Advisor(s)
Abstract(s)
Several plants have been used for medicinal applications and have been traditionally
consumed as decoctions and infusions. Although some herbs are used alone as a beverage, they
are often blended in mixtures to maximize their e ects. Herein, the nutritional characterization
of six infusions from herbal blends was evaluated using the o cial methods of analysis
(AOAC international). A further characterization of the individual phenolic profile was also
performed by HPLC-DAD/ESI-MSn, and finally bioactive potential was determined by evaluating
the antioxidant, cytotoxic, anti-inflammatory, and antimicrobial activities of each blend. The wide
variety of plants in each sample led to variability in the results for all analyzed parameters. However,
blends containing 15% Laurus nobilis L. and 15% Juglan regia L. in their composition showed higher
sugar content and energy contribution; higher concentration of phenolic compounds (phenolic acids
and flavonoids); greater antioxidant, cytotoxic, and anti-inflammatory capacity; and also better
antimicrobial e ects against all the tested bacterial and fungal strains. Further studies will be
necessary to evaluate the real synergistic e ects that these two species show in the presence of
other plants, and to evaluate their potential for application in various food, pharmaceutical, and
nutraceutical products as infusion preparations.
Description
Keywords
Bioactive properties Herbal blends HPLC-DAD/ESI-MSn Nutritional profile Phenolic compounds
Pedagogical Context
Citation
Finimundy, Tiane C.; Pereira, Carla; Dias, Maria Inês; Caleja, Cristina; Calhelha, Ricardo C.; Sokovic, Marina; Stojkovi´c , Dejan; Carvalho, Ana Maria; Rosa, Eduardo; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). Infusions of herbal blends as promising sources of phenolic compounds and bioactive properties. Molecules. ISSN 1420-3049. 25:9, p. 1-14