Non-Volatile and Volatile Bioactives of L., L. and L. Extracts with Potential Use in the Development of Functional Beverages

Overview

Journal Antioxidants (Basel)

Date 2022 Jun 24

PMID 35740037

Authors

Ivanka Males

Verica Dragovic-Uzelac

Igor Jerkovic

Zoran Zoric

Sandra Pedisic

Maja Repajic

Ivona Elez Garofulic

Ana Dobrincic

Affiliations

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Abstract

Functional beverages based on herbal extracts are highly demanded products due to the presence of bioactives with promising health benefits and interesting and characteristic sensory properties. Mediterranean medicinal and aromatic herbs contain a wide range of bioactives (non-volatile polyphenols, volatile terpenes) that are important constituents of herbal extracts and essential oils. The antioxidant capacity and potential health benefits of these bioactives could be associated with their synergistic effects. Therefore, this study aimed to characterize the non-volatile and volatile bioactives of sage L.), wild thyme ( L.) and laurel ( L.) aqueous extracts and their two- and three-component mixtures as well as their antioxidant capacity. The content of total phenols, flavonoids, hydroxycinnamic acids and flavonols was determined spectrophotometrically. Individual polyphenols were analyzed by LC-MS/MS, the volatiles were analyzed by HS-SPME/GC-MS, and the antioxidant capacity was analyzed by ORAC and DPPH assays. The results showed that aqueous extracts of all examined herbs and their mixtures contained a high content of phenolic compounds ranging from 0.97 to 2.79 g L of the sample, among which the most common were flavonols. At the same time, mono- and sesquiterpenes were the main volatiles. All extracts showed high antioxidant capacity, especially (781.62 ± 5.19 μmol TE mL of the sample in the DPPH assay; 1896.10 ± 8.77 μmol TE mL of the sample in the ORAC assay) and the two-component mixture of and (679.12 ± 5.19 μmol TE mL in the DPPH assay; 1913.38 ± 8.77 μmol TE mL in the ORAC assay). Mixtures of herbal extracts have been shown to possess additive or synergistic effects, consequently contributing to higher antioxidant capacity. Therefore, two-component mixtures of herbal extracts showed promising potential for the production of functional beverages.

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