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Impact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L.

2019Conference object Open access
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dc.contributor.authorDias, Maria Inês
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorGonçalves, Geferson A.
dc.contributor.authorBarros, Lillian
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorCorrea, Vanesa G.
dc.contributor.authorBracht, Adelar
dc.contributor.authorPeralta, Rosane M.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2021-10-28T14:17:26Z
dc.date.available2021-10-28T14:17:26Z
dc.date.issued2019
dc.description.abstractRosmarinus officinalis L. (Lamiaceae) is a plant native to the Mediterranean, popularly known as rosemary. In addition to its culinary use, it has also been used for therapeutic purposes since antiquity [1]. The European Union has considered rosemary extract as a safe and efficient food preservative, being rosmarinic acid (RA) its main constituent [2]. Extracts rich in RA not only have anti-inflammatory, antioxidant and hepatoprotective effects [1], but also prevent oxidation in foods without compromising their sensory acceptance. However, information on the stability of bioactive compounds in rosemary extract is scarce. The aim of this work was to investigate the potential phytochemical losses occurring throughout the sequential steps of in vitro gastrointestinal digestion and colonic fermentation of a rosemary aqueous extract. For this purpose, the crude (CE), digested (DE) and fermented (FE) extracts were characterized in terms of their phenolic profile and biological activities. Rosmarinic acid was the phytochemical that underwent the most significate transformation during digestion and fermentation, which amounted to 60% compared to the 26% degradation of the total phenolic compounds. Overall, the simulated digestion step decreased the antioxidant activity estimated by DPPH, ABTS, FRAP, ORAC and TBARS assays. Both CE and DE did not present anti-proliferative potential, however, FE exhibited a pronounced cytotoxic activity (GI50 = 116 μg/mL) against HeLa cervical carcinoma cell line. CE and DE showed to be moderate inhibitors of methicillin resistant Staphylococcus aureus (MRSA), methicillin-susceptible S. aureus (MSSA), and Listeria monocytogenes, whilst the FE acted as a moderate inhibitor of MRSA and MSSA. In view of the relevant biological activities confirmed in this study, it is possible to suggest the application of the rosemary aqueous extract as a food additive, either as a preservative and/or as a functional ingredient. However, the use of RA-rich formulations in food industry should consider the stability and bioavailability of this bioactive compound.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationDias, Maria Inês; Corrêa, Rubia C.G.; Gonçalves, G.; Barros, Lillian; Calhelha, Ricardo C.; Correa, V.G.; Bracht, A.; Peralta, R.M.; Ferreira, Isabel C.F.R. (2019). Impact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L. In Book of Abstracts Iberphenol. Iberian Congress on Phenolic Compounds. Ourense. ISBN 978-84-8158-820-0pt_PT
dc.identifier.isbn978-84-8158-820-0
dc.identifier.urihttp://hdl.handle.net/10198/24120
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAnti-proliferative potentialpt_PT
dc.subjectBactericidal effectpt_PT
dc.subjectRosmarinic acidpt_PT
dc.titleImpact of in vitro gastrointestinal digestion and colonic fermentation on the phenolic composition and bioactivities of Rosmarinus officinalis L.pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceOurense, Espanhapt_PT
oaire.citation.titleIberian Congress of Phenolic Compoundspt_PT
person.familyNameDias
person.familyNameCorrêa
person.familyNameBarros
person.familyNameCalhelha
person.familyNameFerreira
person.givenNameMaria Inês
person.givenNameRúbia C.G.
person.givenNameLillian
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
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person.identifier.orcid0000-0001-8744-7814
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person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-6801-4578
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridJ-2172-2014
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id37661286600
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id6507978333
person.identifier.scopus-author-id36868826600
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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