Influence of Elicitation and Drying Methods on Anti-Metabolic Syndrome, and Antimicrobial Properties of Extracts and Hydrolysates Obtained from Elicited Lovage (Levisticum officinale Koch)

Abstract

This research aims to investigate the influence of elicitation and drying methods (natural, convection, microwave, and freeze-drying), with jasmonic acid (JA) and yeast extract (YE) on the biological activity of extracts and hydrolysates from lovage (Levisticum officinale Koch) leaves. The results indicate that the highest TPC was determined for hydrolysates obtained from JA-elicited microwave-dried lovage (24.96 mg/gDW). The highest ACE and lipase inhibitory activity was noted for PBS extract obtained from JA-elicited lovage after microwave drying (EC50 = 0.16 and 0.12 mg/mL, respectively). Ethanolic extract from JA-elicited lovage after freeze-drying was characterized by the highest α-amylase inhibitory activity (EC50 = 3.92 mg/mL) and the highest α-glucosidase inhibitory activity (EC50 = 1.43 mg/mL) was noted for hydrolysates from control plants subjected to freeze-drying. The highest antimicrobial activity towards C. albicans yeasts was observed for microwave ethanolic extracts with minimal inhibition (MIC) and lethal (MLC) concentrations of 0.625 and 1.25 mg/mL, respectively.

Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables

“…Various factors influence the qualitative and quantitative composition of bioactive food compounds. In the case of plant-based foods, these factors include growth and cultivation conditions (Jakubczyk et al 2021). Overall, GLVs from oven drying exhibited the highest activity, which slightly differs from those from dehydration drying.…”

Coumarins of Lovage Roots (Levisticum officinale W.D.J.Koch): LC-MS Profile, Quantification, and Stability during Postharvest Storage

“…Lovage grows natively in Southwest Asia (Hazaran Mountain, Kerman province, Iran) and southern Europe and has been cultivated globally for a long time as a food plant and a source of spicy greens [ 1 ]. The parts of the plant that are used include the underground organs, the aboveground part, as well as seeds, which are typical for some food species of Apiaceae (celery, parsley, parsnip), in which greens, roots, and fruits have culinary value [ 2 ]. Lovage leaves are used as spicy salad greens because they have a characteristic odor close to the odor of celery and parsley, and the roots are used as a cooked or fresh vegetable [ 3 ].…”