Perfil fenólico individual e potencial antioxidante de partes vegetativas de Fragaria vesca L..

O morangueiro silvestre (Fragaria vesca L., Rosaceae) está disseminado por toda a Península Ibérica, podendo também ser encontrado na Coreia, América do Norte e Canadá [1]. Apesar dos frutos serem mais consumidos, as partes vegetativas têm sido tradicionalmente usadas devido às suas propriedades tónicas e diuréticas e, em particular as suas decocções são recomendadas no tratamento da hipertensão [2,3]. As propriedades bioativas dos frutos F. vesca têm sido correlacionadas com a presença de compostos fenólicos, nomeadamente ácidos elágicos, procianidinas e flavonóis [4]. No entanto, o perfil fenólico das partes vegetativas é ainda desconhecido. Assim, no presente trabalho foi analisada a composição fenólica de extratos hidrometanólicos e aquosos obtidos a partir de partes vegetativas de amostras comerciais e silvestres de F. Vesca, tendo sido também avaliada a sua atividade antioxidante. Os perfis fenólicos, obtidos por HPLC-DAD-ESI/MS, das amostras comercial e silvestre foram bastante distintos, no entanto, em termos de derivados de ácido elágico, ambas apresentaram o isómero sanguiin h10 como composto maioritário, bem como trímeros de procianidinas e ramnósido de quercetina na amostra comercial e silvestre, respetivamente. A infusão da amostra silvestre apresentou maior atividade captadora de radicais DPPH (EC50= 86.17 μg/mL) e compostos fenólicos (CF = 134.65 mg/g) comparativamente à amostra comercial. A infusão da amostra silvestre mostrou também maior poder redutor, inibição da descoloração do β- caroteno e inibição da formação de TBARS (EC50= 62.23, 12.34 e 3.12 μg/mL, respetivamente); o poder redutor mostrou maior correlação com F e F3O, enquanto o ensaio TBARS se correlacionou mais com DAE e F. A atividade antioxidante da amostra comercial (especialmente o poder redutor e a inibição da descoloração do β- caroteno) revelou uma elevada correlação com a presença de derivados de ácido elágico (DAE), flavonóis (F), flavan-3-óis (F3O) e CF. Os resultados obtidos demonstram o elevado potencial antioxidante das partes vegetativas do morangueiro silvestre, podendo constituir uma nova fonte de compostos bioativos para aplicação na área alimentar e farmacêutica.

Nova formulação de iogurtes com extratos aquosos de funcho e camomila na substituição de aditivos químicos

Existe por parte dos consumidores uma tendência crescente na escolha de alimentos designados por mais saudáveis em que a presença em aditivos sintéticos é reduzida ou até mesmo ausente. Para melhorar a aparência e/ou propriedades dos alimentos a indústria recorre ao uso de aditivos sintéticos [1], no entanto, alguns autores têm apresentado alguma relação entre o consumo excessivo de alguns desses aditivos com efeitos adversos para a saúde do consumidor [2]. Para contornar esta problemática e ir ao encontro das expectativas dos consumidores, têm sido considerados os extratos naturais obtidos a partir de plantas como excelentes ingredientes naturais para a indústria alimentar como alternativas aos aditivos sintéticos [3]. Este trabalho teve como objetivo comparar os efeitos de antioxidantes naturais (extratos aquosos de Foeniculum vulgare Mill., funcho, e Matricaria recutita L., camomila, obtidos por decocção) com um aditivo sintético (sorbato de potássio, E202) utilizado em iogurtes. Neste trabalho, as amostras de Foeniculum vulgare Mill. (funcho) e Matricaria recutita L. (camomila) foram submetidas a uma extração por decocção. A sua caracterização química foi feita por HPLC-DAD-ESI/MS. As propriedades antioxidantes foram avaliadas através de diferentes ensaios in vitro (efeito captador de radicais livres, poder redutor e inibição da peroxidação lipídica), tal como as propriedades antimicrobianas (contra bactérias e fungos). A incorporação dos extratos foi feita em iogurtes e desta forma, foram preparados quatro grupos de amostras: iogurtes controlo (sem adição de qualquer aditivo), iogurtes com decocção de funcho, iogurtes com decocção de camomila e iogurtes com E202. As amostras foram avaliadas quanto à cor, pH e ao seu valor nutricional e potencial antioxidante. O estudo foi feito no tempo zero e após sete e catorze dias de armazenamento a 4ºC. Tal como podemos observar na Figura 1, a incorporação dos aditivos quer naturais quer sintéticos, não provocou alteração no aspeto visual quando comparado com a amostra controlo sem aditivos (A). Os resultados demonstram ainda que a introdução dos aditivos não provocou alterações significativas no pH e no valor nutricional dos iogurtes quando comparados com o controlo (Tabela 1). No entanto, esta incorporação conferiu propriedades antioxidantes aos iogurtes principalmente, pela adição do extrato de camomila (Figura 2). Estes resultados permitem-nos concluir que os extratos aquosos de funcho e camomila ricos em compostos fenólicos [4,5] podem representar uma alternativa aos conservantes sintéticos melhorando desta forma as propriedades funcionais dos iogurtes sem, no entanto, provocar alterações no perfil nutricional dos mesmos.

