Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient

Detalhes bibliográficos
Autor(a) principal: Vilas-Boas, Ana A.
Data de Publicação: 2023
Outros Autores: Goméz-García, Ricardo, Machado, Manuela, Nunes, Catarina, Ribeiro, Sónia, Nunes, João, Oliveira, Ana L. S., Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/43778
Resumo: Nowadays, plant-based bioactive compounds (BCs) are a key focus of research, supporting sustainable food production and favored by consumers for their perceived safety and health advantages over synthetic options. Lavandula pedunculata (LP) is a Portuguese, native species relevant to the bioeconomy that can be useful as a source of natural BCs, mainly phenolic compounds. This study compared LP polyphenol-rich extracts from conventional maceration extraction (CE), microwave and ultrasound-assisted extraction (MAE and UAE). As a result, rosmarinic acid (58.68–48.27 mg/g DE) and salvianolic acid B (43.19–40.09 mg/g DE) were the most representative phenolic compounds in the LP extracts. The three methods exhibited high antioxidant activity, highlighting the ORAC (1306.0 to 1765.5 mg Trolox equivalents (TE)/g DE) results. In addition, the extracts obtained with MAE and CE showed outstanding growth inhibition for B. cereus, S. aureus, E. coli, S. enterica and P. aeruginosa (>50%, at 10 mg/mL). The MAE extract showed the lowest IC50 (0.98 mg DE/mL) for angiotensin-converting enzyme inhibition and the best results for α-glucosidase and tyrosinase inhibition (at 5 mg/mL, the inhibition was 87 and 73%, respectively). The LP polyphenol-rich extracts were also safe on caco-2 intestinal cells, and no mutagenicity was detected. The UAE had lower efficiency in obtaining LP polyphenol-rich extracts. MAE equaled CE’s efficiency, saving time and energy. LP shows potential as a sustainable raw material, allowing diverse extraction methods to safely develop health-promoting food and nutraceutical ingredients.
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spelling Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredientFood additiveLavandula pedunculataMicrowave-assisted extractionNutraceuticalPhenolic compoundsRosmarinic acidUltrasound-assisted extractionNowadays, plant-based bioactive compounds (BCs) are a key focus of research, supporting sustainable food production and favored by consumers for their perceived safety and health advantages over synthetic options. Lavandula pedunculata (LP) is a Portuguese, native species relevant to the bioeconomy that can be useful as a source of natural BCs, mainly phenolic compounds. This study compared LP polyphenol-rich extracts from conventional maceration extraction (CE), microwave and ultrasound-assisted extraction (MAE and UAE). As a result, rosmarinic acid (58.68–48.27 mg/g DE) and salvianolic acid B (43.19–40.09 mg/g DE) were the most representative phenolic compounds in the LP extracts. The three methods exhibited high antioxidant activity, highlighting the ORAC (1306.0 to 1765.5 mg Trolox equivalents (TE)/g DE) results. In addition, the extracts obtained with MAE and CE showed outstanding growth inhibition for B. cereus, S. aureus, E. coli, S. enterica and P. aeruginosa (>50%, at 10 mg/mL). The MAE extract showed the lowest IC50 (0.98 mg DE/mL) for angiotensin-converting enzyme inhibition and the best results for α-glucosidase and tyrosinase inhibition (at 5 mg/mL, the inhibition was 87 and 73%, respectively). The LP polyphenol-rich extracts were also safe on caco-2 intestinal cells, and no mutagenicity was detected. The UAE had lower efficiency in obtaining LP polyphenol-rich extracts. MAE equaled CE’s efficiency, saving time and energy. LP shows potential as a sustainable raw material, allowing diverse extraction methods to safely develop health-promoting food and nutraceutical ingredients.Veritati - Repositório Institucional da Universidade Católica PortuguesaVilas-Boas, Ana A.Goméz-García, RicardoMachado, ManuelaNunes, CatarinaRibeiro, SóniaNunes, JoãoOliveira, Ana L. S.Pintado, Manuela2024-01-30T19:26:42Z2023-122023-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/43778eng2304-815810.3390/foods1224446285180711023PMC1074286838137266001132329100001info: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:RCAAP2024-02-06T01:37:42Zoai:repositorio.ucp.pt:10400.14/43778Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:13:48.987233Repositório 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 Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
title Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
spellingShingle Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
Vilas-Boas, Ana A.
