{Reference Type}: Journal Article
{Title}: Chemical profiles and bioactivities of polyphenolic extracts of Lavandula stoechas L., Artemisia dracunculus L. and Ocimum basilicum L.
{Author}: Silva BN;Cadavez V;Caleja C;Pereira E;Calhelha RC;Molina AK;Finimundy T;Kostić M;Soković M;Teixeira JA;Barros L;Gonzales-Barron U;
{Journal}: Food Chem
{Volume}: 451
{Issue}: 0
{Year}: 2024 Sep 1
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139308
{Abstract}: This study assessed the chemical profiles and bioactivities of the infusions, decoctions and hydroethanolic extracts of tarragon, basil and French lavender. The extracts were chemically characterised (HPLC-DAD-ESI/MS) and their bioactivities were evaluated in vitro. All extracts revealed antimicrobial, antifungal and antioxidant properties. French lavender extracts showed higher total phenolic content, regardless of the extraction method used, and antioxidant and antitumour capacities, but no anti-inflammatory action. All basil and two of the tarragon extracts revealed anti-inflammatory power. Thus, tarragon, basil and French lavender extracts may be considered for inclusion in foods, as preservatives or functional ingredients. Nonetheless, further studies must be conducted to evaluate the pharmacokinetic parameters of the bioactive compounds.