Advisor(s)
Abstract(s)
Peumus boldus L. (boldo) is known for its pharmacological effects associated with the chemical
composition of its leaves. The objective of this work was to perform the nutritional, chemical and
bioactive characterization of boldo leaves.
The nutritional profile (crude fat, protein, ash, fiber, and carbohydrates) was determined using AOAC
methods [1], while free sugars were determined by HPLC-RI and fatty acids by GC-FID. Moreover,
organic acids were determined by HPLC-DAD, tocopherols by HPLC-fluorescence, and phenolic
compounds by HPLC-DAD-ESI/MS. Afterwards, a hydroethanolic extract was prepared by maceration
(80:20 v/v, ethanol:water), and the antioxidant potential was evaluated using the thiobarbituric acid
reactive substances (TBARS) assay; antimicrobial capacity using the microdilution method against
pathogenic microorganisms; cytotoxicity against tumor and non-tumor cell lines using the
sulforhodamine B assay, and anti-inflammatory potential using RAW cells. For the nutritional profile
results, the highest values were obtained for carbohydrates (78 ± 1 g/100 g dw, of which 48.0 ± 0.2
g/100 g dw corresponded to fiber), followed by proteins (8.2 ± 0.5 g/100 g dw), ash (10.0 ± 0.9 g/100
g dw) and fat (4.24 ± 0. 06 g/100 g dw), having an energetic value of 285 ± 2 kcal. Glucose (6.82 ± 0.03
g/100 g dw), followed by fructose (2.70 ± 0.04 g/100 g dw) and sucrose (1.50 ± 0.10 g/100 g dw) were
the detected sugars. Ten fatty acids were found, with three main compounds standing out, namely
palmitic (29.56 ± 0.05 %), oleic (19 ± 5 %) and linolenic (17 ± 2 %) acids. Five organic acids were
identified, highlighting oxalic (1.26 ± 0.04 g/100 g dw) and quinic (1.24 ± 0.05 g/100 g dw) acids. The
vitamin E isoforms γ-tocopherol (15 ± 1 g/100 g dw) and α-tocopherol (5.2 ± 0.3 g/100 g dw) were the
ones identified in boldo leaves. Seventeen phenolic compounds were detected, from which
proanthocyanidins were the most prominent, especially a proanthocyanidin dimer (34.69 ± 0.91
mg/g), and two proanthocyanidin trimers, 1 (32.12 ± 0.75 mg/g) and 2 (18.59 ± 0.67 mg/g). For the
antioxidant potential (TBARS), an EC50 of 36.8 ± 0.2 μg/mL was determined, and for the antimicrobial
capacity, lower minimum inhibitory concentrations (MIC) were seen especially against the foodborne
bacteria Yersinia enterocolitica (1.25 mg/mL) and Staphylococcus aureus (1.25 mg/mL), as well as the
clinical isolates E. coli (2.5 mg/mL), Morganella morganii (2.5 mg/mL), Enterococcus faecalis (2.5
mg/mL) and methicillin-resistant S. aureus (2.5 mg/mL). Boldo leaves showed cytotoxicy against nonsmall
lung carcinoma (71 ± 4 μg/mL), gastric adenocarcinoma (159 ± 12 μg/mL), and breast carcinoma
(280 ± 9 μg/mL) cells. They also showed anti-inflammatory activity for macrophage cell line (RAW cells)
at 145 ± 13 μg/mL. Thus, besides being rich in nutrients, P. boldus revealed the presence of bioactive
compounds which can be used for future applications in the food, cosmetic and pharmaceutical
industries.
Description
Keywords
Peumus boldus L. Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Oliveira, Izamara; Calhelha, Ricardo C.; Finimundy, Tiane C.; Santos-Buelga, Celestino; Heleno, Sandrina A.; Barros, Lillian (2022). Nutritional, chemical and bioactive characterization of Peumus boldus L.. In XXVI Encontro Galego-Portugues de Química: Book of Abstracts. Santiago de Compostela
Publisher
Universidade de Santiago de Compostela