Silva Beatriz Nunes, Cadavez Vasco, Ferreira-Santos Pedro, Alves Maria José, Ferreira Isabel C F R, Barros Lillian, Teixeira José António, Gonzales-Barron Ursula
CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Foods. 2021 Mar 22;10(3):673. doi: 10.3390/foods10030673.
Plant extracts have been proposed as alternative biocides and antioxidants to be included in a variety of food products. In this work, to assess the potential of rosemary, lemon balm, basil, tarragon, sage, and spearmint to be used as food additives, the chemical profiles and bioactivities of such plant extracts were studied. Furthermore, to evaluate the influence of extraction methods and solvents on the chemical characteristics and bioactivities of the plant extracts, two extraction methods (solid-liquid and Soxhlet extraction) and two solvents (water and ethanol 70% (/)) were tested for each plant. Groupwise summary statistics were calculated by plant, extraction method, and solvent, and linear models were built to assess the main effects of those terms and their interactions on the chemical characteristics and bioactivities of the extracts. The results revealed that all factors-type of plant, extraction method and solvent-have influence on the chemical profile and antioxidant activity of the resultant extracts. Interactions between factors were also observed. Hydroethanolic Soxhlet extracts presented the least potential as biopreservatives due to their low phenolic content and reduced antioxidant capacity. Oppositely, aqueous Soxhlet extracts and hydroethanolic solid-liquid extracts showed high contents in phenolic compounds and high antioxidant activities. In particular, the hydroethanolic solid-liquid extracts of lemon balm, spearmint, and sage presented the highest phenolic and flavonoid contents, accompanied by a high antioxidant activity, and they revealed antimicrobial activity against four pathogens ( ser. Typhimurium, , and ). These results demonstrate the potential of these natural resources to be incorporated as bioactive preservatives in foods or their packaging.
植物提取物已被提议作为替代生物杀灭剂和抗氧化剂，应用于各种食品中。在这项研究中，为了评估迷迭香、柠檬香脂、罗勒、龙蒿、鼠尾草和留兰香作为食品添加剂的潜力，对这些植物提取物的化学特征和生物活性进行了研究。此外，为了评估提取方法和溶剂对植物提取物化学特性和生物活性的影响，对每种植物测试了两种提取方法（固液提取和索氏提取）和两种溶剂（水和70%乙醇）。通过植物、提取方法和溶剂进行分组汇总统计，并建立线性模型来评估这些因素及其相互作用对提取物化学特性和生物活性的主要影响。结果表明，所有因素——植物类型、提取方法和溶剂——都会对所得提取物的化学特征和抗氧化活性产生影响。还观察到了因素之间的相互作用。由于其酚类含量低和抗氧化能力降低，乙醇-水索氏提取物作为生物防腐剂的潜力最小。相反，水索氏提取物和乙醇-水固液提取物的酚类化合物含量高，抗氧化活性也高。特别是，柠檬香脂、留兰香和鼠尾草的乙醇-水固液提取物的酚类和黄酮类含量最高，同时具有高抗氧化活性，并且它们对四种病原体（鼠伤寒沙门氏菌、、和）显示出抗菌活性。这些结果证明了这些天然资源作为生物活性防腐剂添加到食品或其包装中的潜力。
