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Infusions of herbal blends as promising sources of phenolic compounds and bioactive properties

2020Journal article Open access
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dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCaleja, Cristina
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorSoković, Marina
dc.contributor.authorStojković, Dejan
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorRosa, Eduardo
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:26Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:26Z
dc.date.issued2020
dc.description.abstractSeveral 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.
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER (Fundo Europeu de Desenvolvimento Regional) under Programme PT2020 for financial support to CIMO (Centro de Investigação de Montanha) UIDB/00690/2020; national funding by FCT, P.I., through the Institutional Scientific Employment Program as contracts for L. Barros, R. C. Calhelha, and M.I. Dias, and for C. Pereira’s contract through the celebration of program (contract foreseen in No. 4, 5, and 6 of article 23º of Decree-Law No. 57/2016, of 29th August, amended by Law No. 57/2017, of 19th July); to Project AllNat for the contract of C. Caleja (Project AllNat POCI-01-0145-FEDER-030463); and to FEDER-Interreg España-Portugal program for financial support through the 0377_Iberphenol_6_E project. This work was also supported by the European Investment Funds by FEDER/COMPETE/POCI Operacional Competitiveness and Internacionalizaon Programme, under project POCI-01-0145-FEDER-006958, and by National Funds by Portuguese Foundation for Science and Technology (FCT) under the project UID/AGR/04033/2013. This work was supported by the Ministry of Education, Science, and Technological Development of the Republic of Serbia (451-03-68/2020-14/200007).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationFinimundy, 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. 1-14en_EN
dc.identifier.doi10.3390/molecules25092151en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22302
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBioactive propertiesen_EN
dc.subjectHerbal blendsen_EN
dc.subjectHPLC-DAD/ESI-MSnen_EN
dc.subjectNutritional profileen_EN
dc.subjectPhenolic compoundsen_EN
dc.titleInfusions of herbal blends as promising sources of phenolic compounds and bioactive propertiesen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04033%2F2013/PT
oaire.fundingStream5876
person.familyNameFinimundy
person.familyNamePereira
person.familyNameDias
person.familyNameCaleja
person.familyNameCalhelha
person.familyNameCarvalho
person.familyNameBarros
person.familyNameFerreira
person.givenNameTiane C.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameCristina
person.givenNameRicardo C.
person.givenNameAna Maria
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.orcid0000-0002-9050-5189
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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