Phenolic composition of four sage species: salvia farinacea, salvia mexico, salvia greggii and salvia officinalis

Salvia species are used worldwide for medicine purposes. In general, these medicinal plants have high amounts of flavonoids and phenolic acids, that are thought to be closely related to their health properties [1,2]. In this work, the aerial parts of Salvia farinacea, Salvia mexico, Salvia greggii and Salvia officinalis were extracted with hot water [3]. Extracts were evaluated for their total phenolic content by an adaptation of the Folin-Ciocalteu method and further analysed by high performance liquid chromatography associated with electrospray mass spectrometry (HPLC-DAD-ESI-MSn) in the negative ion mode [4], in order to identify their individual phenolic constituents. The aqueous extracts of S. farinacea, S. mexico, S. officinalis and S. greggii contained, respectively, 106±13, 159±38, 175±46 and 136±1 μg GAE/mg of total phenolics. These four species were characterized by a clear prevalence of caffeic acid derivatives, in particular of rosmarinic acid (MW 360), that is generally the most abundant phenolic compound in Salvia species [2,3]. In addition, S. mexico and S. officinalis contained moderate amounts of salvianolic acid B (MW 718). Among these two, S. mexico was richer in O-caffeoylquinic acid (MW 354), while the latter presented high amounts of salvianolic acid K (MW 556) and moderate amounts of its structural isomer. All the extracts were enriched in flavones: S. farinacea and S. officinalis contained high amounts of luteolin-O-glucuronide while S. mexico contained luteolin-C-glucoside with respective characteristic mass spectrometry fragmentation pattern m/z at 461→285 and m/z at 447→357, 327. Similarly, S. greggii extract presented high content of luteolin-7-O-glucoside ([M-H]− at m/z 447→ 285) and luteolin-C-glucoside and moderate quantities of apigenin-C-hexoside ([M-H]− at m/z 431→341, 311). Further studies are being undertaken in order to understand the contribution of these phenolic constituents in the biological activities of Salvia plants.

Phenolic composition of four sage species: salvia farinacea, salvia mexico, salvia greggii and salvia officinalis

Salvia species are used worldwide for medicine purposes. In general, these medicinal plants have high amounts of flavonoids and phenolic acids, that are thought to be closely related to their health properties [1,2]. In this work, the aerial parts of Salvia farinacea, Salvia mexico, Salvia greggii and Salvia officinalis were extracted with hot water [3]. Extracts were evaluated for their total phenolic content by an adaptation of the Folin-Ciocalteu method and further analysed by high performance liquid chromatography associated with electrospray mass spectrometry (HPLC-DAD-ESI-MSn) in the negative ion mode [4], in order to identify their individual phenolic constituents. The aqueous extracts of S. farinacea, S. mexico, S. officinalis and S. greggii contained, respectively, 106±13, 159±38, 175±46 and 136±1 μg GAE/mg of total phenolics. These four species were characterized by a clear prevalence of caffeic acid derivatives, in particular of rosmarinic acid (MW 360), that is generally the most abundant phenolic compound in Salvia species [2,3]. In addition, S. mexico and S. officinalis contained moderate amounts of salvianolic acid B (MW 718). Among these two, S. mexico was richer in O-caffeoylquinic acid (MW 354), while the latter presented high amounts of salvianolic acid K (MW 556) and moderate amounts of its structural isomer. All the extracts were enriched in flavones: S. farinacea and S. officinalis contained high amounts of luteolin-O-glucuronide while S. mexico contained luteolin-C-glucoside with respective characteristic mass spectrometry fragmentation pattern m/z at 461→285 and m/z at 447→357, 327. Similarly, S. greggii extract presented high content of luteolin-7-O-glucoside ([M-H]− at m/z 447→ 285) and luteolin-C-glucoside and moderate quantities of apigenin-C-hexoside ([M-H]− at m/z 431→341, 311). Further studies are being undertaken in order to understand the contribution of these phenolic constituents in the biological activities of Salvia plants.

