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Chemical profile and bioactivities of extracts from edible plants readily available in Portugal

2021Artigo científico Acesso aberto
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dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorCadavez, Vasco
dc.contributor.authorFerreira-Santos, Pedro
dc.contributor.authorAlves, Maria José
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorTeixeira, José
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-23T12:12:55Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-23T12:12:55Z
dc.date.issued2021
dc.description.abstractPlant extracts have been proposed as alternative biocides and antioxidants to be included in a variety of food products. In this work, to assess the potential of rosemary, lemon balm, basil, tarragon, sage, and spearmint to be used as food additives, the chemical profiles and bioactivities of such plant extracts were studied. Furthermore, to evaluate the influence of extraction methods and solvents on the chemical characteristics and bioactivities of the plant extracts, two extraction methods (solid-liquid and Soxhlet extraction) and two solvents (water and ethanol 70% (v/v)) were tested for each plant. Groupwise summary statistics were calculated by plant, extraction method, and solvent, and linear models were built to assess the main effects of those terms and their interactions on the chemical characteristics and bioactivities of the extracts. The results revealed that all factors—type of plant, extraction method and solvent—have influence on the chemical profile and antioxidant activity of the resultant extracts. Interactions between factors were also observed. Hydroethanolic Soxhlet extracts presented the least potential as biopreservatives due to their low phenolic content and reduced antioxidant capacity. Oppositely, aqueous Soxhlet extracts and hydroethanolic solid-liquid extracts showed high contents in phenolic compounds and high antioxidant activities. In particular, the hydroethanolic solid-liquid extracts of lemon balm, spearmint, and sage presented the highest phenolic and flavonoid contents, accompanied by a high antioxidant activity, and they revealed antimicrobial activity against four pathogens (S. enterica ser. Typhimurium, E. coli, L. monocytogenes and S. aureus). These results demonstrate the potential of these natural resources to be incorporated as bioactive preservatives in foods or their packaging.en_EN
dc.description.sponsorshipThe authors are grateful to EU PRIMA programme and the Portuguese Foundation for Science and Technology (FCT) for funding the ArtiSaneFood project (PRIMA/0001/2018); and to FCT for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). This study was supported by FCT under the scope of the strategic funding of UIDB/04469/2020 unit and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund (ERDF) under the scope of Norte2020-Programa Operacional Regional do Norte. This work was also funded by ERDF through the Regional Operational Program North 2020, within the scope of the Project Green Health (POCI-01-0247-FEDER-046112). Barros and Gonzales-Barron acknowledge the natio
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Beatriz Nunes; Cadavez, Vasco; Ferreira-Santos, Pedro; Alves, Maria José; Ferreira, Isabel C.F.R.; Barros, Lillian; Teixeira, José António; Gonzales-Barron, Ursula (2021). Chemical profile and bioactivities of extracts from edible plants readily available in portugal. Foods. ISSN 2304-8158. 10:3, p. 1-20en_EN
dc.identifier.doi10.3390/foods10030673en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24382
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
dc.relationMountain Research Center
dc.subjectAntimicrobialsen_EN
dc.subjectAntioxidantsen_EN
dc.subjectBioactive compoundsen_EN
dc.subjectPolyphenolic extractsen_EN
dc.subjectPreservativesen_EN
dc.subjectPrincipal component analysisen_EN
dc.titleChemical profile and bioactivities of extracts from edible plants readily available in Portugalen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInnovative Bio-interventions and Risk Modelling Approaches for Ensuring Microbial Safety and Quality of Mediterranean Artisanal Fermented Foods
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0001%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSilva
person.familyNameCadavez
person.familyNameAlves
person.familyNameFerreira
person.familyNameBarros
person.familyNameGonzales-Barron
person.givenNameBeatriz Nunes
person.givenNameVasco
person.givenNameMaria José
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameUrsula
person.identifierR-000-HDG
person.identifier144781
person.identifier469085
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person.identifier.ciencia-idD618-B3A9-D312
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id0813-C319-B62A
person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0001-8506-4393
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.ridM-6624-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id57207937268
person.identifier.scopus-author-id9039121900
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person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
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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.rightsopenAccessen_EN
rcaap.typearticleen_EN
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