Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods
| Autor: | Vicente Beltrán-Campos, Sandra Neli Jimenez-Garcia, Luis Miguel Contreras-Medina, Moises Alejandro Vazquez-Cruz, Ana A. Feregrino-Perez, Juan Fernando García-Trejo, Xóchitl Sofía Ramírez-Gómez |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
drying processes 030309 nutrition & dietetics DPPH medicine.medical_treatment Phytochemicals Pharmaceutical Science biological activity phenolic compounds Antioxidants Article Analytical Chemistry lcsh:QD241-441 Structure-Activity Relationship 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Organic chemistry Phenols Drug Discovery medicine Food science Spices Physical and Theoretical Chemistry 0303 health sciences Plants Medicinal ABTS biology Plant Extracts Organic Chemistry Biological activity 04 agricultural and veterinary sciences 040401 food science Freeze Drying chemistry Chemistry (miscellaneous) Polyphenol biology.protein Molecular Medicine Ferric Medicine Traditional Peroxidase medicine.drug |
| Zdroj: | Molecules Volume 25 Issue 7 Molecules, Vol 25, Iss 1601, p 1601 (2020) |
| ISSN: | 1420-3049 |
| DOI: | 10.3390/molecules25071601 |
| Popis: | Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of &alpha amylase, &alpha glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2&prime azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry. |
| Databáze: | OpenAIRE |
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