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Phytochemical composition and bioactive potential of melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extracts

2023Artigo científico Acesso aberto
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCadavez, Vasco
dc.contributor.authorCaleja, Cristina
dc.contributor.authorPereira, Eliana
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorKostić, Marina
dc.contributor.authorSoković, Marina
dc.contributor.authorTeixeira, José António
dc.contributor.authorBarros, Lillian
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2023-07-17T11:15:57Z
dc.date.available2023-07-17T11:15:57Z
dc.date.issued2023
dc.description.abstractPlants are rich in bioactive phytochemicals that often display medicinal properties. These can play an important role in the production of health-promoting food additives and the replacement of artificial ones. In this sense, this study aimed to characterise the polyphenolic profile and bioactive properties of the decoctions, infusions and hydroethanolic extracts of three plants: lemon balm (Melissa officinalis L.), sage (Salvia officinalis L.) and spearmint (Mentha spicata L.). Total phenolic content ranged from 38.79 mg/g extract to 84.51 mg/g extract, depending on the extract. The main phenolic compound detected in all cases was rosmarinic acid. The results highlighted that some of these extracts may have the ability to prevent food spoilage (due to antibacterial and antifungal effects) and promote health benefits (due to anti-inflammatory and antioxidant capacities) while not displaying toxicity against healthy cells. Furthermore, although no anti-inflammatory capacity was observed from sage extracts, these stood out for often displaying the best outcomes in terms of other bioactivities. Overall, the results of our research provide insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives. They also support the current trends in the food industry of replacing synthetic additives and developing foods with added beneficial health effects beyond basic nutrition.pt_PT
dc.description.sponsorshipThe authors are grateful to the EU PRIMA program and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018) and for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020) and SusTEC (LA/P/0007/2021). This study was supported by FCT under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020—Programa Operacional Regional do Norte. This work has been supported by the Ministry of Science, Technological Development and Innovation of the Republic of Serbia (451-03-47/2023-01/200007). B.N. Silva and M. Añibarro-Ortega acknowledge the financial support provided by FCT through the Ph.D. grants SFRH/BD/137801/2018 and 2020.06297.BD, respectively. E. Pereira (2021.03908.CEECIND), R.C. Calhelha, L. Barros and U. Gonzales-Barron acknowledge the national funding by FCT, P.I., through the Individual and Institutional Scientific Employment Program contract. C. Caleja is grateful for her contract through the project Healthy-PETFOOD (POCI-01-0247-FEDER-047073).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSilva, Beatriz Nunes; Cadavez, Vasco; Caleja, Cristina; Pereira, Eliana; Calhelha, Ricardo C.; Añibarro-Ortega, Mikel; Finimundy, Tiane; Kostić, Marina; Soković, Marina; Teixeira, José António; Barros, Lillian; Gonzales-Barron, Ursula (2023). Phytochemical composition and bioactive potential of melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extracts. Foods. eISSN 2304-8158. 12:5, p. 1-15pt_PT
dc.identifier.doi10.3390/foods12050947pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/28543
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.relationCentre of Biological Engineering of the University of Minho
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.relationGluMush - Improvement of beta-glucans recovery from mushroom bioresidues by gamma irradiation and microwave-assisted aqueous two-phase extraction
dc.relationProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectLamiaceaept_PT
dc.subjectPolyphenolspt_PT
dc.subjectAntimicrobialspt_PT
dc.subjectAntifungalspt_PT
dc.subjectAntioxidantspt_PT
dc.subjectAnti-inflammatory effectpt_PT
dc.subjectAntiproliferative effectpt_PT
dc.subjectAlternative preservativespt_PT
dc.subjectBiopreservationpt_PT
dc.titlePhytochemical composition and bioactive potential of melissa officinalis L., Salvia officinalis L. and Mentha spicata L. extractspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardTitleCentre of Biological Engineering of the University of Minho
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardTitleGluMush - Improvement of beta-glucans recovery from mushroom bioresidues by gamma irradiation and microwave-assisted aqueous two-phase extraction
oaire.awardTitleProbability of growth modelling to optimise the use of biopreservation technologies to control the development of Staphylococcus aureus in goat’s raw milk soft cheeses
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04469%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND4ed/2021.03908.CEECIND%2FCP1677%2FCT0004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F137801%2F2018/PT
oaire.citation.issue5pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND4ed
oaire.fundingStreamPOR_NORTE
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rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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