Bioactive properties of Sanguisorba minor L. cultivated in central Greece under different fertilization regimes
•Chemical characterization and bioactive properties of Sanguisorba minor were tested.•Twenty-two phenolic compounds were identified.•Roots at full fertilizer rate 660 Kg/ha presented the highest flavonoids content.•Half fertilizer rate presented the highest content of total phenolic compounds.•Ferti...
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Published in: | Food chemistry Vol. 327; p. 127043 |
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Main Authors: | , , , , , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
England
Elsevier Ltd
15-10-2020
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Subjects: | |
Online Access: | Get full text |
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Summary: | •Chemical characterization and bioactive properties of Sanguisorba minor were tested.•Twenty-two phenolic compounds were identified.•Roots at full fertilizer rate 660 Kg/ha presented the highest flavonoids content.•Half fertilizer rate presented the highest content of total phenolic compounds.•Fertilization could increase phenolic compounds content.
In this study, the chemical characterization and bioactive properties of S. minor cultivated under different fertilization rates (control, half rate and full rate) were evaluated. Twenty-two phenolic compounds were identified, including five phenolic acids, seven flavonoids and ten tannins. Hydrolysable tannins were prevalent, namely Sanguiin H-10, especially in leaves without fertilization (control). Roots of full-rate fertilizer (660 Kg/ha) presented the highest flavonoid content, mainly catechin and its isomers, whereas half-rate fertilizer (330 Kg/ha), presented the highest content of total phenolic compounds, due to the higher amount of ellagitannins (lambertianin C: 84 ± 1 mg/g of dry extract). Antimicrobial activities were also promising, especially against Salmonella typhimurium (MBC = 0.44 mg/mL). Moreover, root samples revealed activity against all tested cell lines regardless of fertilization rate, whereas leaves were effective only against HeLa cell line. In conclusion, S. minor could be a source of natural bioactive compounds, while fertilization could increase phenolic compounds content. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.127043 |