Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications

Autores
Donn, Pauline; Barciela, Paula; Perez Vazquez, Ana; Cassani, Lucía Victoria; Simal Gandara, Jesus; Prieto, Miguel A.
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.
Fil: Donn, Pauline. Universidad de Vigo. Facultad de Ciencias de Ourense; España
Fil: Barciela, Paula. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Perez Vazquez, Ana. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Simal Gandara, Jesus. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Materia
VERBASCUM SINUATUM L.
PHENOLIC COMPOUNDS
IRIDOIDS
EXTRACTION TECHNIQUES
BIOLOGICAL PROPERTIES
NUTRACEUTICAL INGREDIENT
PHARMACEUTICAL APPLICATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/233284
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/233284
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial ApplicationsDonn, PaulineBarciela, PaulaPerez Vazquez, AnaCassani, Lucía VictoriaSimal Gandara, JesusPrieto, Miguel A.VERBASCUM SINUATUM L.PHENOLIC COMPOUNDSIRIDOIDSEXTRACTION TECHNIQUESBIOLOGICAL PROPERTIESNUTRACEUTICAL INGREDIENTPHARMACEUTICAL APPLICATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.Fil: Donn, Pauline. Universidad de Vigo. Facultad de Ciencias de Ourense; EspañaFil: Barciela, Paula. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Perez Vazquez, Ana. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Simal Gandara, Jesus. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaFil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; EspañaMDPI2023-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/233284Donn, Pauline; Barciela, Paula; Perez Vazquez, Ana; Cassani, Lucía Victoria; Simal Gandara, Jesus; et al.; Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications; MDPI; Biomolecules; 13; 3; 2-2023; 1-212218-273XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2218-273X/13/3/427info:eu-repo/semantics/altIdentifier/doi/10.3390/biom13030427info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:42:35Zoai:ri.conicet.gov.ar:11336/233284instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:42:35.757CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
title Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
spellingShingle Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
Donn, Pauline
VERBASCUM SINUATUM L.
PHENOLIC COMPOUNDS
IRIDOIDS
EXTRACTION TECHNIQUES
BIOLOGICAL PROPERTIES
NUTRACEUTICAL INGREDIENT
PHARMACEUTICAL APPLICATION
title_short Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
title_full Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
title_fullStr Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
title_full_unstemmed Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
title_sort Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications
dc.creator.none.fl_str_mv Donn, Pauline
Barciela, Paula
Perez Vazquez, Ana
Cassani, Lucía Victoria
Simal Gandara, Jesus
Prieto, Miguel A.
author Donn, Pauline
author_facet Donn, Pauline
Barciela, Paula
Perez Vazquez, Ana
Cassani, Lucía Victoria
Simal Gandara, Jesus
Prieto, Miguel A.
author_role author
author2 Barciela, Paula
Perez Vazquez, Ana
Cassani, Lucía Victoria
Simal Gandara, Jesus
Prieto, Miguel A.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv VERBASCUM SINUATUM L.
PHENOLIC COMPOUNDS
IRIDOIDS
EXTRACTION TECHNIQUES
BIOLOGICAL PROPERTIES
NUTRACEUTICAL INGREDIENT
PHARMACEUTICAL APPLICATION
topic VERBASCUM SINUATUM L.
PHENOLIC COMPOUNDS
IRIDOIDS
EXTRACTION TECHNIQUES
BIOLOGICAL PROPERTIES
NUTRACEUTICAL INGREDIENT
PHARMACEUTICAL APPLICATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.
Fil: Donn, Pauline. Universidad de Vigo. Facultad de Ciencias de Ourense; España
Fil: Barciela, Paula. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Perez Vazquez, Ana. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Cassani, Lucía Victoria. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Simal Gandara, Jesus. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
Fil: Prieto, Miguel A.. Universidad de Vigo. Facultad de Ciencias de Ourense. Departamento de Química Analitica y Alimentaria; España
description Verbascum sinuatum (V. sinuatum) is a plant belonging to the Scrophulariaceae family that has been used as an ingredient in traditional medicine infusions for the treatment of many diseases. The aerial part of this plant is a source of bioactive compounds, especially polyphenols and iridoids. Moreover, antioxidant activity studies have shown that V. sinuatum phenolic and flavonoid composition is higher than those in other plants of the same genus. V. sinuatum bioactive compound composition could vary according to the harvesting location, growing conditions of the plants, sample preparation methods, type and concentration of the extraction solvent, and the extraction methods. The obtention of these compounds can be achieved by different extraction techniques, most commonly, maceration, heat assisted extraction, and infusion. Nevertheless, since conventional extraction techniques have several drawbacks such as long times of extraction or use of large amounts of solvents, the use of green extraction techniques is suggested, without affecting the efficiency of the extraction. Moreover, V. sinuatum bioactive compounds have several biological activities, such as antioxidant, anticancer, cardiovascular, antimicrobial, antidiabetic, and neuroprotective activities, that may be increased by encapsulation. Since the bioactive compounds extracted from V. sinuatum present good potential as functional food ingredients and in the development of drugs or cosmetics, this review gives an approach of the possible incorporation of these compounds in the food and pharmacological industries.
publishDate 2023
dc.date.none.fl_str_mv 2023-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/233284
Donn, Pauline; Barciela, Paula; Perez Vazquez, Ana; Cassani, Lucía Victoria; Simal Gandara, Jesus; et al.; Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications; MDPI; Biomolecules; 13; 3; 2-2023; 1-21
2218-273X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/233284
identifier_str_mv Donn, Pauline; Barciela, Paula; Perez Vazquez, Ana; Cassani, Lucía Victoria; Simal Gandara, Jesus; et al.; Bioactive Compounds of Verbascum sinuatum L.: Health Benefits and Potential as New Ingredients for Industrial Applications; MDPI; Biomolecules; 13; 3; 2-2023; 1-21
2218-273X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2218-273X/13/3/427
info:eu-repo/semantics/altIdentifier/doi/10.3390/biom13030427
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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