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
Autor(a) principal: | |
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Data de Publicação: | 2023 |
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/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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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 |
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/10400.14/43778 |
url |
http://hdl.handle.net/10400.14/43778 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2304-8158 10.3390/foods12244462 85180711023 PMC10742868 38137266 001132329100001 |
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 |
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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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1799137240850366464 |