Extracts of Eryngium foetidum Leaves from the Amazonia Were Efficient Scavengers of ROS and RNS

L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of leaves, obtained by ultr...

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Bibliographic Details
Published in:Antioxidants 2023-05, Vol.12 (5), p.1112
Main Authors: Leitão, Deusa do Socorro Teixeira Costa, Barbosa-Carvalho, Anna Paula Pereira, de Siqueira, Francilia Campos, Sousa, Railson Pontes E, Lopes, Alessandra Santos, Chisté, Renan Campos
Format: Article
Language:English
Subjects:
Amazonian plants
antioxidant capacity
Antioxidants
Chlorogenic acid
Eryngium foetidum
Ethanol
Food
green chemistry
Leaves
Oxidation
Phenolic compounds
Physiology
Plant extracts
Reactive nitrogen species
Reactive oxygen species
Solvents
Ultrasonic imaging
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Summary:L. is an edible plant widespread in Amazonian cuisine and its leaves have high levels of promising phenolic compounds for the production of extracts to be used as natural antioxidant additives. In this study, the in vitro scavenging capacity of three freeze-dried extracts of leaves, obtained by ultrasound-assisted extraction using green solvents [water (H O), ethanol (EtOH), and ethanol/water (EtOH/H O)], was investigated against the most common reactive oxygen species (ROS) and reactive nitrogen species (RNS) generated in both physiological and food systems. Six phenolic compounds were identified, chlorogenic acid (2198, 1816 and 506 μg/g) being the major compound for EtOH/H O, H O, and EtOH extracts, respectively. All extracts were efficient in scavenging all the ROS and RNS (IC = 45-1000 µg/mL), especially ROS. The EtOH/H O extract showed the highest contents of phenolic compounds (5781 μg/g) and showed the highest efficiency in scavenging all the reactive species, with high efficiency for O (IC = 45 μg/mL), except for ROO , for which EtOH extract was the most efficient. Therefore, leaf extracts, especially EtOH/H O, showed high antioxidant potential to be used as natural antioxidants in food formulations and are promising for nutraceuticals products.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox12051112