Recent Advances in the Analysis of Rosmarinic Acid From Herbs in the <i>Lamiaceae</i> Family

Sik, Beatrix; Kapcsándi, Viktória; Székelyhidi, Rita; Hanczné, Erika L.; Ajtony, Zsolt

doi:10.1177/1934578x19864216

Cited by 41 publications

(52 citation statements)

References 92 publications

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“…These caffeic acid polymers are considered to have high antioxidant and anti‐inflammatory properties and good health benefits for humans . Our contents were somewhat lower than in other studies . The differences were probably caused by different columns and chromatographic conditions.…”

Section: Resultscontrasting

confidence: 73%

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Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Šenica

Mikulič-Petkovšek

2019

J Sci Food Agric

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BACKGROUND: Herbs are rich in various beneficial bioactive compounds and they can be used for many different purposes. One of the most common is maceration of herbs in alcohol. Different substances respond differently to extraction in prepared solutions. It is very important to enhance the highest proportion of beneficial ingredients during the maceration process in a herbal liqueur. A comparative analysis of numerous different phenolic compounds from eight of the most frequently used herbs for making aperitifs in Europe was performed. RESULTS:In the comparison among all studied herbs, the highest phenolic content was found with Artemisia absinthium (wormwood) (14.61 mg g −1 ) and Mentha piperita (peppermint) (13.89 mg g −1 ), while the lowest content was found with Centaurium erythraea (common centaury) (3.96 mg g −1 ). Salvianolic acid isomers and caffeic acid derivatives were the greatest contributors to the total phenolic content in lemon balm, wormwood, peppermint, fennel and sage. These compounds contain more hydroxyl groups and they were better extracted at the beginning of the maceration process. Caraway and common centaury contain more flavonols (quercetin and kaempferol derivatives), with higher chemical stability and fewer hydroxyl groups in their structure. CONCLUSION: The compositions of eight herbal liqueurs were highly related to the presence of different herbal ingredientsand their solubility in the extract over time. Most flavonol derivatives were extracted over a longer time and the two liqueurs (common centaury and caraway) therefore had the highest phenolic contents after 3 weeks of maceration. Comparison of phenolics among eight different medicinal speciesIn previous experimental work, wormwood and peppermint had the highest levels of total phenolic content among all the J Sci Food Agric 2020; 100: 343-353Mean ± standard errors are presented. Different letters (a-d) in the same column for individual herbs indicate significant differences in phenolic contents between different steeping days (P < 0.05) by Duncan's multiple range test.Bold indicates the sum of individual phenolic compounds.

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Section: Resultscontrasting

confidence: 73%

“…Rosmarinic and salvianolic acids, the most prevalent phenolics in peppermint, lemon balm and sage, were also found in a study by Cirlini et al . and Sik et al . These caffeic acid polymers are considered to have high antioxidant and anti‐inflammatory properties and good health benefits for humans .…”

Section: Resultsmentioning

confidence: 56%

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Šenica

Mikulič-Petkovšek

2019

J Sci Food Agric

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“…Algunos de los miembros de esta familia que poseen importancia económica como plantas culinarias son el tomillo, la albahaca, el romero, la menta, el orégano, la salvia, la hierbabuena (Gürbüz et al, 2019), la lavanda, el hisopo, la mejorana y el toronjil (Sik, Kapcsándi, Székelyhidi, Hanczné & Ajtony, 2019), que tienen un elevado contenido de moléculas aromáticas (Fidan et al, 2019).…”

Section: Familia Lamiaceaeunclassified

“…La Figura 1 muestra algunas de las plantas que forman parte de la familia Lamiaceae, un gran número de ellas con propiedades aromáticas (permitiendo su uso como especias) y relativa facilidad para ser cultivadas (Sik et al, 2019;Risaliti et al, 2019) presentan estructuras glandulares externas productoras de aceites volátiles, que las hace importantes y de gran valor para la industria alimenticia, cosmética y farmacéutica (García et al, 2019), así como en la agricultura, demostrando sus propiedades insecticidas, en el control de plagas (Fotso et al, 2019).…”