Phenolic compounds and antioxidant capacity of three thymus species plants

Thymus plants comprise distinct species with claimed health properties [1], commonly associated to their essential oils and phenolic compounds. Albeit that, the phenolic composition and the biological activities of many Thymus species remain unclear. This work aimed to elucidate the phenolic composition and antioxidant properties of aqueous extracts from Thymus herba barona, Thymus caespetitus and Thymus fragrantissimus. The aqueous extracts of the three Thymus species were evaluated for their total phenolic compounds by an adaptation of the Folin-Ciocalteu method [2], and individual phenolic compounds were identified by high performance liquid chromatography associated with electrospray mass spectrometry (HPLC-DAD-ESI-MSn) in the negative mode. The antioxidant activity of each extract was carried out by DPPH● scavenging assay and ferric reducing antioxidant power assays [3]. Total phenolic compounds in the three extracts ranged from 236±27 (T. caespetitus) to 273±17 μg GAE/mg (T. fragrantissimus). Similarly to other Thymus species [1,4], these extracts were rich in caffeic acid derivatives (characteristic UV spectra maxima at 290 and 328 nm) and mainly composed of rosmarinic acid (MW 360). Other caffeic acid derivatives included salvianolic acid K (MW 556) and 3′-O-(8″-Z-caffeoyl)rosmarinic acid (MW 538). High amounts of the flavone luteolin-O-glucuronide ([M-H]− at m/z 461→285) were found in T. caespetitus while the others species contained moderate amounts of this compound. T. herba barona, T. caespetitus and T. fragrantissimus extracts showed high DPPH radical scavenge ability (EC50 values 11.6±0.9, 13.8±0.6 and 10.9±1.2 μg/mL respectively), as well as high reducing power (EC50 values of 35.1±4.5, 39.3±2.7 and 32.4±4.3 μg/mL, respectively), that were comparable to those of reference compounds. This work is an important contribution for the phytochemical characterization and the antioxidant capacity of these three Thymus species.

Phenolic compounds and antioxidant capacity of three thymus species plants

Thymus plants comprise distinct species with claimed health properties [1], commonly associated to their essential oils and phenolic compounds. Albeit that, the phenolic composition and the biological activities of many Thymus species remain unclear. This work aimed to elucidate the phenolic composition and antioxidant properties of aqueous extracts from Thymus herba barona, Thymus caespetitus and Thymus fragrantissimus. The aqueous extracts of the three Thymus species were evaluated for their total phenolic compounds by an adaptation of the Folin-Ciocalteu method [2], and individual phenolic compounds were identified by high performance liquid chromatography associated with electrospray mass spectrometry (HPLC-DAD-ESI-MSn) in the negative mode. The antioxidant activity of each extract was carried out by DPPH● scavenging assay and ferric reducing antioxidant power assays [3]. Total phenolic compounds in the three extracts ranged from 236±27 (T. caespetitus) to 273±17 μg GAE/mg (T. fragrantissimus). Similarly to other Thymus species [1,4], these extracts were rich in caffeic acid derivatives (characteristic UV spectra maxima at 290 and 328 nm) and mainly composed of rosmarinic acid (MW 360). Other caffeic acid derivatives included salvianolic acid K (MW 556) and 3′-O-(8″-Z-caffeoyl)rosmarinic acid (MW 538). High amounts of the flavone luteolin-O-glucuronide ([M-H]− at m/z 461→285) were found in T. caespetitus while the others species contained moderate amounts of this compound. T. herba barona, T. caespetitus and T. fragrantissimus extracts showed high DPPH radical scavenge ability (EC50 values 11.6±0.9, 13.8±0.6 and 10.9±1.2 μg/mL respectively), as well as high reducing power (EC50 values of 35.1±4.5, 39.3±2.7 and 32.4±4.3 μg/mL, respectively), that were comparable to those of reference compounds. This work is an important contribution for the phytochemical characterization and the antioxidant capacity of these three Thymus species.