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Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorBarciela, Paula
dc.contributor.authorRodrigues, Daniele B.
dc.contributor.authorPerez-Vazquez, Ana
dc.contributor.authorSilveira, Tayse F. F. da
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorMandim, Filipa
dc.contributor.authorCarpena, Maria
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto, Miguel A.
dc.date.accessioned2025-05-12T12:41:07Z
dc.date.available2025-05-12T12:41:07Z
dc.date.issued2025
dc.description.abstractThis study characterizes two species of the genus Hypericum to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for H. japonicum and xanthones for H. sampsonii. Moreover, anthocya- nins were analyzed for the first time in the latter plant. Antioxidant capacity was highlighted by oxidative he- molysis inhibition assay (OxHLIA), where H. japonicum was more effective (lower EC50) than antioxidant Trolox (16.3 < 21.8 μg/mL). H. sampsonii extract inhibited lipid peroxidation in the thiobarbituric acid reactive sub- stances (TBARS) method (EC50 = 17.05 μg/mL) compared to Trolox (EC50 = 5.8 μg/mL). H. japonicum anti- bacterial activity showed a minimum inhibitory concentration (MIC) of 0.007 mg/mL, even lower than the control. These results indicate the bioactive potential of both extracts, as well as the importance of evaluating the food-related bioactive components of medicinal plants and the mechanisms involved in their bioactivities.eng
dc.description.sponsorshipThe research leading to these results was supported by MICIU/AEI/10.13039/501100011033 supporting the predoctoral industrial grant for A. Perez-Vazquez (DIN2024-013416) in collaboration with Mercantia Desarrollos Alimentarios S.L; by Xunta de Galicia for supporting the pre-doctoral grant of P. Barciela (ED481A-2024-230). This work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); and SusTEC, LA/P/0007/2020 (DOI:10.54499/LA/P/0007/2020). L. Barros (CEEC-INST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002) and C. Pereira thanks FCT through the institutional scientific employment program–contract for her contract; to the Agenda VIIAFOOD - Platform for Valorization, Industrialization and Commercial Innovation for Agrifood (no. C644929456-00000040) for T.C.S.P. Pires, D.B. Rodrigues and T. Silveira contract, a project supported under the PRR (www.recuperarportugal.gov.pt) and financed by the European Union /Next Generation EU. The authors are grateful to FEDER Cooperaci´on Interreg VI A Espanha – Portugal (POCTEP) 2021-2027 for financial support through the project 0033_NET4FOOD_1_P.
dc.identifier.citationBarciela, Paula; Rodrigues, Daniele B.; Perez-Vazquez, Ana; Silveira, Tayse F.F. da; Pires, Tânia C.S.P.; Mandim, Filipa; Carpena, Maria; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian; Prieto, Miguel A. (2025). Phytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applications. Food Chemistry. ISSN 0308-8146. 484, p. 1-19
dc.identifier.doi10.1016/j.foodchem.2025.144355
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/34462
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofFood Chemistry
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectHypericum spp.
dc.subjectNutrients
dc.subjectLC-MS
dc.subjectPolyphenols
dc.subjectAnthocyanins
dc.subjectAntimicrobial activity
dc.subjectNatural antioxidants
dc.subjectProduct-based food applications
dc.titlePhytochemical diversity and biological activities of Hypericum japonicum and Hypericum sampsonii: potential for natural product-based food applicationseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage19
oaire.citation.startPage1
oaire.citation.titleFood Chemistry
oaire.citation.volume484
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
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