PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF THE BIOACTIVE PROPERTIES OF TISANES PREPARED FROM AROMATIC AND MEDICINAL PLANTS
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resumo
The antioxidant, antidiabetic and anti-inflammatory properties of different species of Medicinal and
Aromatic plants (MAP) have been extensively described, being its most common form of consumption the
tisane, or popularly known as herbal teas or infusions [1-3]. The present study aimed to characterize the
phenolic compounds by HPLC-DAD/ESI-MS of five tisanes prepared from mixtures of MAP, as also study
the bioactive properties, namely antioxidant, antimicrobial, anti-inflammatory, cytotoxic, anti-tyrosinase,
and anti-diabetic activities. It was also proposed to characterize its composition in organic acids and
tocopherols by HPLC coupled to a DAD and fluorescence detector, respectively. Thus, the tisane composed
by lemon thyme, Shrubby St. John's Wort, cloves and cinnamon, was the most promising mixture, presenting
the lowest values for the lipid peroxidation inhibition, anti-inflammatory, cytotoxicity against breast
adenocarcinoma tumor cell line and anti-diabetic activity. In addition, it showed the highest concentration
of tocopherols (γ-isoform), phenolic acids (caffeoylquinic acids derivatives) and flavan-3-ols (catechin
derivatives). For the anti-hemolytic, antimicrobial (Gram-negative bacteria), and cytotoxic (cell lines
HepG2, NCI H460 and HeLa) activities, the tisanes containing also lemon thyme as the major component,
were highlighted as the best mixtures. Rosmarinic acid and its derivatives were the most abundant phenolic
compounds in all tisanes, followed by glycosylated flavanols/flavones. These results suggest that tisanes are
promising sources of bioactive compounds with high added value that can be applied in several industrial
fields, such as the food industry.
