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Peres F, Marques MP, Mourato M, Martins LL, Ferreira-Dias S. Ultrasound Assisted Coextraction of Cornicabra Olives and Thyme to Obtain Flavored Olive Oils. Molecules 2023; 28:6898. [PMID: 37836741 PMCID: PMC10574346 DOI: 10.3390/molecules28196898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Flavoring olive oils is a new trend in consumer preferences, and different enrichment techniques can be used. Coextraction of olives with a flavoring agent is an option for obtaining a flavored product without the need for further operations. Moreover, ultrasound (US) assisted extraction is an emergent technology able to increase extractability. Combining US and coextraction, it is possible to obtain new products using different types of olives (e.g., cultivar and ripening stage), ingredient(s) with the greatest flavoring and/or bioactive potential, as well as extraction conditions. In the present study, mastic thyme (Thymus mastichina L.) (TM) and lemon thyme (Thymus x citriodorus) (TC) were used for flavoring Cornicabra oils by coextraction. The coextraction trials were performed by (i) thyme addition to the olives during crushing or malaxation and (ii) US application before malaxation. Several parameters were evaluated in the oil: quality criteria parameters, total phenols, fatty acid composition, chlorophyll pigments, phenolic profile and oxidative stability. US application did not change the phenolic profile of Cornicabra olive oils, while the enrichment of olive oils with phenolic compounds or pigments by coextraction was very dependent on the thyme used. TM enrichment showed an improvement of several new phenolic compounds in the oils, while with TC, fewer new phenols were observed. In turn, in the trials with TC, the extraction of chlorophyll pigments was higher, particularly in crushing coprocessing. Moreover, the oils obtained with US and TM added in the mill or in the malaxator showed lower phenol decrease (59%) than oils flavored with TC (76% decrease) or Cornicabra virgin olive oil (80% decrease) over an 8-month storage period. Multivariate data analysis, considering quality parameters, pigments and phenolic contents, showed that flavored oils were mainly grouped by age.
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Affiliation(s)
- Fátima Peres
- Instituto Politécnico de Castelo Branco, Escola Superior Agrária, 6000-909 Castelo Branco, Portugal;
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Madalena Pinho Marques
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Miguel Mourato
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Luisa L. Martins
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.P.M.); (M.M.); (L.L.M.)
- Laboratório de Estudos Técnicos, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Clemente-Villalba J, Burló F, Hernández F, Carbonell-Barrachina ÁA. Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value. Foods 2023; 12:foods12051012. [PMID: 36900530 PMCID: PMC10001278 DOI: 10.3390/foods12051012] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/20/2023] [Accepted: 02/23/2023] [Indexed: 03/08/2023] Open
Abstract
(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwide.
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Affiliation(s)
- Jesús Clemente-Villalba
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Francisco Burló
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Francisca Hernández
- Grupo de Investigación en Fruticultura y Técnicas de Producción, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
| | - Ángel A. Carbonell-Barrachina
- Research Group “Food Quality and Safety”, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Miguel Hernández University, 03312 Orihuela, Spain
- Correspondence: ; Tel.: +34-96-674-97-54
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Machado AM, Lopes V, Barata AM, Póvoa O, Farinha N, Figueiredo AC. Essential Oils from Origanum vulgare subsp. virens (Hoffmanns. & Link) Ietsw. Grown in Portugal: Chemical Diversity and Relevance of Chemical Descriptors. PLANTS (BASEL, SWITZERLAND) 2023; 12:621. [PMID: 36771704 PMCID: PMC9919071 DOI: 10.3390/plants12030621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/20/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
Origanum vulgare L. is a well-known aromatic and medicinal plant, whose essential oil (EO) has recognised flavouring and medicinal properties. In this study, Origanum vulgare subsp. virens (Hoffmanns. & Link) Ietsw. EOs, isolated from accessions grown in experimental fields, were evaluated. The plant material was grown from rooted cuttings or nutlets (fruits), originally collected in 20 regions in mainland Portugal and harvesting for EO isolation was performed in two years. EOs were isolated by hydrodistillation and analysed by gas chromatography and gas chromatography-mass spectrometry, for EO quantification and identification, respectively. EO yields ranged from <0.05-3.3% for rooted cuttings, with oregano samples obtained in Portalegre and Alandroal, respectively. Ninety-one compounds were identified, mainly grouped in oxygen-containing monoterpenes and monoterpene hydrocarbons. EO agglomerative cluster analysis evidenced two main clusters, with the first subdivided into four subclusters. From the obtained data, the putative O. vulgare subsp. virens chemotypes are carvacrol, thymol and linalool, with γ-terpinene, p-cymene, cis- and trans-β-ocimene also contributing as these EOs chemical descriptors. The comparison between the present data and a survey of the existing literature on Portuguese O. vulgare reinforces the major variability of this species' EOs and emphasises the importance of avoiding wild collections to obtain a defined chemical type of crop production of market relevance.
