| Autor: |
Amélia M. Silva, Luís M. Félix, Isabel Teixeira, Carlos Martins-Gomes, Judith Schäfer, Eliana B. Souto, Dario J. Santos, Mirko Bunzel, Fernando M. Nunes |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 12, Iss , Pp 100171- (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2021.100171 |
| Popis: |
Orange thyme (Thymus fragrantissimus) is becoming widely used in food as a condiment and herbal tea, nevertheless its chemical composition and potential bioactivities are largely unknown. Thus the objective of this work is to obtain a detailed phytochemical profile of T. fragrantissimus by exhaustive ethanolic extraction and by aqueous decoction mimicking its consumption. Extracts showed high content in rosmarinic acid, luteolin-O-hexuronide and eriodictyol-O-hexuronide; these were the main phenolic compounds present in orange thyme accounting for 85% of the total phenolic compounds. Orange thyme extracts presented high scavenging activity against nitric oxide and superoxide radicals. Both extracts presented significant inhibitory effect of tyrosinase activity and moderate anti-acetylcholinesterase activity. Both extracts showed a good in vitro anti-inflammatory activity and a weak anti-proliferative/cytotoxic activity against Caco-2 and HepG2 cell lines supporting its safe use. Orange thyme is a very good source of bioactive compounds with potential use in different food and nutraceutical industries. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
|
