novais, Cláudia; Pereira, Carla; Molina, Adriana K.; Liberal, Ângela; Dias, Maria Inês; Añibarro-Ortega, Mikel; Alves, Maria José; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive and nutritional potential of medicinal and aromatic plant (MAP) seasoning mixtures. Molecules. 26:6, p. 1-19 1420-3049 10.3390/molecules26061587 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799135426875752448 |