Celaya Liliana S, Silva Luís R, Viturro Carmen I
CIITeD-CONICET, PRONOA Laboratory, Jujuy National University, San Salvador de Jujuy, Argentina.
CONICET-UNaM, Department of Chemical Engineering, National Scientific and Technical Research Council, Posadas, Argentina.
Plant Foods Hum Nutr. 2025 Mar 19;80(2):95. doi: 10.1007/s11130-025-01334-7.
Extracts from medicinal and aromatic plants and their mixtures have significant potential for use in the food industry due to their antimicrobial and nutraceutical properties. Acantholippia hastulata (Griseb.) (rica-rica) and Schinus areira L. (molle), are medicinal and aromatic plants that grow naturally in the Andean regions of South America. Here, extract blends of molle leaf and rica-rica flowers were screened regarding their antiradical action against DPPH• radical. A selected bioactive blend containing extracts from both species was further evaluated for its in vitro antimicrobial and antioxidant activities, as well as its α-glucosidase inhibitory potential. The blend demonstrated synergistic inhibitory effects against Candida sp., Rhodotorula sp., and α-glucosidase, as well as the NO radical, but showed antagonistic effects against the O- radical. The main phenolic compounds identified in the synergistic blend include quercetin derivatives (42.6%), isoferulic acid (16.5%) and 3-O-caffeoylquinic acid (9.0%). The bioactive blend was then tested as a preservative in reduced-calorie cayote jam. At a concentration of 800 mg/kg, it effectively inhibited the growth of Candida sp. and Rhodotorula sp., demonstrating efficacy comparable to potassium sorbate. Additionally, the blend successfully preserved the jam during storage, preventing microbial damage.
药用和芳香植物及其混合物的提取物因其抗菌和营养特性而在食品工业中具有巨大的应用潜力。刺叶荆芥（Acantholippia hastulata (Griseb.) （rica-rica））和秘鲁胡椒（Schinus areira L. （molle））是在南美洲安第斯地区自然生长的药用和芳香植物。在此，对秘鲁胡椒叶和刺叶荆芥花的提取物混合物针对DPPH•自由基的抗自由基作用进行了筛选。对一种含有两种植物提取物的选定生物活性混合物进一步评估了其体外抗菌和抗氧化活性，以及其α-葡萄糖苷酶抑制潜力。该混合物对念珠菌属、红酵母属和α-葡萄糖苷酶以及NO自由基表现出协同抑制作用，但对O-自由基表现出拮抗作用。在协同混合物中鉴定出的主要酚类化合物包括槲皮素衍生物（42.6%）、异阿魏酸（16.5%）和3-O-咖啡酰奎尼酸（9.0%）。然后将该生物活性混合物作为防腐剂用于低热量卡约特果酱中进行测试。在浓度为800 mg/kg时，它有效地抑制了念珠菌属和红酵母属的生长，显示出与山梨酸钾相当的功效。此外，该混合物在储存期间成功地保存了果酱，防止了微生物破坏。
