alexa Comprehensive characterization by UHPLC-ESI-Q-TOF-MS from an Eryngium bourgatii extract and their antioxidant and anti-inflammatory activities
Microbiology

Microbiology

Journal of Chemical Biology & Therapeutics

Author(s): de la Luz CadizGurrea M, FernandezArroyo S, Joven J, SeguraCarretero A

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The genus Eryngium (family Apiaceae) consists of about 300 species. This genus is known to contain polyacetylenes, flavonoids and saponins, coumarins, and monoterpene glycosides. In folk medicine, various species are used for a wide range of foods; particularly roots are used against various inflammatory disorders, oedema, sinusitis, urinary infections, etc. The aim of the present study was to characterize phenolic compounds in the leaves and flowers of Eryngium bourgatii using UHPLC-ESI-Q-TOF-MS. A total of 44 compounds were identified belonging to various structural classes such as flavonols (quercetin, kaempferol, isorhamnetin and derivatives), flavanones (naringenin rhamnoglucoside), cinnamic acids (chlorogenic, rosmarinic, ferulic and caffeic acids and derivatives), benzoic acids (p-hydroxybenzoic acid glucoside, arbutin, syringic acid, glucogallin, and gentisic acid and derivatives) and other organic acids (gluconic, citric, and quinic acids and derivatives). The method described simultaneously a wide range of phenolic compounds and a tentative characterization was made of the major compounds of this extract. In addition, E. bourgatii extract shows antioxidant activity (by TEAC, FRAP and ORAC methods) and anti-inflammatory properties, decreasing the generation of reactive oxygen species and inhibiting the production of MCP-1 and their transcripts, respectively, in TNF-α-induced HUVEC.

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This article was published in Food Res Int and referenced in Journal of Chemical Biology & Therapeutics

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