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Bioactive potential of aromatic and medicinal plants traditionally used as condiments

2021Conference object Open access
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dc.contributor.authorNovais, Cláudia
dc.contributor.authorPereira, Carla
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-31T15:36:12Z
dc.date.available2022-01-31T15:36:12Z
dc.date.issued2021
dc.description.abstractAromatic and medicinal plants are highly appreciated and used worldwide as condiments, dyes, and preservatives. Given their nutritional value and chemical composition, related to health beneficial properties, their inclusion in the Human diet has gain an increasing expression [1]. Certain mixtures of plants demonstrate greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in food, pharmaceutical, and cosmetic industries. They have been consumed through direct use in prepared dishes, but also by incorporation into foodstuff, making them bioactive and functional [2]. In the present study, four mixtures of aromatic plants used for seasoning poultry, meat, fish, and salads were characterized in terms of phenolic compounds (HPLC-DAD-ESI/MS), organic acids (UFLC-PDA), tocopherols (HPLC-fluorescence), and bioactive properties (antioxidant, antimicrobial, anti-inflammatory, and antitumour). Twenty-five phenolic compounds were identified, with apigenin-O-malonyl-pentoside-hexoside as the most abundant compound in all extracts. Regarding organic acids, oxalic, citric, and malic acids were detected in all of the samples. The mixtures also revealed the four isoforms of tocopherols, namely α, β, γ, and δ. In terms of bioactive properties, for antioxidant activity, the extracts of the mixtures for meat and salads revealed the best results in the TBARS assay, whereas those from mixtures for meat and poultry stood out in the OxHLIA assay. The mixtures for poultry and fish showed the highest anti-inflammatory activity and the mixture for salad showed the best antitumour properties. On the other hand, the mixtures for meat and salad revealed the highest antimicrobial activity. In conclusion, these seasoning mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the Human diet.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); national funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P; to ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNovais, Cláudia; Pereira, Carla; Molina, Adriana K.; Dias, Maria Inês; Pires, Tânia C.S.; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive potential of aromatic and medicinal plants traditionally used as condiments. In 1st Natural products application: health, cosmetic and food: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-286-6pt_PT
dc.identifier.isbn978-972-745-286-6
dc.identifier.urihttp://hdl.handle.net/10198/24976
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMedicinal plantspt_PT
dc.titleBioactive potential of aromatic and medicinal plants traditionally used as condimentspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.titleNatural Products Application: Health, Cosmetic and Food (NPA)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameNovais
person.familyNamePereira
person.familyNameMolina
person.familyNameDias
person.familyNamePires
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameBarros
person.givenNameCláudia
person.givenNameCarla
person.givenNameAdriana K.
person.givenNameMaria Inês
person.givenNameTânia C.S.P.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
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
rcaap.typeconferenceObjectpt_PT
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