Mostrar el registro sencillo del ítem
dc.contributor.author
Rodriguez Vaquero, Maria Jose
dc.contributor.author
Vallejo, Claudia Veronica
dc.contributor.author
Aredes Fernández, Pedro Adrián
dc.date.available
2017-02-03T20:40:13Z
dc.date.issued
2014
dc.identifier.citation
Rodriguez Vaquero, Maria Jose; Vallejo, Claudia Veronica; Aredes Fernández, Pedro Adrián; Biological activity of phenolic compounds from argentinean herbs infusions; Bentham Science Publishers; The Open Conference Proceedings Journal; 5; -1-2014; 1-7
dc.identifier.issn
2210-2892
dc.identifier.uri
http://hdl.handle.net/11336/12507
dc.description.abstract
Argentinean herbal infusions were studied for their beneficial biological properties and secondary metabolites content, such as phenolic compounds in order to find new natural products beneficial. The modifications of antihypertensive and antioxidant activities by the addition of commonly used additives (lemon, sugar and sweetener) were studied also. Ilex paraguaiensis infusion showed the highest concentration of phenolic compounds and flavonoid fraction, the supplementation with lemon juice increased the phenolic compound content. All infusion showed high DPPH radical scavenging assays and additives did not modify significantly this activity. The infusion of I. paraguaiensis presents the maximum viability reduction of Escherichia coli and Staphylococcus aureus and the herbs combination Lippia integrifolia-Ilex paraguaiensis was the most effective to reduce S. aureus and E.coli viability. The phenolic compounds concentration as well as the qualitative composition of each infusion plays an important role in the antimicrobial activity. Because the high correlation between the concentration of total phenolic compounds and antioxidant and antihypertensive activities, we can infer that the phenolic compounds are responsible for such activities. The results obtained allow us to propose the herbs studied as potential natural antioxidants and antihypertensive compounds that could be used in pharmaceutical and food industries.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Bentham Science Publishers
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Herbs Infusions
dc.subject
Antioxidant Activity
dc.subject
Phenolic Compounds
dc.subject
Antihypertensive Properties
dc.subject
Antibacterial Capacity
dc.subject.classification
Biotecnología Agrícola y Biotecnología Alimentaria
dc.subject.classification
Biotecnología Agropecuaria
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Biological activity of phenolic compounds from argentinean herbs infusions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-02-03T14:03:51Z
dc.journal.volume
5
dc.journal.pagination
1-7
dc.journal.pais
Emiratos Árabes Unidos
dc.journal.ciudad
Sharjah
dc.description.fil
Fil: Rodriguez Vaquero, Maria Jose. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Vallejo, Claudia Veronica. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
The Open Conference Proceedings Journal
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://benthamopen.com/ABSTRACT/TOPROCJ-5-2-1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.2174/2210289201405030001
Archivos asociados