Comparison of phenolic content, antioxidant capacity and anti-inflamatory activity of commercial herbal infusions

Authors

  • Erika Elizabeth Muñoz-Velázquez Programa en Alimentos del Centro de la República (PROPAC). Facultad de Química. Universidad Autónoma de Querétaro, C. U. Cerro de las Campanas s/n, Querétaro, Querétaro, 76010. Tel: (442) 192-1307. Ext. 5577. Fax: (442)192-1304
  • Karla Rivas-Díaz Programa en Alimentos del Centro de la República (PROPAC). Facultad de Química. Universidad Autónoma de Querétaro, C. U. Cerro de las Campanas s/n, Querétaro, Querétaro, 76010. Tel: (442) 192-1307. Ext. 5577. Fax: (442)192-1304
  • Ma. Guadalupe Flavia Loarca-Piña
  • Sandra Mendoza-Díaz Programa en Alimentos del Centro de la República (PROPAC). Facultad de Química. Universidad Autónoma de Querétaro, C. U. Cerro de las Campanas s/n, Querétaro, Querétaro, 76010. Tel: (442) 192-1307. Ext. 5577. Fax: (442)192-1304
  • Rosalía Reynoso-Camacho Programa en Alimentos del Centro de la República (PROPAC). Facultad de Química. Universidad Autónoma de Querétaro, C. U. Cerro de las Campanas s/n, Querétaro, Querétaro, 76010. Tel: (442) 192-1307. Ext. 5577. Fax: (442)192-1304
  • Minerva Ramos-Gómez Programa en Alimentos del Centro de la República (PROPAC). Facultad de Química. Universidad Autónoma de Querétaro, C. U. Cerro de las Campanas s/n, Querétaro, Querétaro, 76010. Tel: (442) 192-1307. Ext. 5577. Fax: (442)192-1304

DOI:

https://doi.org/10.29312/remexca.v3i3.1443

Keywords:

Peumus boldus, Mentha piperita L., Matricaria chamomilla L., antioxidant capacity, COX-2 inhibition

Abstract

Actually there is an increase on infusion consumption due their beneficial properties, which are attributable to the presence of phenolic compounds. By this reason, the aim of this study was to assess phenolic content, antioxidant capacity and anti-inf lammatory capacity of commercial infusions of peppermint (Mentha piperita L.), lemon grass (Cymbopogon citratos), chamomile (Matricaria chamomilla L.), arnica (Heterotheca inuloides) and boldo (Peumus boldus Molina) obtained in supermarket in 2009. Phenols content and antioxidant capacity were defined by spectrophotometry techniques. Also, identification and quantification of phenolic compound was made by HPLC. The anti-inflammatory activity was assessed by inhibition of ciclooxigenasa-2 (COX-2) enzyme. Boldo infusion had greatest content of phenolic compounds and greater antioxidant capacity measured by ABT techniques, followed by chamomile infusions by FRAP method. In assessed infusions ten different compounds were identified, finding in higher concentration the compounds catechin, epigallocatechin gallate, rosmarinic acid and eriocitrin. As for inhibitory capacity on COX-2, chamomile and lemon samples had higher percentages of inhibition, followed by boldo infusion. In general, results suggest that boldo and peppermint commercial infusions show biological properties with potential benefits for health.

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Vol. 3, Núm. 3

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Published

2018-07-11

How to Cite

Muñoz-Velázquez Erika Elizabeth, Rivas-Díaz Karla, Loarca-Piña Ma. Guadalupe Flavia, Mendoza-Díaz Sandra, Reynoso-Camacho Rosalía, and Ramos-Gómez Minerva. 2018. “Comparison of Phenolic Content, Antioxidant Capacity and Anti-Inflamatory Activity of Commercial Herbal Infusions”. Revista Mexicana De Ciencias Agrícolas 3 (3). México, ME:481-95. https://doi.org/10.29312/remexca.v3i3.1443.

Issue

Vol. 3 No. 3 (2012)

Section

Articles

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