Evaluation of Antioxidant and Antimicrobial Activities and Phenolic Profile for Hyssopus officinalis, Ocimum basilicum and Teucrium chamaedrys

Abstract

This study was designed to examine the in vitro antioxidant and antimicrobial activities and to characterize the polyphenolic composition of the ethanolic extracts of Hyssopus officinalis, Ocimum basilicum and Teucrium chamaedrys. Qualitative and quantitative analysis of the major phenolic compounds were conducted using high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). The total polyphenols, caffeic acid derivatives and flavonoids content was spectrophotometrically determined. The phenolic profile showed the presence of phenolic acid derivatives (caftaric, gentisic, caffeic, p-coumaric, chlorogenic and ferulic acids), flavonoid glycosides (rutin, OPEN ACCESSMolecules 2014, 19 5491 isoquercitrin and quercitrin) and free flavonoid aglycons (luteolin, quercetin), in different concentrations. DPPH radical scavenging assay, Trolox equivalent antioxidant capacity (TEAC) method, hemoglobin ascorbate peroxidase activity inhibition (HAPX) assay, and electron paramagnetic resonance (EPR) radicals detection were employed, revealing several aspects of the antioxidant activities of these species. The antimicrobial tests were performed using the disk diffusion assay. These extracts contained a large amount of the polyphenolic compounds (77.72, 175.57, and 243.65 mg/g, respectively), and they showed a good antioxidant activity, as witnessed by a number of methods. T. chamaedrys had a high antimicrobial activity. Besides their antioxidant activity, the antimicrobial effect of these extracts confirms the biological activities of these herbal medicinal products.

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

“…The presence of caffeic and rosmarinic acids has been extensively reported in basil (Harnafi et al, 2013;Hossain, Rai, Brunton, Martin-Diana, & Barry-Ryan, 2010;Jayasinghe, Gotoh, Aoki, & Wada, 2003;Koca & Karaman, 2015;Kwee & Niemeyer, 2011;Tada, Murakami, Omoto, Shimomura, & Ishimaru, 1996;Vlase et al, 2014), as quercetin-3-O-rutinoside and quercetin-3-O-glucoside (Hossain et al, 2010;Lee & Scagel, 2009;Vlase et al, 2014 presented a fragmentation pattern that allowed identification as caftaric and chicoric acid (dicaffeoyltartaric acid). Both these phenolic acids, as compounds 2 and 16 (caffeic acid and rosmarinic acid, respectively) have been described by many authors as being the main phenolic acids in basil (Harnafi et al, 2013;Hossain et al, 2010;Jayasinghe et al, 2003;Koca & Karaman, 2015;Kwee & Niemeyer, 2011;Lee & Scagel, 2009).…”

Arbutus unedo L. and Ocimum basilicum L. as sources of natural preservatives for food industry: A case study using loaf bread

“…Rosmarinic acid has been characterized as one of the most abundant caffeic acid esters present in Ocinium spp. and the presence of this compound has been highly investigated (Carocho et al, 2016;Vlase et al, 2014). The presence of this molecule in medicinal plants, herbs and spices has been associated with beneficial and promotional effects in health.…”

Supercritical CO2 Extracts and Volatile Oil of Basil (Ocimum basilicum L.) Comparison with Conventional Methods

“…The lower content of phenols was determined in the SFEE, at 35.5 ± 2.9 mg of GAE, from the supercritical carbon dioxide extract (SFEE). The value of 175.6 ± 2.4 mg GAE/g was determined by in a previous study [57]; however, the origin and region of the plant can influence their composition and, consequently, the extract characteristics. The total flavonoid content in basil extract was calculated as micromole catechin equivalents (µmol CE) per g of extract (µmol CE/g) as shown in Figure 1b.…”