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Phytochemical characterization and evaluation of the bioactive properties of tisanes prepared from aromatic and medicinal plants

2021Conference object Open access
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dc.contributor.authorPaschoalinotto, B.H.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPinela, José
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorAlves, Maria José
dc.contributor.authorMocan, Andrei
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorIneu, Rafael P.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-02-01T11:28:47Z
dc.date.available2022-02-01T11:28:47Z
dc.date.issued2021
dc.description.abstractThe antioxidant, antidiabetic and anti-inflammatory properties of different species of Medicinal and Aromatic plants (MAP) have been extensively described, being its most common form of consumption the tisane, or popularly known as herbal teas or infusions [1-3]. The present study aimed to characterize the phenolic compounds by HPLC-DAD/ESI-MS of five tisanes prepared from mixtures of MAP, as also study the bioactive properties, namely antioxidant, antimicrobial, anti-inflammatory, cytotoxic, anti-tyrosinase, and anti-diabetic activities. It was also proposed to characterize its composition in organic acids and tocopherols by HPLC coupled to a DAD and fluorescence detector, respectively. Thus, the tisane composed by lemon thyme, Shrubby St. John's Wort, cloves and cinnamon, was the most promising mixture, presenting the lowest values for the lipid peroxidation inhibition, anti-inflammatory, cytotoxicity against breast adenocarcinoma tumor cell line and anti-diabetic activity. In addition, it showed the highest concentration of tocopherols (γ-isoform), phenolic acids (caffeoylquinic acids derivatives) and flavan-3-ols (catechin derivatives). For the anti-hemolytic, antimicrobial (Gram-negative bacteria), and cytotoxic (cell lines HepG2, NCI H460 and HeLa) activities, the tisanes containing also lemon thyme as the major component, were highlighted as the best mixtures. Rosmarinic acid and its derivatives were the most abundant phenolic compounds in all tisanes, followed by glycosylated flavanols/flavones. These results suggest that tisanes are promising sources of bioactive compounds with high added value that can be applied in several industrial fields, such as the food industry.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 individual and institutional scientific employment program-contract for the J. Pinela (CEECIND/01011/2018), M.I. Dias and L. Barros contracts; to FEDER-Interreg España-Portugal program through the project 0377_Iberphenol_6_E and and TRANSCoLAB 0612_TRANS_CO_LAB_2_P, and also to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPaschoalinotto, Beatriz; Dias, Maria Inês; Pinela, José; Pires, Tânia C.S.; Alves, Maria José; Mocan, Andrei; Calhelha, Ricardo C.; Ineu, Rafael P.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Phytochemical characterization and evaluation of the bioactive properties of tisanes prepared from aromatic and medicinal plants. 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/10198/24983
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMedicinal plantspt_PT
dc.subjectAromatic plantspt_PT
dc.titlePhytochemical characterization and evaluation of the bioactive properties of tisanes prepared from aromatic and medicinal plantspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.titleNatural products application: Health, Cosmetic and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNamePaschoalinotto
person.familyNameDias
person.familyNamePinela
person.familyNamePires
person.familyNameAlves
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameBarros
person.givenNameBeatriz H.
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameTânia C.S.P.
person.givenNameMaria José
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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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
rcaap.rightsopenAccesspt_PT
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