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Affiliation(s)
- Alexandra M. Machado
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa (FCUL), Biotecnologia Vegetal, DBV, C2, Campo Grande, 1749-016 Lisboa, Portugal
- Banco Português de Germoplasma Vegetal (BPGV), Instituto Nacional de Investigação Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal
| | - Violeta Lopes
- Banco Português de Germoplasma Vegetal (BPGV), Instituto Nacional de Investigação Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal
| | - Ana M. Barata
- Banco Português de Germoplasma Vegetal (BPGV), Instituto Nacional de Investigação Agrária e Veterinária, Quinta de S. José, S. Pedro de Merelim, 4700-859 Braga, Portugal
| | - Orlanda Póvoa
- VALORIZA—Centro de Investigação para a Valorização de Recursos Endógenos, Instituto Politécnico de Portalegre, Praça do Município 11, 7300-110 Portalegre, Portugal
- Instituto Politécnico de Portalegre, Praça do Município 11, 7300-110 Portalegre, Portugal
| | - Noémia Farinha
- Instituto Politécnico de Portalegre, Praça do Município 11, 7300-110 Portalegre, Portugal
| | - A. Cristina Figueiredo
- Centro de Estudos do Ambiente e do Mar (CESAM Lisboa), Faculdade de Ciências da Universidade de Lisboa (FCUL), Biotecnologia Vegetal, DBV, C2, Campo Grande, 1749-016 Lisboa, Portugal
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Chakrabartty I, Mohanta YK, Nongbet A, Mohanta TK, Mahanta S, Das N, Saravanan M, Sharma N. Exploration of Lamiaceae in Cardio Vascular Diseases and Functional Foods: Medicine as Food and Food as Medicine. Front Pharmacol 2022; 13:894814. [PMID: 35774598 PMCID: PMC9237463 DOI: 10.3389/fphar.2022.894814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Accepted: 05/12/2022] [Indexed: 11/13/2022] Open
Abstract
In the current scenario, cardiovascular disease (CVD) is one of the most life-threatening diseases that has caused high mortality worldwide. Several scientists, researchers, and doctors are now resorting to medicinal plants and their metabolites for the treatment of different diseases, including CVD. The present review focuses on one such family of medicinal plants, called Lamiaceae, which has relieving and preventive action on CVD. Lamiaceae has a cosmopolitan distribution and has great importance in the traditional system of medicine. Lamiaceae members exhibit a wide range of activities like antioxidant, antihyperlipidemic, vasorelaxant, and thrombolytic effect, both in vitro and in vivo–these are mechanisms that contribute to different aspects of CVD including stroke, heart attack, and others. These plants harbour an array of bioactive compounds like phenolic acids, flavonoids, alkaloids, and other phytochemicals responsible for these actions. The review also highlights that these plants are a rich source of essential nutrients and minerals like omega-3 and hence, can serve as essential sources of functional foods—this can have an additional role in the prevention of CVDs. However, limitations still exist, and extensive research needs to be conducted on the Lamiaceae family in the quest to develop new and effective plant-based drugs and functional foods that can be used to treat and prevent cardiovascular diseases worldwide.
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Affiliation(s)
- Ishani Chakrabartty
- Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Yugal Kishore Mohanta
- Department of Applied Biology, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
| | - Amilia Nongbet
- Department of Botany, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Tapan Kumar Mohanta
- Natural and Medical Sciences Research Centre, University of Nizwa, Nizwa, Oman
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
| | - Saurov Mahanta
- National Institute of Electronics and Information Technology (NIELIT), Guwahati Centre, Guwahati, India
| | - Nibedita Das
- Department of Botany, School of Biological Sciences, University of Science and Technology Meghalaya (USTM), Meghalaya, India
| | - Muthupandian Saravanan
- AMR and Nanotherapeutics Laboratory, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai, India
| | - Nanaocha Sharma
- Institute of Bioresources and Sustainable Development, Imphal, India
- *Correspondence: Yugal Kishore Mohanta, ; Tapan Kumar Mohanta, ; Nanaocha Sharma,
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Comprehensive Study of Traditional Plant Ground Ivy ( Glechoma hederacea L.) Grown in Croatia in Terms of Nutritional and Bioactive Composition. Foods 2022; 11:foods11050658. [PMID: 35267291 PMCID: PMC8909519 DOI: 10.3390/foods11050658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 02/16/2022] [Accepted: 02/22/2022] [Indexed: 01/27/2023] Open
Abstract
In the present study, ground ivy was harvested from different natural habitats in Croatia and subjected to screening analysis for nutritional and bioactive composition. To achieve maximum recovery of phenolic compounds, different extraction techniques were investigated—heat-assisted (HAE), microwave-assisted (MAE) and subcritical water (SWE) extraction. Prepared extracts were analysed by spectrophotometric methods, LC-MS/MS and HPLC-PAD methodologies. Results regarding nutritive analyses, conducted using standard AOAC methods, showed the abundance of samples in terms of insoluble dietary fibre, protein, calcium and potassium, while rutin, chlorogenic, cryptochlorogenic, caffeic and rosmarinic acid were the most dominant phenolic compounds. In addition, LC-MS/MS analysis revealed the presence of apigenin and luteolin in glycosylated form. Maximum recovery of target phenolic compounds was achieved with MAE, while SWE led to the formation of new antioxidants, which is commonly known as neoformation. Moreover, efficient prediction of phenolic composition of prepared extracts was achieved using NIR spectroscopy combined with ANN modelling.
