From Tradition to Health: Chemical and Bioactive Characterization of Five Traditional Plants

Abstract

Several scientific studies have been proving the bioactive effects of many aromatic and medicinal plants associated with the presence of a high number of bioactive compounds, namely phenolic compounds. The antioxidant, anti-inflammatory, and antimicrobial capacities of these molecules have aroused high interest in some industrial sectors, including food, pharmaceuticals, and cosmetics. This work aimed to determine the phenolic profiles of the infusions and hydroethanolic extracts of five plants (Carpobrotus edulis, Genista tridentata, Verbascum sinuatum, Cytisus multiflorus, and Calluna vulgaris) that have been employed in many traditional preparations. In addition, the antioxidant, antimicrobial, anti-inflammatory, and anti-tumoral activity of each different preparation was evaluated using in vitro assays. The HPLC-DAD-ESI/MS profile revealed the presence of eighty phenolic compounds, belonging to seven different families of compounds. Regarding antioxidant properties, the hydroethanolic extract of C. edulis showed a potent effect in the TBARS assay (IC50 = 1.20 µg/mL), while G. tridentata hydroethanolic extract achieved better results in the OxHLIA test (IC50 = 76 µg/mL). For cytotoxic and anti-inflammatory results, V. sinuatum infusions stood out significantly, with GI50 = 59.1–92.1 µg/mL and IC50 = 121.1 µg/mL, respectively. Finally, C. edulis hydroethanolic extract displayed the most relevant antibacterial activity, showing MBC values of 0.25–1 mg/mL, while G. tridentata hydroethanolic extract exerted the greatest antifungal effects (MFC of 0.5–1 mg/mL). The results of this study deepen the knowledge of the phenolic profiles and also provide evidence on the bioactive properties of the species selected, which could be considered highly valuable options for research and application in several sectors, namely food, cosmetics, and pharmaceuticals.

Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

“…For this reason, the extraction and characterization of the different classes of the phenolic compounds from natural plants may lead to the development of new ingredients for industrial applications. Concerning these compounds, three different classes have been identified in V. sinuatum [ 6 , 20 , 21 , 22 , 23 ]: (1) flavonoids, such as apigenin, luteolin, naringin, rutin, naringenin, plantagonine, rhamnetin, myricetin, hesperetin, cynaroside, apigetrin, hyperoside, chrysin, and quercetin; (2) phenolic acids, such as caffeic acid, caffeic acid hexoxide, ρ -Coumaric acid, quinic acid, ursolic acid, chlorogenic acid, cinnamic acid, and gallic acid; and (3) phenylethanoid glycosides, such as p -coumaroyl-6- O -rhamnosyl aucubin isomer I and p -coumaroyl-6- O -rhamnosyl aucubin isomer II.…”

“…Further phytochemical analysis qualitatively identified other 20 compounds in the methanolic extracts, among them flavonoids (naringenin, plantagonine, luteolin, rhamnetin, myricetin, hesperetin, cynaroside, apigenin, apigetrin, hyperoside, and chrysin) and phenolic acids (quinic acid and ursolic acid) [ 7 ]. Other authors have performed chromatographic analysis of the phenolic compounds of V. sinuatum leaves, extracted by two different methods: heat assisted extraction with ethanol 80% v / v , at 40 °C, under stirring at 100 rpm for 1 h (ethanolic extract) and infusion into boiled water for 5 minutes (infusion extract) [ 23 ]. The two extracts were lyophilized and redissolved into a solution of 20% ethanol.…”

“…In addition, five other iridoids (catalposide, verbascoside, genipin, catalopl, and aucubin) were qualitatively identified [ 7 ]. Further, in the study conducted by Garcia-Oliveira et al, two iridoid glycosides were identified and quantified: verbascoside and isoverbascoside [ 23 ]. These authors revealed that the infusion contained a larger amount of verbascoside (13.1 µg/mL) than the ethanolic extract (12.4 µg/mL), while the isoverbascoside content was found to be larger in the extract (2.5 µg/mL) compared to the infusion (2.41 µg/mL).…”

“…Some authors have explored conventional extractions techniques such as infusion with boiled water, heat assisted extraction (HEA), and maceration into ethanol or methanol to recover bioactive compounds from V. sinuatum [ 7 , 22 ]. From a study conducted by previous authors, the extraction yield was higher for HAE using 80% ethanol for 1 h at 40 °C under 100 rpm stirring compared to extraction by infusion into boiled water for 24 h [ 23 ]. Thus, the extraction yield of bioactive compounds is affected by the extraction conditions such as solvent (type and concentration), temperature, time, and agitation.…”

“…As could be observed, V. sinuatum fractions displayed better results in the DPPH activity than in the FRAP assay, which also varied depending on the fraction, suggesting that different compounds are involved in the antioxidant properties. In the study conducted by Garcia-Oliveira et al, the antioxidant activity of an infusion extract (IE) and an ethanolic extract (EE) of V. sinuatum were evaluated by the thiobarbituric acid reactive substances (TBARS) [ 23 ]. As per their findings, the EE presented a higher antioxidant activity than IE with IC 50 , respectively, evaluated at 4.2 and 17.4 µg/mL.…”