Salvia rosmarinus (Lamiaceae), previously known as Rosmarinus officinalis, is a plant cultivated worldwide, native to the Mediterranean region. Its leaves are traditionally used for cooking. This species possesses numerous biological activities, including antioxidant, antimicrobial, anticancer, anti-inflammatory, and hepatoprotective properties. These biological properties are due to the presence of phenolic compounds, including rosmarinic acid and phenolic diterpenoids, such as carnosic acid and carnosol. In this study, we investigated the chemical composition of a green extract obtained by maceration with ethyl lactate for the first time. Seventy-five compounds were tentatively identified by UHPLC–ESI–MS/MS, including six organic acids, six cinnamic acid derivatives, five fatty acids, eighteen flavonoids, and thirty-eight terpenoids. Thus, abietane-type diterpenoids from the ethyl lactate extract were the predominant diterpenoids in the Chilean S. rosmarinus species, in contrast to the Chinese species, in which labdane and isopimarane-type diterpenoids were found for the first time. Finally, our study confirms that the extraction of S. rosmarinus with green ethyl lactate as a solvent is efficient and sustainable for the identification of flavonoids, phenols, and terpenoids from leaves.
In this study, isolation and purification of lichen substances from Usnea cornuta were performed using conventional solvents, green solvents and green technologies. In addition, several lichen compounds were tentatively identified by UHPLC/ESI/MS/MS and usnic acid, diffractaic and galbinic acids were quantified as well. Limonene, ethyl lactate and methanol, were compared regarding their extraction properties and antioxidant capacities, determined by DPPH, ORAC, and FRAP assays. In the ethyl lactate, methanol and limonene extracts, 28 compounds in all, were detected for the first time by high resolution UHPLC-MS/MS fingerprinting. Untargeted metabolomics tentatively identified 14 compounds from the methanolic extract, 4 from limonene extract, and 20 metabolites from ethyl lactate extract. The green extract of ethyl lactate showed a similar antioxidant capacity to toxic methanol extract, except at ORAC assay where it was higher. Therefore, ethyl lactate can replace methanol, to provide more sustainable green chemistry methods.
Como parte de un programa de valorización de alimentos bolivianos a partir de sus propiedades químicas se estudió algunos cambios fisicoquímicos en los tubérculos de Oxalis tuberosa, especie conocida en la región andina bajo el nombre de “oca”. El tubérculo de Oxalis tuberosa es un alimento representativo de los Andes de Sudamérica y es el tercer tubérculo más cultivado en Bolivia después de la papa y la yuca. La oca, es fuente una buena fuente de almidón, minerales, vitamina C y compuestos fenólicos. A pesar de ser un alimento con tales características, su producción está disminuyendo, debido a que ésta es destinada en su mayoría para el auto consumo. Para ser más aceptable por la población, se acostumbra su exposición a la luz solar previa al consumo, esto, para incrementarle su dulzor natural (aumento de azúcares libres). En el presente trabajo se investigó la influencia de la radiación solar total sobre algunas propiedades fisicoquímicas: sólidos solubles, color, humedad, acidez titulable y pH de algunas accesiones de oca producidas en La Paz, Bolivia. Se evaluaron variedades recién cosechadas y de mercados locales y se expusieron al sol durante 10 días (5 h/día). Los resultados indican que la mayoría de las muestras no pierden humedad y acidez titulable significativamente, pero sí existen cambios significativos en los sólidos solubles, color y pH. Se pudo determinar que el tiempo de exposición solar óptimo para que llegar a un máximo dulzor oscila entre 5 a 10 días en muestras recién cosechadas y entre 3 a 6 días en muestras comerciales.
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