The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent

Cerda, Alejandra; Martı́nez, Marı́a Eugenia; Soto, Carmen; Poirrier, Paola; Correa, Jose Ricardo Perez; Vergara‐Salinas, José Rodrigo; Zúñiga, Marı́a Elvira

doi:10.1016/j.foodchem.2012.12.044

Cited by 35 publications

(22 citation statements)

References 26 publications

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“…The same enzyme was also used for the pre-treatment of green tea residues and to improve the extraction of metabolites, where it was applied under mild conditions (temperature below 60 °C), since this preserves the integrity of other by-products such as pigments and polyphenols (Zhang et al, 2016). Many studies have demonstrated that the use of enzymes increases the amount of phenolic compounds extracted as well as the antioxidant activity (Cerda et al, 2013). The enzymatic extraction of polyphenolic compounds occurs via the hydrolytic degradation of polysaccharides from the plant cell wall, which retains the phenolic compounds in a network of polysaccharides and lignin bound by hydrogen or hydrophobic bonds.…”

Section: Resultsmentioning

confidence: 99%

Enzyme-assisted extraction of polyphenols from green yerba mate

Heemann

Heemann²,

Kalegari

et al. 2019

Braz. J. Food Technol.

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The enzyme-assisted extraction of bioactive compounds from plants has been studied as an alternative green technology and the carbohydrases have been candidates to improve the extraction process of numerous such compounds from plants. Polyphenols are secondary plant metabolites, generally involved in the defense against different types of stress and yerba mate (Ilex paraguariensis A. St.-Hil., Aquifoliaceae) is a natural source of these antioxidant compounds. The aim of this work was to evaluate the enzyme-assisted extraction of polyphenols from green yerba mate employing response surface methodology (RSM), in order to determine the best extraction conditions. The independent variables were temperature (33.2 to 66.8 °C), enzyme concentration (0 to 336 FGBU/100g), reaction time (19 to 221 minutes) and pH (2.82 to 6.18). The use of carbohydrases increased the extraction of polyphenols from about 38.67% to 52.08%. The present results showed that all the independent variables were significant at the linear level and that temperature and pH were not significant at the quadratic level. The interactions of temperature and pH; enzyme and reaction time; and enzyme and pH were significant. The regression model presented a determination coefficient (R 2 ) close to 0.85 and a fitted value close to 0.45. Considering the results of this study and their industrial viability, the best conditions for the extraction of polyphenols from green yerba mate are a temperature of 50.0 °C, enzyme concentration of 168 FGB/100 g, reaction time of 120 minutes and pH value of 4.50. This study was the first RSM-based report of the optimization of the enzyme-assisted extraction of total phenolic compounds from green yerba mate.

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Section: Resultsmentioning

confidence: 99%

Enzyme-assisted extraction of polyphenols from green yerba mate

Heemann

Heemann²,

Kalegari

et al. 2019

Braz. J. Food Technol.

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“…Furthermore, antioxidant properties of thyme extracts have been reported in numerous papers [8, 26, 27]. Natural antioxidants with their ability to scavenge free radicals can protect the cells from different diseases such as cancer [28].…”

Section: Discussionmentioning

confidence: 99%

Proapoptotic and Antiproliferative Effects of Thymus caramanicus on Human Breast Cancer Cell Line (MCF‐7) and Its Interaction with Anticancer Drug Vincristine

Esmaeili‐Mahani

Falahi

Yaghoobi

2014

Evidence-Based Complementary and Alternative Medicine

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Thymus caramanicus Jalas is one of the species of thymus that grows in the wild in different regions of Iran. Traditionally, leaves of this plant are used in the treatment of diabetes, arthritis, and cancerous situation. Therefore, the present study was designed to investigate the selective cytotoxic and antiproliferative properties of Thymus caramanicus extract (TCE). MCF-7 human breast cancer cells were used in this study. Cytotoxicity of the extract was determined using MTT and neutral red assays. Biochemical markers of apoptosis (caspase 3, Bax, and Bcl-2) and cell proliferation (cyclin D1) were evaluated by immunoblotting. Vincristine was used as anticancer control drug in extract combination therapy. The data showed that incubation of cells with TCE (200 and 250 μg/mL) significantly increased cell damage, activated caspase 3 and Bax/Bcl2 ratio. In addition, cyclin D1 was significantly decreased in TCE-treated cells. Furthermore, concomitant treatment of cells with extract and anticancer drug produced a significant cytotoxic effect as compared to extract or drugs alone. In conclusion, thymus extract has a potential proapoptotic/antiproliferative property against human breast cancer cells and its combination with chemotherapeutic agent vincristine may induce cell death effectively and be a potent modality to treat this type of cancer.

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“…antioxidant (Cerda et al 2013);antifungal (Sellamuthu et al 2013);antimicrobial (Alinezhad et al 2013); antibacterial (Nedorostova et al 2011;Ballester-Costa et al 2013;Sfeir et al 2013 anti-diarrhea, febrifuge, and pectoral effects (Joudi et al 2011);antioxidant and antibacterial (Aliakbarlu & Shameli 2013) aerial parts Table 1 to be continued Within the aforementioned properties, a common need is the availability of natural extracts with preservative action, aimed to avoid oxidation and spoilage by microorganisms combined with pleasant taste or odour. Moreover, the scientific verification of the biological activity of plants with potential antimicrobial activities is needed, but unfortunately most of the medicinal and aromatic plants have not yet been exploited for their bioactivities.…”

Section: Medicinal Plants Of the Family Lamiaceaementioning

confidence: 99%

Medicinal plants of the family Lamiaceae as functional foods - a review

Carović‐Stanko¹,

Petek²,

Grdiša³

et al. 2016

Czech J. Food Sci.

173

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Carović-Stanko K., Petek M., Grdiša M., Pintar J., Bedeković D., Herak Ćustić M., Satovic Z. (2016) Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health.

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The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent

Cited by 35 publications

References 26 publications

Enzyme-assisted extraction of polyphenols from green yerba mate

Enzyme-assisted extraction of polyphenols from green yerba mate

Proapoptotic and Antiproliferative Effects of Thymus caramanicus on Human Breast Cancer Cell Line (MCF‐7) and Its Interaction with Anticancer Drug Vincristine

Medicinal plants of the family Lamiaceae as functional foods - a review

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