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Authors
Abstract(s)
Verifica-se atualmente um crescente e exponencial interesse pelas plantas aromáticas e mediciais devido aos diversos benefícios que estas proporcionam à saúde do consumidor. A sua forma de consumo mais comum é sob a forma de tisana, ou popularmente conhecido por chá de ervas ou infusões. As propriedades antioxidantes, antimicrobianas, antidiabéticas, quimiopreventivas e anti-inflamatórias de diferentes espécies já foram descritas, e têm sido correlacionadas com a composição em compostos fenólicos. A caracterização dos compostos fenólicos responsáveis pelas diferentes propriedades benéficas identificadas é de grande interesse para a indústria alimentar e nutracêutica, com foco em inúmeras aplicações, como por exemplo, na substituição de antioxidantes artificiais, desenvolvimento de suplementos alimentares ou nutracêuticos, entre outros. O presente estudo teve como objetivo a caracterização de compostos fenólicos por HPLC-DAD/ESI-MS de cinco tisanas preparadas a partir de misturas de plantas aromáticas e medicinais (T1, T2, T3, T4 e T5), assim como o estudo das suas propriedades bioativas nomeadamente, a atividade antioxidante, citotóxica, anti-inflamatória, antimicrobiana, anti-tirosinase e antidiabética. Foi proposto ainda a caracterização da sua composição em ácidos orgânicos e tocoferóis por HPLC acoplado a um detector DAD e fluorescência, respectivamente. Foi ainda realizado um estudo de correlação de Pearson entre as propriedades bioativas e a presença de diferentes famílas de compostos fenólicos. Desta forma, a tisana 5, composta por tomilho-limão, hipericão do gerês, cravo e canela, foi a mistura que se destacou, apresentando os valores mais baixos para a inibição da peroxidação lipídica, anti-inflamatória, citotoxicidade para a linha tumoral de adenocarcinoma de mama e atividade antidiabética. Para além disso, apresentou a maior concentração de tocoferóis (γ-isoforma), ácidos fenólicos (derivados do ácido cafeoilquínico) e flavan-3-óis (derivados de catequina). Para a atividade anti-hemolítica, antimicrobiana (bactérias Gram-negativo) e citotóxica (linhas celulares HepG2, NCI H460 e HeLa), destacaram-se as tisanas T2 e T4, que também têm na sua composição tomilho-limão. O ácido rosmarínico e seus derivados foram os compostos fenólicos que mais se destacaram em todas as tisanas, seguindo-se de flavonóis/flavonas glicosilados. Os resultados obtidos sugerem que as infusões preparadas a partir de misturas de plantas aromáticas e medicinais podem ser fontes de compostos bioativos de alto valor acrescentado para aplicação na indústria alimentar, nutracêutica, entre outras.
Currently, there is a growing interest in aromatic and medicinal plants due to the various benefits they provide to consumer’s health. Its most common form of consumption is as tisane, or popularly known as herbal teas or infusions. The antioxidant, antidiabetic, chemopreventive and anti-inflammatory properties of different species have been described and have been correlated with their composition in phenolic compounds. The characterization of phenolic compounds responsible for the different beneficial properties identified is of great interest to the food and nutraceutical industries, focusing on numerous applications, such as replacement of artificial antioxidants, development of food supplements or nutraceuticals, among others. The present study aims to characterization the phenolic compounds by HPLC-DAD/ESI-MS of five tisanes (T1, T2, T3, T4 and T5) prepared from mixtures of medicinal and aromatic plants, as also to study their bioactive properties, namely antioxidant, cytotoxic, anti-inflammatory, anti-tyrosinase, and anti-diabetic. It was also proposed to characterize its composition in organic acids and tocopherols by HPLC coupled to a DAD and fluorescence detector, respectively. A Pearson’s correlation study was also carried out between the bioactive properties and the presence of different families of phenolic compounds. Thus, tisane 5, composed by lemon thyme, tutsan, cloves and cinnamon, was the most promising misture, presenting the lowest values for the lipid peroxidation inhibition, anti-inflammatory, cytotoxicity for the breast adenocarcinoma tumor dell line and anti-diabetic activity. In addition, it showed the highest concentration of tocopherols (γ-isoform), phenolic acids (caffeoylquinic acids derivatives) and flavan-3-ols (catechin derivatives). For the anti-hemolytic, antimicrobial (Gram-negative bacteria) and cytotoxic activity (cell lines HepG2, NCI H460 and HeLa), tisanes T2 and T4, also containing lemon thyme, were highlighted as the best mistures. Rosmarinic acid and its derivatives were the most important phenolics compounds in all tisanes, followed by glycosylated flavanols/flavones. The results suggest that tisanes prepared from mixtures of aromatic and medicinal plants can be sources of bioactive compounds with high added value for application in the food industry, among others.
Currently, there is a growing interest in aromatic and medicinal plants due to the various benefits they provide to consumer’s health. Its most common form of consumption is as tisane, or popularly known as herbal teas or infusions. The antioxidant, antidiabetic, chemopreventive and anti-inflammatory properties of different species have been described and have been correlated with their composition in phenolic compounds. The characterization of phenolic compounds responsible for the different beneficial properties identified is of great interest to the food and nutraceutical industries, focusing on numerous applications, such as replacement of artificial antioxidants, development of food supplements or nutraceuticals, among others. The present study aims to characterization the phenolic compounds by HPLC-DAD/ESI-MS of five tisanes (T1, T2, T3, T4 and T5) prepared from mixtures of medicinal and aromatic plants, as also to study their bioactive properties, namely antioxidant, cytotoxic, anti-inflammatory, anti-tyrosinase, and anti-diabetic. It was also proposed to characterize its composition in organic acids and tocopherols by HPLC coupled to a DAD and fluorescence detector, respectively. A Pearson’s correlation study was also carried out between the bioactive properties and the presence of different families of phenolic compounds. Thus, tisane 5, composed by lemon thyme, tutsan, cloves and cinnamon, was the most promising misture, presenting the lowest values for the lipid peroxidation inhibition, anti-inflammatory, cytotoxicity for the breast adenocarcinoma tumor dell line and anti-diabetic activity. In addition, it showed the highest concentration of tocopherols (γ-isoform), phenolic acids (caffeoylquinic acids derivatives) and flavan-3-ols (catechin derivatives). For the anti-hemolytic, antimicrobial (Gram-negative bacteria) and cytotoxic activity (cell lines HepG2, NCI H460 and HeLa), tisanes T2 and T4, also containing lemon thyme, were highlighted as the best mistures. Rosmarinic acid and its derivatives were the most important phenolics compounds in all tisanes, followed by glycosylated flavanols/flavones. The results suggest that tisanes prepared from mixtures of aromatic and medicinal plants can be sources of bioactive compounds with high added value for application in the food industry, among others.
Description
Mestrado de dupla diplomação com a UTFPR - Universidade Tecnológica Federal do Paraná
Keywords
Plantas aromáticas e medicinais Tisanas Compostos fenólicos Bioativos Correlação de Pearson