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RID serve as a more appropriate measure than phenol sulfuric acid method for natural water-soluble polysaccharides quantification. Carbohydr Polym 2022; 278:118928. [PMID: 34973746 DOI: 10.1016/j.carbpol.2021.118928] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 11/20/2022]
Abstract
With structural diversity of water-soluble polysaccharides, their precise quantitative analysis by phenol‑sulfuric acid method becomes more difficult and challenging. In this study, the quantification analysis of dextran and glucose in phenol sulfuric acid method was compared in this paper. When the concentration is below 90 μg/mL, the quantification of glucose is close to theoretical value, however, glucose derivatives have significantly different absorption. Later, quantitative factors of water-soluble polysaccharide in RID measurement were investigated. The optimum temperature was 40 °C and linear range was 0.3125-10.0 mg/mL in RID for dextrans (1.0-500 kDa) and glucose derivatives. Method validation studies of the RID method were further performed and compared to conventional phenol sulfuric acid method, which demonstrated that RID measurement is more reliable and satisfactory method. The intervention of water-soluble impurity in RID response should be well control below 6% (w/w). By comparison, the RID measurement could well alleviate drawbacks in phenol‑sulfuric acid method.
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Co-Processed Olive Oils with Thymus mastichina L.-New Product Optimization. Life (Basel) 2021; 11:life11101048. [PMID: 34685419 PMCID: PMC8537660 DOI: 10.3390/life11101048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 09/29/2021] [Accepted: 10/02/2021] [Indexed: 01/26/2023] Open
Abstract
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extraction conditions. A new product-a gourmet flavored oil-was developed by co-processing olives with Thymus mastichina L. The trials were performed using overripe fruits with low aroma potential (cv. 'Galega Vulgar'; ripening index 6.4). Experimental conditions were dictated by a central composite rotatable design (CCRD) as a function of thyme (0.4-4.6%, w/w) and water (8.3-19.7%, w/w) contents used in malaxation. A flavored oil was also obtained by adding 2.5% thyme during milling, followed by 14% water addition in the malaxator (central point conditions of CCRD). The chemical characterization of the raw materials, as well as the analysis of the flavored and unflavored oils, were performed (chemical quality criteria, sensory analysis, major fatty acid composition, and phenolic compounds). Considering chemical quality criteria, the flavored oils have the characteristics of "Virgin Olive Oil" (VOO), but they cannot have this classification due to legislation issues. Flavored oils obtained under optimized co-processing conditions (thyme concentrations > 3.5-4.0% and water contents varying from 14 to 18%) presented higher phenolic contents and biologic value than the non-flavored VOO. In flavored oils, thyme flavor was detected with high intensity, while the defect of "wet wood", perceived in VOO, was not detected. The flavored oil, obtained by T. mastichina addition in the mill, showed higher oxidative stability (19.03 h) than the VOO and the co-processed oil with thyme addition in the malaxator (14.07 h), even after six-month storage in the dark (16.6 vs. 10.3 h).
