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Thymus mastichina L. As a natural alternative for food preservation: study of bioactivities and phenolic profile

2022Documento de conferência Acesso aberto
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dc.contributor.authorPires Junior, Eleomar de O.
dc.contributor.authorPereira, Eliana
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorKostić, Marina
dc.contributor.authorSoković, Marina
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-14T11:10:38Z
dc.date.available2022-07-14T11:10:38Z
dc.date.issued2022
dc.description.abstractMarket challenges are a strong promoter to innovation in the food preservatives segment, especially regarding consumer resistance to the use of artificial additives [1]. Plants belonging to the genus Thymus are traditionally used as spices in folk medicine and are characterized as promising sources of natural additives [2,3]. Thus, the present work aimed to identify and quantify the phenolic compounds and evaluate the bioactive properties of Thymus mastichina L., to validate its application as a natural preservative ingredient to be applied un the bakery and pastry industry. The chemical composition of Thymus mastichina L. aqueous extract was analyzed by chromatographic methods (HPLC-DAD-ESI/MS), followed by the identification of its individual compounds by comparison to literature data and commercial standards. To prove its bioactive properties, different in vitro tests were carried out to test its antioxidant properties (oxidative hemolysis inhibition (OxHLIA), reducing power, and free radical scavenging capacity (DPPH)), antimicrobial activity (evaluated using a panel of six bacteria and six filamentous fungi), anti-inflammatory action (in rat macrophage cells, RAW 264. 7), and cytotoxicity (in human tumor cell lines: MCF-7, breast carcinoma; NCI-H460, lung cancer; AGS, gastric carcinoma; and in non-tumor cells, PLP2 and Vero, by the sulforhodamine B method). Regarding the individual phenolic compounds, 12 distinct compounds were identified, derived from flavonoids and phenolic acids, in which kaempherol-O-hexuronoside stood out as the major compound. The antioxidant activity was the biological activity that stood out, with the extract presenting low EC50 values (0.048 ± 0.002 mg/mL, 0.035 ± 0.001 mg/mL, and 19.0 ± 0.6 μg/mL for DPPH, reducing power, and OxHLIA assays, respectively). In the cytotoxic assay, the extract showed higher efficiency for AGS cell line (59 ± 5 μg/mL), and for the antimicrobial activity, fungicidal (CMF) and bactericidal (CMB) potential was observed with a concentration range of 2 - 4 mg/mL. In general, based on the bioactive properties demonstrated by thyme extract, it can be considered as a natural ingredient with potential application in the food industry, attributing benefits to new food formulations, especially those developed in the bakery and pastry industry.pt_PT
dc.description.sponsorshipThe 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), for E.O. PIRES JR. grant (2021.05425.BD), and for the contracts of C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros through the institutional scientific employment program-contract. To the project Healthy PETFOOD for the contract of C. Caleja (Project Healthy-PETFOOD (POCI-01-0247-FEDER-047073) and to the BEONNAT (BBI 2019-SO1-R1 - 887917) for the contract of E. Pereira. This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145- FEDER-000042 and by FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P. This work has been supported by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007). spt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPires Junior, Eleomar; Pereira, Eliana; Pereira, Carla; Dias, Maria Inês; Calhelha, Ricardo C.; Kostić, Marina; Soković, Marina; Ferreira, Isabel C.F.R.; Prieto Lage, Miguel A.; Caleja, Cristina; Barros, Lillian (2022). Thymus mastichina L. As a natural alternative for food preservation: study of bioactivities and phenolic profile. In Trends in grain-based foods: Book of abstracts. Bragançapt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25649
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Poitécnico de Bragançapt_PT
dc.relationPOCI-01-0247-FEDER-047073pt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectThymus Mastichina L.pt_PT
dc.titleThymus mastichina L. As a natural alternative for food preservation: study of bioactivities and phenolic profilept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage99pt_PT
oaire.citation.startPage99pt_PT
oaire.citation.titleTrends in grain-based foods: Book of abstractspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNamePereira
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person.givenNameEliana
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameMiguel A.
person.givenNameCristina
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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