Food additive
Lavandula pedunculata
Microwave-assisted extraction
Nutraceutical
Phenolic compounds
Rosmarinic acid
Ultrasound-assisted extraction
title_short Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
title_full Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
title_fullStr Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
title_full_unstemmed Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
title_sort Lavandula pedunculata polyphenol-rich extracts obtained by conventional, MAE and UAE methods: exploring the bioactive potential and safety for use a medicine plant as food and nutraceutical ingredient
author Vilas-Boas, Ana A.
author_facet Vilas-Boas, Ana A.
Goméz-García, Ricardo
Machado, Manuela
Nunes, Catarina
Ribeiro, Sónia
Nunes, João
Oliveira, Ana L. S.
Pintado, Manuela
author_role author
author2 Goméz-García, Ricardo
Machado, Manuela
Nunes, Catarina
Ribeiro, Sónia
Nunes, João
Oliveira, Ana L. S.
Pintado, Manuela
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Vilas-Boas, Ana A.
Goméz-García, Ricardo
Machado, Manuela
Nunes, Catarina
Ribeiro, Sónia
Nunes, João
Oliveira, Ana L. S.
Pintado, Manuela
dc.subject.por.fl_str_mv Food additive
Lavandula pedunculata
Microwave-assisted extraction
Nutraceutical
Phenolic compounds
Rosmarinic acid
Ultrasound-assisted extraction
topic Food additive
Lavandula pedunculata
Microwave-assisted extraction
Nutraceutical
Phenolic compounds
Rosmarinic acid
Ultrasound-assisted extraction
description Nowadays, plant-based bioactive compounds (BCs) are a key focus of research, supporting sustainable food production and favored by consumers for their perceived safety and health advantages over synthetic options. Lavandula pedunculata (LP) is a Portuguese, native species relevant to the bioeconomy that can be useful as a source of natural BCs, mainly phenolic compounds. This study compared LP polyphenol-rich extracts from conventional maceration extraction (CE), microwave and ultrasound-assisted extraction (MAE and UAE). As a result, rosmarinic acid (58.68–48.27 mg/g DE) and salvianolic acid B (43.19–40.09 mg/g DE) were the most representative phenolic compounds in the LP extracts. The three methods exhibited high antioxidant activity, highlighting the ORAC (1306.0 to 1765.5 mg Trolox equivalents (TE)/g DE) results. In addition, the extracts obtained with MAE and CE showed outstanding growth inhibition for B. cereus, S. aureus, E. coli, S. enterica and P. aeruginosa (>50%, at 10 mg/mL). The MAE extract showed the lowest IC50 (0.98 mg DE/mL) for angiotensin-converting enzyme inhibition and the best results for α-glucosidase and tyrosinase inhibition (at 5 mg/mL, the inhibition was 87 and 73%, respectively). The LP polyphenol-rich extracts were also safe on caco-2 intestinal cells, and no mutagenicity was detected. The UAE had lower efficiency in obtaining LP polyphenol-rich extracts. MAE equaled CE’s efficiency, saving time and energy. LP shows potential as a sustainable raw material, allowing diverse extraction methods to safely develop health-promoting food and nutraceutical ingredients.
publishDate 2023
dc.date.none.fl_str_mv 2023-12
2023-12-01T00:00:00Z
2024-01-30T19:26:42Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/43778
url http://hdl.handle.net/10400.14/43778
dc.language.iso.fl_str_mv eng
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10.3390/foods12244462
85180711023
PMC10742868
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001132329100001
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