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Bioactive potential of aromatic and medicinal plants traditionally used as condiments

2021Conference object Open access
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dc.contributor.authorNovais, Cláudia
dc.contributor.authorPereira, Carla
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPires, Tânia C.S.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-02-01T10:51:35Z
dc.date.available2022-02-01T10:51:35Z
dc.date.issued2021
dc.description.abstractAromatic and medicinal plants are highly appreciated and used worldwide as condiments, tinctures, and preservatives. Due to their nutritional value and chemical composition, related to beneficial properties to health, their inclusion in the human diet has gained increasing expression[1]. Certain mixtures of plants have greater potential when compared to isolated plants, due to synergistic effects, and these properties make them of great interest in the food, pharmaceutical, and cosmetic industries. They have been consumed directly in prepared dishes, but also by incorporation into foods, making them bioactive and functional[2]. In the present study, two mixtures of aromatic plants used to season meat (Petroselinum crispum L., Salvia officinalis L., Thymus mastichina L., and Rosmarinus officinalis L.) and salads (Allium schoenoprasum L., P. crispum, Origanum vulgare L., and T. mastichina) were characterized in terms of phenolic compounds (HPLC-DAD-ESI/MS), organic acids (UFLC-PDA), and tocopherols (HPLC-fluorescence). The antioxidant, antimicrobial, anti-inflammatory, and anti-proliferation capacities were also evaluated to validate their bioactive properties. Twenty-four phenolic compounds were identified, with concentrations of 101.2±0.6 mg/g and 52.1±0.8 mg/g of total phenolics in meat and salad seasoning mixtures, respectively, being apigenin-O-malonyl-pentoside-hexoside the most abundant compound in both extracts. Oxalic, citric, and malic acids were detected in both samples, as well as the four isoforms of tocopherols, namely, α, β, γ, and δ. In terms of bioactive properties, the meat blend extract revealed the best results for antimicrobial and anti-inflammatory activities. For the antioxidant activity, both extracts showed good results in the TBARS test, while in the OxHLIA assay, the mixture for meat stood out. On the other hand, the salad seasoning mixture had the best anti-proliferation property. In conclusion, these aromatic and medicinal plant mixtures demonstrated valuable bioactive properties, conferred by their chemical composition and cumulative and synergistic effects observed in the mixtures, which corroborates the importance of their inclusion in the Human diet.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 institutional scientific employment program-contract for C. Pereira, M.I. Dias, R.C. Calhelha, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To ERDF through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNovais, Cláudia; Pereira, Carla; Molina, Adriana K.; Dias, Maria Inês; Pires, Tânia C.S.; Calhelha, Ricardo C.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Bioactive potential of aromatic and medicinal plants traditionally used as condiments. In 5th International Symposium on Phytochemicals in Medicine and Food. Nanchang, Chinapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24980
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMedicinal plantspt_PT
dc.subjectAromatic plantspt_PT
dc.titleBioactive potential of aromatic and medicinal plants traditionally used as condimentspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Food (5-ISPMF)pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameNovais
person.familyNamePereira
person.familyNameMolina
person.familyNameDias
person.familyNamePires
person.familyNameCalhelha
person.familyNameFerreira
person.familyNameBarros
person.givenNameCláudia
person.givenNameCarla
person.givenNameAdriana K.
person.givenNameMaria Inês
person.givenNameTânia C.S.P.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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