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Phytochemical and chemotaxonomic investigation from the roots of Anemone vitifolia Buch.-Ham. (Ranunculaceae). BIOCHEM SYST ECOL 2021. [DOI: 10.1016/j.bse.2021.104306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Solvent-Free Microwave Extraction of Thymus mastichina Essential Oil: Influence on Their Chemical Composition and on the Antioxidant and Antimicrobial Activities. Pharmaceuticals (Basel) 2021; 14:ph14080709. [PMID: 34451806 PMCID: PMC8400032 DOI: 10.3390/ph14080709] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/09/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
Solvent-free microwave extraction (SFME) is a combination of microwave heating and dry distillation performed at atmospheric pressure without the addition of water or organic solvents that has been proposed as a green method for the extraction of essential oils from aromatic and medicinal herbs. In this work, SFME and the conventional techniques of steam distillation (SD) and hydrodistillation (HD) were compared with respect to the extraction and antioxidant and antimicrobial activities of Thymus mastichina essential oil. The main constituent of essential oils obtained using different methods was 1,8-cineole (eucalyptol). The results showed that the essential oils extracted by means of SFME in 30 min were quantitatively (yield) and qualitatively (aromatic profile) similar to those obtained using conventional HD over 120 min. In addition, SFME generates less waste and less solvent, consumes less energy, and provides a higher yield for a shorter extraction time, which is advantageous for the extraction of the T. mastichina essential oil compared to SD. The antioxidant and antimicrobial activities of the T. mastichina essential oil obtained from either SFME or conventional extraction methods (SD or HD) showed a similar pattern. Large-scale experiments using this SFME procedure showed a potential industrial application.
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Thymus mastichina: Composition and Biological Properties with a Focus on Antimicrobial Activity. Pharmaceuticals (Basel) 2020; 13:ph13120479. [PMID: 33352776 PMCID: PMC7766293 DOI: 10.3390/ph13120479] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 12/26/2022] Open
Abstract
Thymus mastichina has the appearance of a semishrub and can be found in jungles and rocky lands of the Iberian Peninsula. This work aimed to review and gather available scientific information on the composition and biological properties of T. mastichina. The main constituents of T. mastichina essential oil are 1,8-cineole (or eucalyptol) and linalool, while the extracts are characterized by the presence of flavonoids, phenolic acids, and terpenes. The essential oil and extracts of T. mastichina have demonstrated a wide diversity of biological activities. They showed antibacterial activity against several bacteria such as Escherichia coli, Proteus mirabilis, Salmonella subsp., methicillin-resistant and methicillin-sensitive Staphylococcus aureus, Listeria monocytogenes EGD, Bacillus cereus, and Pseudomonas, among others, and antifungal activity against Candida spp. and Fusarium spp. Additionally, it has antioxidant activity, which has been evaluated through different methods. Furthermore, other activities have also been studied, such as anticancer, antiviral, insecticidal, repellent, anti-Alzheimer, and anti-inflammatory activity. In conclusion, considering the biological activities reported for the essential oil and extracts of T. mastichina, its potential as a preservative agent could be explored to be used in the food, cosmetic, or pharmaceutical industries.
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Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society. Food Chem Toxicol 2017; 110:165-188. [DOI: 10.1016/j.fct.2017.10.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 10/11/2017] [Accepted: 10/13/2017] [Indexed: 12/16/2022]
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Gordo J, Máximo P, Cabrita E, Lourenço A, Oliva A, Almeida J, Filipe M, Cruz P, Barcia R, Santos M, Cruz H. Thymus mastichina: Chemical Constituents and their Anti-Cancer Activity. Nat Prod Commun 2012. [DOI: 10.1177/1934578x1200701120] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The cytotoxicity-guided study of the dichloromethane and ethanol extracts of Thymus mastichna L. using the HCT colon cancer cell line allowed the identification of nine compounds, sakuranetin (1), sterubin (2), oleanolic acid (3), ursolic acid (4), lutein (5), β-sitosterol (6), rosmarinic acid (7), 6-hydroxyluteolin-7- O-β-glucopyranoside (8), and 6-hydroxyapigenin-7- O-β-glucopyranoside (9). All compounds were tested for their cytotoxicity against the HCT colon cancer cell line. Compound 4 showed cytotoxicity with GI50 value of 6.8 μg/mL. A fraction composed of a mixture (1:1) of triterpenoid acids 3 and 4 displayed improved cytotoxicity with a GI50 of 2.8 μg/mL suggesting a synergistic behavior. This is the first report on the chemical constituents of Thymus mastichna L. based on structural assignments by spectroscopic analysis. The presence of these constituents identified by colon cancer cytotoxicity-guided activity indicates that extracts of T. mastichna L. may have a protective effect against colon cancers.
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Affiliation(s)
- Joana Gordo
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Patrícia Máximo
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Eurico Cabrita
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Ana Lourenço
- REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Abel Oliva
- IBET, Apartado 12, 2781-901 Oeiras, Portugal
- Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Biomolecular Diagnostic Laboratory, Av. da República, 2780-157 Oeiras, Portugal
| | - Joana Almeida
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
| | - Mariana Filipe
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
| | - Pedro Cruz
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
| | - Rita Barcia
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
| | - Miguel Santos
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
| | - Helder Cruz
- ECBio-R&D in Biotechnology S.A., Rua Henrique Paiva Couceiro, 27, 2700-451 Amadora, Portugal
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