Section: Familia Lamiaceaeunclassified

“…Página de venta de semillas "Entre Semillas". también han sido usadas como tratamiento para el asma, depresión, estrés, dolor de cabeza y Alzheimer (Sik et al, 2019). Algunos estudios evidencian un posible efecto preventivo o terapéutico en enfermedades cardiovasculares, problemas de obesidad, desórdenes neurodegenerativos y cáncer (Sik, Hanczné, Kapcsándi & Ajtony, 2020).…”

Section: Familia Lamiaceaeunclassified

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Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios

et al. 2020

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El presente trabajo, es una revisión que muestra el impacto que tiene el uso de las plantas medicinales en la salud humana. Desde la antigüedad, por tradición, se extendió el uso mayoritario de algunas familias vegetales como la Lamiaceae que destaca por sus propiedades aromáticas y aplicación culinaria en numerosas culturas, así como en el tratamiento y prevención de una gran variedad de enfermedades y malestares. Dentro de las especies pertenecientes a esta familia se encuentra el romero (Rosmarinus officinalis), planta que ha ganado importancia en el campo de la investigación por sus diversos atributos biológicos como: antiinflamatorio, antimicrobiano, antioxidante y anticancerígeno, entre otros; resultados que debe a sus metabolitos secundarios como: el ácido carnósico, el carnosol, el ácido rosmárico y el alcanfor, entre otros más, aunado a un potencial efecto cuando es aplicado. También se mencionan algunas metodologías que buscan la extracción de los componentes biológicamente activos del romero.

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Extraction of rosmarinic acid from Salvia officinalis L. using tunable deep eutectic solvent and its physiochemical properties

Albalushi,

Chua,

Ghanem

et al. 2023

Asia-Pacific J Chem Eng

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Rosmarinic acid (RA) is a phenolic compound known for its remarkable antioxidant, antiallergic, antimicrobial, anticarcinogenic and anti‐inflammatory properties, making it highly valuable for diverse industrial applications such as medicine formulation, cosmetic production and food additives. This study focused on the green extraction of RA and antioxidants from Salvia officinalis L. using deep eutectic solvents (DESs). Various DESs were prepared using choline chloride (ChCl) as the sole hydrogen bond acceptor (HBA) with various hydrogen bond donors (HBDs), including acetic acid (AA), propanoic acid (PA), malonic acid (MA) and ethylene glycol (EG) at different compositions (1:1, 1:2 and 2:1) and water content (0–30%). The resulting clear and homogeneous DESs were characterised by Fourier‐transform infrared (FTIR) analysis, density measurements and Nile red assay to investigate their physicochemical properties. Ultrasound‐assisted extraction was performed with the successfully formed DESs at 70°C for 30 min, using a solid‐solvent ratio of 1:30 g/mL to extract RA and antioxidants from S. officinalis L. leaves. Stable DESs (ChCl‐AA, ChCl‐MA, ChCl‐PA and ChCl‐PG) were formed at the molar ratio of 1:2. The formation of hydrogen bonds in the DESs was confirmed by FTIR spectra (3800–3000 cm−1). The DESs densities decreased with increasing temperature and water content. ChCl‐MA DES was the most polar, with the lowest transition energy, value of 44.672 kcal mol−1. ChCl‐EG DES extract (1:2 molar ratio, 30% water content) yielded the highest RA (49.619 ppm), which is 12.2% higher than the methanol extract. ChCl‐MA DES extract (1:2 molar ratio, 10% water content) showed 11.57% higher antioxidant activity than methanol extract, with an inhibition percentage of 92.663%. Overall, ChCl‐EG (30% water content) and ChCl‐MA (10% water content) at the molar ratio of 1:2 are viable green alternatives to conventional solvents for extracting RA and antioxidants from S. officinalis L., respectively.

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Recent Advances in the Analysis of Rosmarinic Acid From Herbs in the Lamiaceae Family

Cited by 41 publications

References 92 publications

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Changes in beneficial bioactive compounds in eight traditional herbal liqueurs during a one‐month maceration process

Romero (Rosmarinus officinalis L.): su origen, importancia y generalidades de sus metabolitos secundarios

Extraction of rosmarinic acid from Salvia officinalis L. using tunable deep eutectic solvent and its physiochemical properties

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