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Matricaría recutita L. (chamomile) decoction as a source of phenolic compounds

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dc.contributor.authorCaleja, Cristina
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2015-11-11T10:45:04Z
dc.date.available2015-11-11T10:45:04Z
dc.date.issued2015
dc.description.abstractAromatic herbs have been used to prepare several infüsions and decoctions with claimed beneficiai health effects, many of them attributed to the presence of phenolic compounds (hydrophilic molecules highly abundant in those aqueous preparations) (Guimarães et al., 2013). In fact antioxidant, antimicrobial and antitumor properties, among others, of phenolic compounds have been extensively reported (Kahkonen et al., 1999; Rauha et al., 2000). In the present work, Matricaria recutita L. (chamomile), one of the species mostly used to prepare herbal drinks was characterized in terms of phenolic profile. Américo Duarte Paixão Lda. (ADP) provided the samples, which were fúrther extracted by decoction, lyophilized, re-dissolved in water (5 mg/mL) and analysed by HPLC-DADESI/ MS. Nineteen phenolic compounds were identified, among which were nine flavonoids and ten phenolic acids. Phenolic acids were the major group present in M. recutita decoctions (23.66 ± 0.27 mg/g lyophilized decoction), in which four compounds were tentatively assigned as caffeoyl-2, 7-anhydro-3-deoxy-2-octulopyranosonic acids (CDOA) derivatives, being a di-CDOA (6. 83 ± 0.05 mg/g) the main phenolic acid. Among the flavonoids identified (17.89 ± 0.91 mg/g), luteolin-0-glucuronide (4.80 ± 0.54 mg/g) was the major compound. To the best ofour knowledge, such type ofcompounds hás not been previously reported in M. recutita flowers. Nevertheless, luteolin glycosides are commonly found in relevant amounts in this matrix and in its iníüsions. Due to the wellestablished bioactive properties ofphenolic compounds, M. recutita flowers could be used in arder to obtain extracts with health-promoting properties or be incorporated into foods as natural preservatives.pt_PT
dc.identifier.citationCaleja, Cristina; Dias, Maria Inês; Barros, Lillian; Oliveira, M.B.P.P.; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R. (2015). Matricaría recutita L. (chamomile) decoction as a source of phenolic compounds. In 5th MoniQA International Conference 2015. Porto. ISBN 978-3-9504109-0-7pt_PT
dc.identifier.isbn978-3-9504109-0-7
dc.identifier.urihttp://hdl.handle.net/10198/12317
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationPRODER 53514 – AROMAPpt_PT
dc.relationINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
dc.relationIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleMatricaría recutita L. (chamomile) decoction as a source of phenolic compoundspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleINCORPORATION OF NATURAL INGREDIENTS IN DAIRY FORMULATIONS AS CONSERVATION ENHANCERS AND HEALTH PROMOTERS
oaire.awardTitleIMPROVING SECONDARY METABOLITES PRODUCTION THROUGH IN VITRO CULTURE TECHNIQUE: CHEMICAL AND GENETIC CHARACTERIZATION OF EDIBLE PLANTS, BIOACTIVE PROPERTIES AND MICROENCAPSULATION OF PHENOLIC FRACTIONS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F93007%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F84485%2F2012/PT
oaire.citation.title5th MoniQA International Conference 2015, Food and Helath- Risks and beneffitspt_PT
oaire.fundingStreamFARH
person.familyNameCaleja
person.familyNameDias
person.familyNameBarros
person.familyNameFerreira
person.givenNameCristina
person.givenNameMaria Inês
person.givenNameLillian
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id36868826600
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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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