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Article

Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Authors to whom correspondence should be addressed.
Academic Editor: Francesco Cacciola
Molecules 2021, 26(6), 1587; https://doi.org/10.3390/molecules26061587
Received: 24 February 2021 / Revised: 9 March 2021 / Accepted: 11 March 2021 / Published: 13 March 2021
(This article belongs to the Special Issue Natural Additives in Food III)
Medicinal and aromatic plants (MAPs), worldwide appreciated and used as condiments, dyes, and preservatives, possess several biological properties that justify their continuous application in the food industry. In the present study, the nutritional and chemical profiles, as well as the bioactive properties of four combinations of condiments, sold for seasoning poultry, meat, fish, and salads, were evaluated. Twenty-five phenolic compounds (HPLC-DAD-ESI/MS) were identified, with apigenin-O-malonyl-pentoside-hexoside as the major compound detected in all extracts. Oxalic and citric acids were identified in all mixtures (UFLC-PDA), as well as all the four tocopherol isoforms (HPLC-fluorescence). Regarding bioactivities, the mixtures for meat and salads (TBARS) and meat and poultry (OxHLIA) stood out for their antioxidant potential, whereas for the anti-inflammatory and antitumor properties, the mixtures revealing the greatest results were those for poultry and salad, respectively. In terms of antimicrobial activity, all the mixtures revealed the capacity to inhibit the growth of some bacterial strains. In brief, condiment mixtures showed to be a good source of bioactive compounds, as they confer health benefits, validating the importance of their inclusion in the human diet as a good dietary practice. View Full-Text
Keywords: condiment mixtures; phenolic compounds; organic acids; tocopherols; bioactivities; nutritional value condiment mixtures; phenolic compounds; organic acids; tocopherols; bioactivities; nutritional value
MDPI and ACS Style

Novais, C.; Pereira, C.; Molina, A.K.; Liberal, Â.; Dias, M.I.; Añibarro-Ortega, M.; Alves, M.J.; Calhelha, R.C.; Ferreira, I.C.F.R.; Barros, L. Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures. Molecules 2021, 26, 1587. https://doi.org/10.3390/molecules26061587

AMA Style

Novais C, Pereira C, Molina AK, Liberal Â, Dias MI, Añibarro-Ortega M, Alves MJ, Calhelha RC, Ferreira ICFR, Barros L. Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures. Molecules. 2021; 26(6):1587. https://doi.org/10.3390/molecules26061587

Chicago/Turabian Style

Novais, Cláudia, Carla Pereira, Adriana K. Molina, Ângela Liberal, Maria Inês Dias, Mikel Añibarro-Ortega, Maria José Alves, Ricardo C. Calhelha, Isabel C.F.R. Ferreira, and Lillian Barros. 2021. "Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures" Molecules 26, no. 6: 1587. https://doi.org/10.3390/molecules26061587

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