Author(s): Barciela, Paula ; Rodrigues, Daniele B. ; Perez-Vazquez, Ana ; Silveira, Tayse F.F. da ; Pires, Tânia C.S.P. ; Mandim, Filipa ; Carpena, Maria ; Pereira, Carla ; Ferreira, Isabel C.F.R. ; Barros, Lillian ; Prieto, Miguel A.
Date: 2025
Persistent ID: http://hdl.handle.net/10198/34462
Origin: Biblioteca Digital do IPB
Subject(s): Hypericum spp.; Nutrients; LC-MS; Polyphenols; Anthocyanins; Antimicrobial activity; Natural antioxidants; Product-based food applications
This study characterizes two species of the genus Hypericum to envisage their applicability as effective and versatile functional foods, dietary supplements, and food preservatives. A wide phenolic composition was found in both extracts, highlighting flanovoids for H. japonicum and xanthones for H. sampsonii. Moreover, anthocya- nins were analyzed for the first time in the latter plant. Antioxidant capacity was highlighted by oxidative he- molysis inhibition assay (OxHLIA), where H. japonicum was more effective (lower EC50) than antioxidant Trolox (16.3 < 21.8 μg/mL). H. sampsonii extract inhibited lipid peroxidation in the thiobarbituric acid reactive sub- stances (TBARS) method (EC50 = 17.05 μg/mL) compared to Trolox (EC50 = 5.8 μg/mL). H. japonicum anti- bacterial activity showed a minimum inhibitory concentration (MIC) of 0.007 mg/mL, even lower than the control. These results indicate the bioactive potential of both extracts, as well as the importance of evaluating the food-related bioactive components of medicinal plants and the mechanisms involved in their bioactivities.
