Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Food Chem. 2024 Sep 1;451:139308. doi: 10.1016/j.foodchem.2024.139308. Epub 2024 Apr 15.
This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds.
本研究评估了龙蒿、罗勒和法国薰衣草的浸液、汤剂和水醇提取物的化学成分和生物活性。提取物进行了化学表征（HPLC-DAD-ESI/MS），并在体外评估了它们的生物活性。所有提取物均表现出抗菌、抗真菌和抗氧化特性。法国薰衣草提取物显示出更高的总酚含量，无论使用哪种提取方法，以及抗氧化和抗肿瘤能力，但没有抗炎作用。罗勒和两种龙蒿提取物均显示出抗炎作用。因此，龙蒿、罗勒和法国薰衣草提取物可考虑作为食品中的防腐剂或功能性成分。然而，必须进行进一步的研究来评估生物活性化合物的药代动力学参数。
