Antioxidant activity and rosmarinic acid changes in salicylic acid-treated Thymus membranaceus shoots

Pérez-Tortosa, Víctor; López-Orenes, Antonio; Martínez-Pérez, Ascensión; Ferrer, Marı́a A.; Calderón, Antonio A.

doi:10.1016/j.foodchem.2011.07.051

Cited by 80 publications

(53 citation statements)

References 47 publications

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“…Then methanolic extracts were centrifuged (Eppendorf 5415R-Germany) at 12,000g for 5 min at 4°C. Filtered methanolic extracts were stored at −20°C before HPLC analysis [18]. …”

Section: Phenolic Extractionmentioning

confidence: 99%

Expression Analysis of Phenylalanine Ammonia Lyase Gene and Rosmarinic Acid Production in Salvia officinalis and Salvia virgata Shoots Under Salicylic Acid Elicitation

Ejtahed

Radjabian

Tafreshi

2015

Appl Biochem Biotechnol

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Partial fragments of phenylalanine ammonia lyase (PAL) genes were cloned and characterized from Salvia officinalis (SoPAL) and Salvia virgata (SvPAL). Different concentrations (250 and 500 μM) of exogenous salicylic acid (SA) were used when correlation between PAL expression and rosmarinic acid (RA) accumulation was compared. The results showed that the deduced cDNA sequences of the partial genes had high similarities with those of known PAL gene from other plant species. Semi-quantitative reverse transcription PCR (RT-PCR) analysis revealed that exogenous application of SA led to up-regulating of the PAL expression. Further analysis showed that in S. virgata, at higher concentration of SA, higher accumulation of RA was achieved, while in S. officinalis, the higher RA accumulation was observed at lower concentration of SA. It was concluded that there was no positive correlation between the intensity of PAL transcription and the RA accumulation in the studied species. Therefore, despite of the increase in transcription rate of the PAL at the higher concentration of SA, the lower amounts of RA were accumulated in the case of S. officinalis. Consequently, the hypothesis that PAL is the rate-determining step in RA biosynthesis is not always valid and probably some other unknown factors participate in the synthesis of phenolics.

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“…Then methanolic extracts were centrifuged (Eppendorf 5415R-Germany) at 12,000g for 5 min at 4°C. Filtered methanolic extracts were stored at −20°C before HPLC analysis [18]. …”

Section: Phenolic Extractionmentioning

confidence: 99%

Expression Analysis of Phenylalanine Ammonia Lyase Gene and Rosmarinic Acid Production in Salvia officinalis and Salvia virgata Shoots Under Salicylic Acid Elicitation

Ejtahed

Radjabian

Tafreshi

2015

Appl Biochem Biotechnol

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“…Moreover, rosmarinic acid (RA) has been shown to be the main biologically active polyphenolic compound in perilla leaves (Liu et al, 2013). RA is a well-known hydroxycinnamic acid ester that has interesting biological properties beneficial to human health, including antioxidant, anti-inflammatory, anticancer, and anti-allergenic activities (Lamien-Meda et al, 2010;Tang et al, 2014), and preventing food spoilage (Petersen & Simmonds, 2003;Pérez-Tortosa et al, 2012). Recently, interest has increased considerably in naturally occurring antioxidants for use in foods or medicinal materials as replacements for synthetic antioxidants such as BHA (beta hydroxy acid) and BHT (butylated hydroxy toluene), whose use is restricted due to safety concerns (Ito et al, 2005;Zheng & Wang, 2001).…”

Section: Introductionmentioning

confidence: 99%

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Zhang

Xue

et al. 2016

Food Sci. Technol

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Response surface methodology (RSM) was used to optimize ultrasound-assisted extraction (UAE) of functional components from perilla leaves. The factors investigated were ethanol concentration, extraction temperature, and extraction time. The results revealed that ethanol concentration had significant effects on all extraction parameters. Based on the RSM results, the optimal conditions were an ethanol concentration of 56%, a UAE temperature of 54 °C, and a UAE time of 55 min. Under these conditions, the experimental TPC (total phenolic content), RA (rosmarinic acid), FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) values were 48.85 mg GAE/g DW (mg gallic acid equivalent /g of dry weight), 31.02 mg/g DW, 85.55 μmol Fe 2+ /g DW and 73.35%, respectively. The experimental values were in agreement with those predicted by RSM models, confirming suitability of the model employed and the success of RSM for optimization of the extraction conditions. Keywords: perilla leaves; ultrasound-assisted extraction; phenolic compounds; antioxidants; rosmarinic acid. Practical Application:The study provides valuable information that ultrasound-assisted extraction is an environmentally-friendly, green process for the preparation of extracts from perilla leaves, and will help in the development of functional food resources.

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“…Moreover, small correlations have been A c c e p t e d M a n u s c r i p t 16 found even between similar methodologies [4,13,18]. Such fact reinforces the use of electroanalytical approach, which is less expensive and simple, thus it showed to be at least two times faster.…”

Section: Figurementioning

confidence: 74%

“…Antioxidants are molecules that can inhibit or stop oxidation reactions promoted by free radicals, which are related to DNA degradation, membrane peroxidation and protein denaturation. The reactions promoted by the free radicals lead to the aging process and are also responsible for the occurrence of many diseases such as cancer, diabetes, neurological problems, as well as cardiovascular problems [3,4].…”

Section: Introductionmentioning

confidence: 99%

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Lino

Torres

et al. 2014

Electrochimica Acta

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Antioxidant activity and rosmarinic acid changes in salicylic acid-treated Thymus membranaceus shoots

Cited by 80 publications

References 47 publications

Expression Analysis of Phenylalanine Ammonia Lyase Gene and Rosmarinic Acid Production in Salvia officinalis and Salvia virgata Shoots Under Salicylic Acid Elicitation

Expression Analysis of Phenylalanine Ammonia Lyase Gene and Rosmarinic Acid Production in Salvia officinalis and Salvia virgata Shoots Under Salicylic Acid Elicitation

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

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