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Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.

2015Journal article Open access
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dc.contributor.authorMartins, Natália
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorHenriques, Mariana
dc.contributor.authorSilva, Sónia
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-08-14T09:43:09Z
dc.date.available2015-08-14T09:43:09Z
dc.date.issued2015
dc.description.abstractThe therapeutic benefits of medicinal plants are well known. Nevertheless, essential oils have been the main focus of antioxidant and antimicrobial studies, remaining scarce the reports with hydrophilic extracts. Thus, the antioxidant and antifungal activities of aqueous (prepared by infusion and decoction) and methanol/water (80:20, v/v) extracts of sage (Salvia officinalis L.) were evaluated and characterized in terms of phenolic compounds. Decoction and methanol/water extract gave the most pronounced antioxidant and antifungal properties, being positively related with their phenolic composition. The highest concentration of phenolic compounds was observed in the decoction, followed by methanol/water extract and infusion. Fungicidal and/or fungi static effects proved to be dependent on the extracts concentration. Overall, the incorporation of sage decoction in the daily diet or its use as a complement for antifungal therapies, could provide considerable benefits, also being an alternative to sage essential oils that can display some toxic effects.por
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for the N. Martins grant (SFRH/BD/87658/2012), L. Barros researcher contract under “Programa Compromisso com Ciência – 2008” and financial support to the research center CIMO (strategic project PEst-OE/AGR/UI0690/2011). This work was also supported by the Programa Operacional, Fatores de competitividade – COMPETE and by national funds through FCT – Fundação para a Ciência e a Tecnologia on the scope of the projects FCT PTDC/EBB-EBI/120495/2010, RECI/EBB-EBI/0179/2012 and PEst-OE/EQB/LA0023/2013. The authors thank the Project “BioHealth - Biotechnology and Bioengineering approaches to improve health quality", Ref. NORTE-07-0124-FEDER-000027, co-founded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER. Author CSB is thankful to the Spanish MINECO for financial support through the project BFU2012-35228.por
dc.identifier.citationMartins, Natália; Barros, Lillian; Santos-Buelga, Celestino; Henriques, Mariana; Silva, Sónia; Ferreira, Isabel C.F.R. (2015). Evaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L. Food Chemistry. ISSN 0308-8146. 170, p. 378-385por
dc.identifier.doi10.1016/j.foodchem.2014.08.096
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/12060
dc.language.isoengpor
dc.peerreviewedyespor
dc.relationPLANTAS MEDICINAIS A UTILIZAR EM FITOTERAPIA COMO ANTI-FÚNGICOS: EFEITO DE COMPOSTOS FENÓLICOS NO CRESCIMENTO DE ESPÉCIES DE CANDIDA EM SUSPENSÃO E EM BIOFILMES
dc.relationConsolidating Research Expertise and Resources on Cellular and Molecular Biotechnology at CEB/IBB
dc.subjectAntifungal activitypor
dc.subjectAntioxidant activitypor
dc.subjectHydrophilic extractspor
dc.subjectSalvia officinalis L.por
dc.titleEvaluation of bioactive properties and phenolic compounds in different extracts prepared from Salvia officinalis L.por
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePLANTAS MEDICINAIS A UTILIZAR EM FITOTERAPIA COMO ANTI-FÚNGICOS: EFEITO DE COMPOSTOS FENÓLICOS NO CRESCIMENTO DE ESPÉCIES DE CANDIDA EM SUSPENSÃO E EM BIOFILMES
oaire.awardTitleConsolidating Research Expertise and Resources on Cellular and Molecular Biotechnology at CEB/IBB
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FEBB-EBI%2F120495%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F87658%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/RECI%2FBBB-EBI%2F0179%2F2012/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/Incentivo%2FEQB%2FLA0023%2F2013/PT
oaire.citation.endPage385por
oaire.citation.startPage378por
oaire.citation.titleFood Chemistrypor
oaire.citation.volume170por
oaire.fundingStream5876-PPCDTI
oaire.fundingStream5876-PPCDTI
oaire.fundingStream3599-PPCDT
person.familyNameBarros
person.familyNameFerreira
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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