Metabolite profiling for caffeic acid oligomers in Satureja biflora

Moghadam, Sara E.; Ebrahimi, Samad Nejad; Gafner, Frank; Ochola, John Bwire; Marubu, Rose; Lwande, Wilber; Haller, Barbara Frei; Salehi, Peyman; Hamburger, Matthias

doi:10.1016/j.indcrop.2015.07.059

Cited by 22 publications

(28 citation statements)

References 20 publications

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“…In addition, a caffeoyl rosmarinic acid isomer was detected. It's UV and MS data are similar to those for melitric acid A, which was recently described for Satureja biflora [24]. Carvacrol was seen to make up about 63% of the essential oil, as already observed by other authors [25], and was also present as a major compound in the ethanolic extract, together with thymoquinone.…”

Section: Discussionsupporting

confidence: 85%

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

Šimunović

Bučar

Klančnik

et al. 2020

Foods

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The culinary herb Satureja montana, known as winter savory, is an ingredient of traditional dishes known in different parts of the world. As an ingredient of foods it has the potential to improve their safety. In this study, the herb’s activity was investigated against Campylobacter jejuni, the leading cause of the most prevalent bacterial gastroenteritis worldwide. The ethanolic extract and essential oil of the herb were chemically characterized and six pure compounds—carvacrol, thymol, thymoquinone, p-cymene, γ-terpinene, and rosmarinic acid—were chosen for further analysis. The antimicrobial activity of the ethanolic extract (MIC 250 mg/L) was 4-fold higher compared to the essential oil. Carvacrol, thymol and thymoquinone had the strongest antimicrobial effect (MIC 31.25 mg/L) and a strong synergistic activity between carvacrol and thymol was determined (FICi 0.2). Strong inhibitory effect on C. jejuni efflux pumps (2-fold inhibition) and disruption of membrane integrity (> 80% disruption) of the herb were determined as modes of action. For resistance against the herb, C. jejuni need efflux pumps, although increased resistance against this herb does not co-occur with increased efflux pump activity, as for antibiotics. This study shows the potential of a common culinary herb for the reduction of the food pathogen C. jejuni without increasing resistance.

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Section: Discussionsupporting

confidence: 85%

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

Šimunović

Bučar

Klančnik

et al. 2020

Foods

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“…The HPLC quantification of several compounds revealed the presence of rosmarinic acid, quercetin, apigenin, kaempferol, luteolin, chlorogenic acid, rutin and apigenin-glycoside, among others, all molecules with demonstrated biological activities [ 15 ]. Rosmarinic acid and caffeic acid oligomers (clinopodic acids I, O and P) were also determined by Moghadam et al [ 16 ] in methanolic extracts obtained using pressurized liquid extraction. The study of Mohtashami et al [ 17 ] evaluated variation in composition of the summer savory essential oil under different storage conditions, focusing on the content in α-thujene, α-pinene, β-pinene, α-phellandrene, myrcene, α-terpinene, p -cymene, β-phellandrene, γ-terpinene and carvacrol.…”

Section: Composition Of Satureja Hortensis Lmentioning

confidence: 99%

Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

et al. 2018

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Satureja hortensis L. (summer savory) is an annual herbaceous crop, native to Europe and in our days spread and used all over the world. Although its use as spice and medicinal plant is known since ancient times, peer-reviewed studies presenting the scientific data are scarce. The natural products obtained from summer savory (extracts and essential oil) are dominated by polyphenols and flavonoids, responsible for their antioxidant, antimicrobial, antiparasitic, pesticidal, anti-inflammatory, analgesic, hepatoprotective and anticancer properties, among others. The current study presents the progress made in the last decade regarding the potential applications of summer savory, being the first review study focused on S. hortensis, in the same time suggesting future research opportunities, as they appear from the properties of other Satureja species. The available data presenting the properties of summer savory represents a scientific support for application in industry, for developing “clean label” food products.

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“…The antioxidant potency of both NPs along with PEF powder of pomegranate peel was evaluated by DPPH assay. Different concentrations (4,12,20,40,80,140, and 240 µg/ ml) of all samples were prepared in a 96-well microplate and exposed to 40 µg/ml methanolic solution of DPPH (2,2-diphenyl-1-picrylhydrazyl). The same concentration of methanol and DPPH was used as the control without any NPs or extract.…”

Section: Radical Scavenging Activitymentioning

confidence: 99%

“…The application HP-20 Diaion resin for treatment of hydroalcoholic extract of pomegranate peel allowed obtaining polyphenol enriched fraction (PEF). [20][21] The HPLC-UV analysis of PEF represented in Figure 1. The reaction progress of PEF with the zinc nitrate solution was monitored using a UV-Vis spectrophotometer.…”

Section: Spectrophotometrymentioning

confidence: 99%

Polyphenol Enriched Extract of Pomegranate Peel; A Novel Precursor for the Biosynthesis of Zinc Oxide Nanoparticles and Application in Sunscreens

Kokabi

Ebrahimi

2020

Pharm Sci

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Background: Green synthesized nanoparticles (NPs) from agricultural wastes is an area of great interest due to it is eco-friendly and profitable. Zinc oxide is an inorganic UV-filter commonly used as UV-blocker in a different industry. Methods: Zinc oxide nanoparticles (ZnO NPs) were successfully biosynthesized using Zn(NO3)2 as a substrate by polyphenol enriched fraction (PEF) of pomegranate peel. The biological activity of ZnO NPs was evaluated using MBC and MIC tests for antibacterial and DPPH assay for antioxidant potential. Sunscreen potential of NPs was determined after applying them in water-in-oil emulsions. Results: UV-Vis and FT-IR spectroscopy techniques confirmed the formation of ZnO NPs. FE-SEM characterized the morphology and purity of the biosynthesized NPs with EDAX and XRD data. The average crystalline size of ZnO NPs was found to be 22 nm. FT-IR spectroscopy revealed the role of phenolic compounds in the formation and stability of ZnO NPs. The antibacterial activity of PEF and its biosynthesized ZnO was evaluated against Staphylococcus aureus and Escherichia coli. The prepared NPs showed a higher antibacterial effect than the commercial ZnO NPs. Interestingly, the antioxidant activity was also detected for obtained NPs. The PEF powder also exhibited higher antibacterial and antioxidant activity than the standards. Furthermore, the in vitro sun protection factors were estimated after applying NPs in water-in-oil emulsions. Conclusion: This study highlighted the possibility of using PEF of pomegranate peel for the biosynthesis of ZnO NPs as well as applying its NPs in sunscreens to achieve a safe alternative to harmful chemical UV-filters commonly used in cosmetics.

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Metabolite profiling for caffeic acid oligomers in Satureja biflora

Cited by 22 publications

References 20 publications

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

In Vitro Effect of the Common Culinary Herb Winter Savory (Satureja montana) against the Infamous Food Pathogen Campylobacter jejuni

Phytochemical Profile and Biological Activities of Satureja hortensis L.: A Review of the Last Decade

Polyphenol Enriched Extract of Pomegranate Peel; A Novel Precursor for the Biosynthesis of Zinc Oxide Nanoparticles and Application in Sunscreens

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