Author(s):
Sprea, Rafael M. ; Caleja, Cristina ; Finimundy, Tiane C. ; Calhelha, Ricardo C. ; Pires, Tânia C.S.P. ; Amaral, Joana S. ; Prieto Lage, Miguel A. ; Ferreira, Isabel C.F.R. ; Pereira, Eliana ; Barros, Lillian
Date: 2024
Persistent ID: http://hdl.handle.net/10198/30035
Origin: Biblioteca Digital do IPB
Project/scholarship:
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT;
info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT;
info:eu-repo/grantAgreement/FCT/CEEC IND4ed/2021.03908.CEECIND%2FCP1677%2FCT0004/PT;
info:eu-repo/grantAgreement/FCT/PDQI/2020.08092.BD/PT;
Subject(s): Bioactive compounds; Essential oil; Lamiaceae family; Volatile compounds
Description
The Lamiaceae family, which includes several well-known aromatic plants, is scientifically relevant due to its essential oils (EOs). In this work, four EOs from Mediterranean species, namely Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., and Thymus vulgaris L., were evaluated for their volatile profiles and the biological activity in vitro to assess their potential use in the food and cosmetic sector. GC/MS analysis revealed dominant compounds, such as carvacrol, thymol, and eucalyptol. Regarding biological action, the samples exhibited antioxidant, cytotoxic, anti-inflammatory, antimicrobial, and antifungal activities, with O. vulgare and T. officinalis standing out. T. vulgaris showed the lowest EC50 in the reducing power assay, and O. vulgare had the lowest EC50 in the DPPH assay. Most EOs also displayed excellent anti-inflammatory responses and antifungal properties, with O. vulgare and T. vulgaris also demonstrating antibacterial activity. All EOs from Mediterranean species showed cytotoxicity against tumoral cell lines. Overall, the selected EOs stood out for their interesting bioactivities, with the obtained results underscoring their potential as natural preservatives and bioactive agents in various industrial applications, including food, pharmaceuticals, and cosmetics.
This work was supported by national funding by FCT/MCTES (PIDDAC): CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020); national funding by SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); national funding by FCT, P.I., through the institutional and individual scientific employment program-contracts for L. Barros, R. Calhelha, and E. Pereira (2021.03908.CEECIND); and research contracts ofC. Caleja, T. Finimundy, and T.C.S.P. Pires (VIIAFOOD project no. C644929456-00000040) and RafaelMascoloti Sprea (2020.08092.BD)
