Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/74813
Registo completo
Campo DC | Valor | Idioma |
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dc.contributor.author | Silva, Amélia M. | por |
dc.contributor.author | Félix, Luís M. | por |
dc.contributor.author | Teixeira, Isabel | por |
dc.contributor.author | Martins-Gomes, Carlos | por |
dc.contributor.author | Schäfer, Judith | por |
dc.contributor.author | Souto, Eliana B. | por |
dc.contributor.author | Santos, Dario J. | por |
dc.contributor.author | Bunzel, Mirko | por |
dc.contributor.author | Nunes, Fernando M. | por |
dc.date.accessioned | 2021-11-30T10:59:22Z | - |
dc.date.available | 2021-11-30T10:59:22Z | - |
dc.date.issued | 2021-12-30 | - |
dc.identifier.citation | Silva, Amélia M.; Félix, Luís M.; Teixeira, Isabel; Martins-Gomes, Carlos; Schäfer, Judith; Souto, Eliana B.; Santos, Dario J.; Bunzel, Mirko; Nunes, Fernando M., Orange thyme: phytochemical profiling, in vitro bioactivities of extracts and potential health benefits. Food Chemistry: X, 12(100171), 2021 | por |
dc.identifier.issn | 2590-1575 | por |
dc.identifier.uri | https://hdl.handle.net/1822/74813 | - |
dc.description.abstract | 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. | por |
dc.description.sponsorship | This research was supported by INTERACT project–“Integrative Research in Environment, Agro-Chains and Technology”, no. NORTE 01-0145-FEDER-000017, in its line of research entitled ISAC, co financed by the European Regional Development Fund (ERDF) through NORTE 2020 (North Regional Operational Program 2014/ 2020). By funds from the Portuguese Science and Technology Founda tion (FCT), Ministry of Science and Education (FCT/MEC) through na tional funds, and co-financed by FEDER/COMPETE/POCI, under the projects UIDB/04033/2020 (CITAB) and UIDB/00616/2020 and UIDP/ 00616/2020 (CQ-VR). The authors would like to thank the grants from INTERACT project: BI/UTAD/INTERACT/ISAC/203/2016 to L.F and BIM/UTAD/30/2018 to C.M.G. | - |
dc.language.iso | eng | por |
dc.publisher | Elsevier 1 | por |
dc.relation | UIDB/04033/2020 | - |
dc.relation | UIDB/00616/2020 | - |
dc.relation | UIDP/00616/2020 | - |
dc.relation | BI/UTAD/INTERACT/ISAC/203/2016 | - |
dc.relation | BIM/UTAD/30/2018 | - |
dc.rights | openAccess | por |
dc.subject | Orange thyme | por |
dc.subject | Phenolic composition | por |
dc.subject | Antioxidant activity | por |
dc.subject | Anti-proliferative | por |
dc.subject | Anti-inflammatory activity | por |
dc.subject | Aqueous extract | por |
dc.subject | Hydroethanolic extract | por |
dc.subject | Radical scavenging activities | por |
dc.subject | Apigenin (PubChem CID: 5280443) | por |
dc.subject | Eriodictyol (Pubchem CID 440735) | por |
dc.subject | Luteolin (PubChem CID: 5280445) | por |
dc.subject | Rosmarinic acid (PubChem CID: 5281792) | por |
dc.subject | Salvianolic acid I (Pubchem CID 10459878) | por |
dc.subject | Salvianolic acid K (Pubchem CID 10482829) | por |
dc.title | Orange thyme: phytochemical profiling, in vitro bioactivities of extracts and potential health benefits | por |
dc.type | article | - |
dc.peerreviewed | yes | por |
dc.relation.publisherversion | https://www.sciencedirect.com/journal/food-chemistry-x | por |
dc.comments | CEB55025 | por |
oaire.citationIssue | 100171 | por |
oaire.citationVolume | 12 | por |
dc.date.updated | 2021-11-29T22:40:46Z | - |
dc.identifier.doi | 10.1016/j.fochx.2021.100171 | por |
dc.description.publicationversion | info:eu-repo/semantics/publishedVersion | - |
dc.subject.wos | Science & Technology | por |
sdum.journal | Food Chemistry: X | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_55025_1.pdf | 906,8 kB | Adobe PDF | Ver/Abrir |