Application of FT-MIR Spectroscopy for Fingerprinting Bioactive Molecules of Plant Ingredients and a New Formula with Antimicrobial Effect

Abstract. The present study aims to fingerprint 7 aromatic herbs (basil, thyme, oregano, rosemary, sage, clove, cinnamon)  and an original derived formula (EPC), in order to find specific biomarkers by Fourier Transform Infrared Spectroscopy (FTIR) spectroscopy. The studied aromatic herbs are well known for their antioxidant, antimicrobial and anticarcinogenic effect. After comparison of each plant FT-MIR spectra results concluded that these herbs are rich in phenolic compounds like flavonols, flavanols, phenolic acids, volatile phenols. The fingerprint region was set at 1400-1760 cm-1. FTIR spectroscopy is recommended as a reliable tool to evaluate the quality and authenticity of plant formulas

Characterisation of an Aromatic Plant-based Formula using UV-Vis Spectroscopy, LC-ESI(+)QTOF-MS and HPLC-DAD Analysis

Abstract. It is known for a long time that seasoning/condimentary herbs have antioxidant activity and antibacterial properties, being good natural alternatives for disease prevention. The different efficiency of these plants is assigned to their bioactive molecules, stability and bioavailability. In the present study seven aromatic herbs (basil, thyme, oregano, rosemary, clove, cinnamon and sage) were investigated individually. A new product was developed using basil, thyme, oregano, rosemary, clove, cinnamon and sage, according to a default recipe. The characterization of each plant aimed to identify the specific “fingerprint†by its main bioactive molecules and the “traceability†of these molecules in the new product, made by mixing the selected plants according to a default recipe. In order to determine the main bioactive compounds of the individual plants composition, in comparison with the new plant-based (EPC) formula, high throughput techniques like UV-Vis spectroscopy and LC-QTOF-MS  spectrometry were used. The most important bioactive compounds determined in the studied herbs, which may exert antioxidant activity and antibacterial properties, were phenolic compounds (phenolic acids, flavonoids), quinones, clorophylls as well some polar terpenoids. The fingerprints are providing comprehensive and accurate information about the compounds that may exert antimicrobial properties. In order to assure the biological effects and the bioavailability of the polyphenols and the secondary metabolites we have to consider the antagonistic and synergistic effect that the metabolites can exert on each other

Comparative Fingerprint of Aromatic Herbs and Yeast Alcoholic Extracts used as Ingredients for Promen, a Prostate Preventive Nutraceutical

The aim of this study was to characterize and identify different bioactive compounds in plant sources and yeast powders  to obtain an original nutraceutical (Promen) which has beneficial effects in prostate disease prevention. Seven plant and fruit sources, namely nettle (Urtica dioica), green tea (Camellia sinensis), fluff with small flowers (Epilobium parviplorum), tomato (Solanum licopersicum),  sea buckthorn (Hippophae rhamnoides), pumpkin (Cucurbita maxima), sunflower (Helianthus annus) and lyophilized beer yeast (Saccharomyces cerevisiae) were investigated. Methanolic extracts were prepared using 15% plant concentration and the purified fractions were analyzed using high throughput techniques like UV-VIS spectroscopy, high performance liquid chromatography coupled with photodiode array detection (HPLC-DAD) and mass spectrometry LC-QTOF -MS. The majority of the investigated plants were rich in phenolic derivatives, polyphenols (flavonoid glucosides), while yeast was rich in aminoacids, peptides and vitamins B. The major compounds identified were: Juglone, Resveratrol, Quercetin, Epigallocatechin, Gallocatechin, Biochanin A, Isorhamnetin 3-O-glucoside 7-O-rhamnoside, Quercetin 3-O-galactoside 7-O-rhamnoside, Kaempferol 3,7-O-diglucoside and p-Coumaroylquinic acid. The specific biomarkers were identified for both plant extracts used as ingredients to obtain an nutraceutical  Promen. Combined UV-Vis spectroscopy, HPLC-PDA chromatography and LC-MS spectrometry are recommended as accurate, sensible and reliable tools to investigate the plants and nutraceutical fingerprints and to predict the relation between ingredients composition and their health effects

Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect

Rosemary (Rosmarinus officinalis) and oregano (Origanum vulgare) are known aromatic plants used as spice, with good flavoring, preservative, antioxidant and antibacterial activity. Beside their known terpenoid content responsible for the antibacterial activity, the water-soluble compounds (phenolic derivatives) are of high interest not only for their antioxidant activity but as a good alternative or as a hydrophilic new antibacterial solution. Two hydrophilic extracts from each plant were obtained (15% plant in hot water) and the phytochemicals were fingerprinted by UV-Vis and FTIR spectrometry and quantified. The total phenolic content was higher in case of oregano (54.2 mg GAE/g DW) comparing to rosemary (54.25 vs 15.35 mg GAE/g dry matter). By LC-ESI+QTOF-MS analysis there were identified mainly, in both extracts, flavonoid and diterpene derivatives, mainly carnosol, carnosic acid, rosmarinic acid, kaempferol 3-O-glucuronide. Other flavonoid glucuronides were more specific to one or the other plant, e.g. Luteolin 3'-(4''-acetylglucuronide) for rosemary and Apigenin 7-O-glucuronide for oregano. Water favorized increased extraction of flavonoid derivatives and soluble diterpenes, but not non-soluble  terpenes. The antibacterial activity of both extracts was tested against B.cereus, L. monocytogenes, Salmonella, S. aureus and E.coli. Both oregano and rosemary extracts showed a slight antibacterial activity, which can be related to the low concentration of terpenoids, known to have the most important antibacterial activity in these plants. Nevertheless, the antibacterial activity seems to be strain dependent, Bacillus cereus being the most sensitive bacterial strain comparing with the other four bacteria, the oregano extract having a slightly superior activity comparing to the rosemary extract

Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey

Lactic acid bacterias (LAB: Streptococcus thermophilus-ST, Lactobacillus bulgaricus-LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interaction between the two species of LAB has influence on the fermentation period and LA quantity. LAB’s are widely used in the food industry because their growth in the dairy products lowers the carbohydrate content, they can also drop the pH values under 4.0, values were common pathogens are inhibited, and because of all these properties they are capable to prolong the shelf life. The present study aims to observe the evolution of LAB’s - ST and LB, from goji yogurt (7%) (A) and goji yogurt (7%) with honey (B) during the shelf life in corelation with other physico-chemical properties such as sugar content, fat content and dry matter. The samples for the evaluation were taken in the first day of storage, at the middle of storage period and in the last day of storage