Non-Volatile and Volatile Bioactives of Salvia officinalis L., Thymus serpyllum L. and Laurus nobilis L. Extracts with Potential Use in the Development of Functional Beverages

Abstract

Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.) and laurel (Laurus nobilis L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L−1 of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially L. nobilis (781.62 ± 5.19 μmol TE mL−1 of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL−1 of the sample in the ORAC assay) and the two-component mixture of L. nobilis and T. serpyllum (679.12 ± 5.19 μmol TE mL−1 in the DPPH assay; 1913.38 ± 8.77 μmol TE mL−1 in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.

Phytochemical Composition and Antioxidant, Anti-Acetylcholinesterase, and Anti-α-Glucosidase Activity of Thymus carnosus Extracts: A Three-Year Study on the Impact of Annual Variation and Geographic Location

“…In addition to the general low cost and safe use, the consumption of natural products attracts consumers [ 1 ]. Medicinal and aromatic plants are within the natural products with higher potential applications in these industries, where plants from Thymus L., Mentha L., Salvia L., and other genera belonging to the Lamiaceae family are already used as condiments and preservatives in the food sector [ 2 , 3 , 4 , 5 , 6 ], as well ingredients in functional beverages [ 7 ] and other products.…”

Chitosan Membranes Containing Plant Extracts: Preparation, Characterization and Antimicrobial Properties

“…Although this plant is frequently used as a condiment, its medical uses have opened the way for a new and promising research line. Thus, the essential oil or extract has shown various biological activities, including antioxidant [12,13], antibacterial [14][15][16], antiviral [17,18] and antifungal [19,20] properties, and also antitumor or antimutagenic effects [21]. It is widely used in the treatment of various diseases, such as those of the nervous system, heart and blood circulation, respiratory system, digestive system, metabolic, and endocrine disease [22].…”

Distinctive Processing Effects on Recovered Protein Isolates from Laurel (Bay) and Olive Leaves: A Comparative Study

“…The oil extracts of laurel plants have significant economic value with an extensive potential to be used in varying application areas, particularly in the food, pharmaceutical, and cosmetic industries . On the other hand, LL itself has therapeutic effects and is used for its antibacterial, anti-inflammatory, antidiabetic, and antiseptic properties as well as against stomach ailments. − Oils and other compounds such as anthocyanins that are obtained from laurel are used as natural dying pigments and flavoring agents. − In recent years, LL have been used to produce some warm (as herbal tea) and cold-soft drinks worldwide in-house or industrially with varying recipes, particularly for their health and functionality-attributed properties . Following the brewing process, the remaining LL might still have an industrial potential in terms of protein content and require further investigation.…”

“…12 − 16 In recent years, LL have been used to produce some warm (as herbal tea) and cold-soft drinks worldwide in-house or industrially with varying recipes, particularly for their health and functionality-attributed properties. 17 Following the brewing process, the remaining LL might still have an industrial potential in terms of protein content and require further investigation.…”