Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts

Beatriz Nunes Silva; Vasco Cadavez; Pedro Ferreira-Santos; José António Teixeira; Ursula Gonzales-Barron

doi:10.3390/foods_2020-07739

Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts

Beatriz Nunes Silva, Vasco Cadavez, Pedro Ferreira-Santos, José António Teixeira, Ursula Gonzales-Barron^*

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

Abstract

Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender (Lavandula stoechas), lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity.

Original language	English
Number of pages	6
Journal	Proceedings
Volume	70
DOIs	https://doi.org/10.3390/foods_2020-07739
Publication status	Published - 2021
Externally published	Yes
Event	1st International Electronic Conference on Food Science and Functional Foods - Duration: 10 Nov 2020 → 25 Nov 2020

Keywords

Phenolics
Solid-liquid
Soxhlet
Aqueous extraction
Ethanolic extraction

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10.3390/foods_2020-07739Licence: CC BY

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@article{a3990da65e7e4f5890f843668b2a1361,

title = "Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts",

abstract = "Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender (Lavandula stoechas), lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity.",

keywords = "Phenolics, Solid-liquid, Soxhlet, Aqueous extraction, Ethanolic extraction",

author = "Silva, {Beatriz Nunes} and Vasco Cadavez and Pedro Ferreira-Santos and Teixeira, {Jos{\'e} Ant{\'o}nio} and Ursula Gonzales-Barron",

year = "2021",

doi = "10.3390/foods_2020-07739",

language = "English",

volume = "70",

journal = "Proceedings",

issn = "2504-3900",

publisher = "MDPI",

note = "1st International Electronic Conference on Food Science and Functional Foods ; Conference date: 10-11-2020 Through 25-11-2020",

}

TY - JOUR

T1 - Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts

AU - Silva, Beatriz Nunes

AU - Cadavez, Vasco

AU - Ferreira-Santos, Pedro

AU - Teixeira, José António

AU - Gonzales-Barron, Ursula

PY - 2021

Y1 - 2021

N2 - Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender (Lavandula stoechas), lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity.

AB - Natural extracts have been proposed as preservatives to increase the safety of various food products. In this work, the phytochemical and antioxidant profiles of French lavender (Lavandula stoechas), lemon balm, basil, tarragon, salvia, and spearmint extracts were studied. The results show that hydroethanolic extracts may be more effective as biopreservatives if moderate temperatures are used in the extraction process, as they revealed higher phenolic content. More specifically, the results also show that lemon balm extracts present a great potential to be used as biopreservatives, due to their high-level phenolic and flavonoid contents and antioxidant activity.

KW - Phenolics

KW - Solid-liquid

KW - Soxhlet

KW - Aqueous extraction

KW - Ethanolic extraction

U2 - 10.3390/foods_2020-07739

DO - 10.3390/foods_2020-07739

M3 - Conference article

SN - 2504-3900

VL - 70

JO - Proceedings

JF - Proceedings

T2 - 1st International Electronic Conference on Food Science and Functional Foods

Y2 - 10 November 2020 through 25 November 2020

ER -

Extraction, chemical characterization, and antioxidant activity of bioactive plant extracts

Abstract

Keywords

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