Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary. (August 2020)

• Record Type: Journal Article
• Authors: Munekata, Paulo E.S.; Alcántara, Cristina; Žugčić, Tihana; Abdelkebir, Radhia; Collado, María Carmen; García-Pérez, Jose V.; Jambrak, Anet Režek; Gavahian, Mohsen; Barba, Francisco J.; Lorenzo, José M.
• Is Part Of: Food research international. Volume 134(2020)
• Publication Date: 2020-08
• Subjects: TOF–LC–MS–MS analysis -- Bioactive compounds -- Anti-inflammatory -- Probiotic -- Antimicrobial thyme -- Flavonoid -- Carotenoid; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109242
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: UAE limited the extraction of polyphenols from thyme and rosemary. UAE improved the extraction of carotenoids from thyme and rosemary. Aqueous extracts with UAE stimulated the activity of L. casei and Bifidobacterium. Thyme aqueous extract with UAE inhibited Salmonella enterica growth rate. UAE improved the aqueous extraction of antimicrobial compounds from thyme. Abstract: Mediterranean herbs, specially thyme and rosemary, are important ingredients in food preparation and more recently have been studied as natural sources of bioactive compounds. This study aimed to study the effect of matrix (thyme vs. rosemary), and extraction protocol (conventional extraction vs. ultrasound assisted extraction) solvent composition (water vs. 50:50 ethanol:water solution) on the extraction of high value compounds (phenolic compounds, flavonoids and carotenoids) and also explore the antioxidant, antimicrobial ( Listeria innocua, Staphylococcus aureus, and Salmonella enterica ), probiotic ( Lactobacillus casei and Bifidobacterium lactis ), and anti-inflammatory activities. The phenolic, flavonoid and carotenoid content of extracts was greatly influenced by extraction conditions wherein the ultrasound pre-treatment improved the extraction of carotenoids but induced the opposite effect for polyphenols and flavonoids in both herbs. Only the aqueous extract of thyme obtained from ultrasound pre-treatment was the only extract that inhibited the growth of potentially pathogenic bacteria, stimulated the probiotic bacteria and achieved high anti-inflammatory and antioxidant activity. Moreover, this extract also was rich on phenolic compounds (such as p-coumaric acid 4- O -glucoside, kaempferol 3- O -rutinoside, feruloyl glucose, and 4-vinylguaiacol) and carotenoids. Therefore, ultrasound extraction of bioactive compounds with water as solvent could be explored in food and pharmaceutical applications.