Supercritical carbon dioxide antisolvent fractionation for the sustainable concentration of lavandula luisieri (rozeira) Riv.- Mart antimicrobial and antioxidant compounds and comparison with its conventional extracts

Giménez-Rota, Carlota ; Lorán, Susana (Universidad de Zaragoza) ; Mainar, Ana M. (Universidad de Zaragoza) ; Hernáiz, María J. ; Rota García, Carmen (Universidad de Zaragoza)

Resumen: Lavandula stoechas subsp. luisieri is a Spanish subspecies from the Lamiaceae family. Its essential oil has been traditionally used for several medical applications though little is known about other extracts. Similar to many other studies aiming to obtain traditional plant extracts to be used in different applications, this work evaluated the antioxidant and antimicrobial activities of Lavandula luisieri extracts and the correlation with their composition. Traditional hydrodistillation and ethanolic maceration were used to obtain the essential oil and the maceration extract, respectively. A green and sustainable methodology was applied to the maceration extract that was under a Supercritical Antisolvent Fractionation process to obtain a fine solid enriched in rosmarinic acid and the terpenes oleanolic and ursolic acids. Antimicrobial activities of all extracts and pure identified compounds (rosmarinic and ursolic acids) were evaluated against five bacterial strains; Listeria monocytogenes, Enterococcus faecium, Staphylococcus aureus, Salmonella Typhimurium and Escherichia coli and were compared with the pure compounds identified, rosmarinic and ursolic acids. All strains were sensitive against L. luisieri essential oil. The solid product obtained from the supercritical process was concentrated in the identified actives compared to the maceration extract, which resulted in higher antimicrobial and DPPH scavenging activities. The supercritical sustainable process provided L. luisieri compounds, with retention of their antimicrobial and antioxidant activities, in a powder exemptof organic solvents with potential application in the clinical, food or cosmetic fields.

Idioma: Inglés

DOI: 10.3390/plants8110455

Año: 2019

Publicado en: Plants 8, 11 (2019), 455 [15 pp.]
ISSN: 2223-7747

Factor impacto JCR: 2.762 (2019)

Categ. JCR: PLANT SCIENCES rank: 58 / 234 = 0.248 (2019) - Q1 - T1

Factor impacto SCIMAGO: 0.877 - Ecology (Q1) - Plant Science (Q1) - Ecology, Evolution, Behavior and Systematics (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A06-17R
Financiación: info:eu-repo/grantAgreement/ES/DGA/E39-17R
Financiación: info:eu-repo/grantAgreement/ES/MINECO-FEDER/CTQ2015-64049-C3-2-R

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Química Física (Dpto. Química Física)