Galactogogue Herbs: Antioxidant Activity and Bioactive Compounds’ Content Determined from Aqueous Extracts

(Butnariu), Luiza-Andreea Tănase; Nistor, Oana Viorela; Andronoiu, Doina Georgeta; Mocanu, G. D.; Ciortan, Sorin; Ioniță, Elena; Botezatu, Andreea Veronica Dediu; Botez, Elisabeta; Ștefănescu, Bogdan Ioan

doi:10.1007/978-3-031-04797-8_12

Cited by 1 publication

(3 citation statements)

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“…The specific bands for trans-anethole 1418.18-1458.88 cm −1 and estragole 1635-1638 cm −1 were present in all the processed samples, which could prove the presence of galactagogues, as was also reported by [5] in a study on sweet potato puree and by [4] in a study on zucchini puree mixed with galactagogue herb aqueous extracts.…”

Section: Ft-ir Spectra Of Different Rte Pureessupporting

confidence: 79%

“…The infrared spectra were measured using a Nicolet iS50 FT-IR spectrometer (Thermo Scientific, Oakwood, OH, USA) equipped with a diamond crystal and were plotted between 4000 and 400 cm −1 , as was described previously [4,5].…”

Section: Ft-ir Spectra Of Different Rte Pureesmentioning

confidence: 99%

“…In the folk medicine of various civilizations, P. anisum has been extensively used in gastronomy as well as a traditional remedy for the management of multiple disorders [2]. Based on the earlier studies regarding the bioactive and galactagogue properties of anise extracts [3][4][5], this could be considered an extraordinary choice to enhance and protect the bioactive properties of the vegetable purees.…”

Section: Introductionmentioning

confidence: 99%

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Red Beetroot and Red Capsicum Pepper Purees Boosted with Anise or Fennel Aqueous Extracts

Tănase (Butnariu),

Nistor,

Mocanu

et al. 2024

Applied Sciences

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This research aimed to evaluate the changes induced by two thermal treatments on red beetroot and red capsicum pepper, alongside the addition of anise or fennel aqueous extracts to boost lactation. The cooking loss and yield, phytochemical profile, antioxidant activity, in vitro digestion, FT-IR investigations, and respective statistical analysis were performed for all the puree samples. Cooking loss and yield determined similar values for both vegetables used. Comparatively, between hot air and water vapor convection, the latter proved to be a milder method. By the statistical method, the samples mixed with herbal aqueous extracts presented significantly differences (p < 0.05) compared to the blank samples. Also, the samples mixed with herbal aqueous extracts were statistically significantly different from the control samples. Among the experimented samples, steamed red capsicum pepper puree enriched with aqueous anise extract (EAAA) showed the highest antioxidant activity (71.08 ± 1.9 µM Trolox/g DW). These results might mark the implementation of softer thermal methods for food preparation as well as new purposes for plants. FT-IR analysis revealed the presence of esters, glycosidic bands, pyranoid rings, and pectin, which are specific compounds for the evaluated matrices. The total phenolic content evolution was negatively affected only after the first hour of digestion. In conclusion, red beetroot and red capsicum pepper with anise or fennel aqueous extracts could contribute to improving breastfeeding. Even so, clinical tests and further analysis are necessary in order to confirm the efficacy of such products.

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Section: Ft-ir Spectra Of Different Rte Pureessupporting

confidence: 79%

Section: Ft-ir Spectra Of Different Rte Pureesmentioning

confidence: 99%