Seasonal Chemical Variability of Aloysia polystachya Leaves

Autores
Retta, Daiana S.; Di Leo Lira, Paola Maria del Rosario; Balsamo, Maricel; Delpupo, Macarena; Moscatelli, Valeria A.; Dobrecky, Cecilia; Flor, Sabrina; Guariniello, Julian; Bandoni, Arnaldo Luis; van Baren, Catalina María
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The use of natural products as food ingredients requires adequate regulation and safety assessment for its legal commercialization. Aloysia polystachya (Griseb.) Moldenke, Verbenaceae, is a native plant from Argentina with aromatic and medicinal properties. A selected Argentinean genotype of this species was harvested and evaluated monthly for 1 year involving the different stages of a whole crop cycle to determine its chemical variability. The volatile and non-volatile fractions of its air-dried leaves were characterized. The content of total polyphenols, spectrophotometrically estimated by the Folin-Ciocalteu method, varied from 4.2 to 6.2% gallic acid equivalents. Verbascoside identification was confirmed by HPLC-MS/MS, and its content was evaluated by HPLC with a multiple wavelength detector, ranging from 2.2 to 5.4%. Volatile oil yield obtained by hydrodistillation was calculated in each sample, and their chemical compositions were determined by GC-FID-MS. The yield values ranged from 1.5 to 6.6% being rich in carvone (62.3–81.9%) and limonene (12–32.7%). The contents of verbascoside, polyphenols, and volatile oil fluctuated throughout the year. The most suitable profile was found from September to December. This work is a contribution to the standardization and quality control of A. polystachya to be used for food or medicinal purposes.
EEA Cerro Azul
Fil: Retta, Daiana S. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Di Leo Lira, Paola M. del R. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bálsamo, Maricel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cerro Azul; Argentina
Fil: Delpupo, Macarena. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Moscatelli, Valeria A. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Dobrecky, Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Flor, Sabrina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guariniello, Julian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Bandoni, Arnaldo L. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: van Baren, Catalina M. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fuente
Revista Brasileira de Farmacognosia (Published: 19 September 2022)
Materia
Cultivos Alimenticios
Ilex paraguariensis
Plantas Medicinales
Ingredientes
Food Crops
Ingredients
Medicinal Plants
Mate
Aloysia
Yerba Mate Compuesta
Variabilidad Estacional
Carvone
Aceite Volátil
Composed Yerba Mate
Seasonal Variability
Verbascoside
Volatile Oil
Yerba Mate
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/12932
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network_name_str INTA Digital (INTA)
spelling Seasonal Chemical Variability of Aloysia polystachya LeavesRetta, Daiana S.Di Leo Lira, Paola Maria del RosarioBalsamo, MaricelDelpupo, MacarenaMoscatelli, Valeria A.Dobrecky, CeciliaFlor, SabrinaGuariniello, JulianBandoni, Arnaldo Luisvan Baren, Catalina MaríaCultivos AlimenticiosIlex paraguariensisPlantas MedicinalesIngredientesFood CropsIngredientsMedicinal PlantsMateAloysiaYerba Mate CompuestaVariabilidad EstacionalCarvoneAceite VolátilComposed Yerba MateSeasonal VariabilityVerbascosideVolatile OilYerba MateThe use of natural products as food ingredients requires adequate regulation and safety assessment for its legal commercialization. Aloysia polystachya (Griseb.) Moldenke, Verbenaceae, is a native plant from Argentina with aromatic and medicinal properties. A selected Argentinean genotype of this species was harvested and evaluated monthly for 1 year involving the different stages of a whole crop cycle to determine its chemical variability. The volatile and non-volatile fractions of its air-dried leaves were characterized. The content of total polyphenols, spectrophotometrically estimated by the Folin-Ciocalteu method, varied from 4.2 to 6.2% gallic acid equivalents. Verbascoside identification was confirmed by HPLC-MS/MS, and its content was evaluated by HPLC with a multiple wavelength detector, ranging from 2.2 to 5.4%. Volatile oil yield obtained by hydrodistillation was calculated in each sample, and their chemical compositions were determined by GC-FID-MS. The yield values ranged from 1.5 to 6.6% being rich in carvone (62.3–81.9%) and limonene (12–32.7%). The contents of verbascoside, polyphenols, and volatile oil fluctuated throughout the year. The most suitable profile was found from September to December. This work is a contribution to the standardization and quality control of A. polystachya to be used for food or medicinal purposes.EEA Cerro AzulFil: Retta, Daiana S. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Di Leo Lira, Paola M. del R. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Bálsamo, Maricel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cerro Azul; ArgentinaFil: Delpupo, Macarena. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Moscatelli, Valeria A. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: Dobrecky, Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Flor, Sabrina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Guariniello, Julian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; ArgentinaFil: Bandoni, Arnaldo L. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: van Baren, Catalina M. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; ArgentinaSpringer2022-09-22T10:26:07Z2022-09-22T10:26:07Z2022-09-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/12932https://link.springer.com/article/10.1007/s43450-022-00303-41981-528X onlinehttps://doi.org/10.1007/s43450-022-00303-4Revista Brasileira de Farmacognosia (Published: 19 September 2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:45:43Zoai:localhost:20.500.12123/12932instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:44.021INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Seasonal Chemical Variability of Aloysia polystachya Leaves
title Seasonal Chemical Variability of Aloysia polystachya Leaves
spellingShingle Seasonal Chemical Variability of Aloysia polystachya Leaves
Retta, Daiana S.
Cultivos Alimenticios
Ilex paraguariensis
Plantas Medicinales
Ingredientes
Food Crops
Ingredients
Medicinal Plants
Mate
Aloysia
Yerba Mate Compuesta
Variabilidad Estacional
Carvone
Aceite Volátil
Composed Yerba Mate
Seasonal Variability
Verbascoside
Volatile Oil
Yerba Mate
title_short Seasonal Chemical Variability of Aloysia polystachya Leaves
title_full Seasonal Chemical Variability of Aloysia polystachya Leaves
title_fullStr Seasonal Chemical Variability of Aloysia polystachya Leaves
title_full_unstemmed Seasonal Chemical Variability of Aloysia polystachya Leaves
title_sort Seasonal Chemical Variability of Aloysia polystachya Leaves
dc.creator.none.fl_str_mv Retta, Daiana S.
Di Leo Lira, Paola Maria del Rosario
Balsamo, Maricel
Delpupo, Macarena
Moscatelli, Valeria A.
Dobrecky, Cecilia
Flor, Sabrina
Guariniello, Julian
Bandoni, Arnaldo Luis
van Baren, Catalina María
author Retta, Daiana S.
author_facet Retta, Daiana S.
Di Leo Lira, Paola Maria del Rosario
Balsamo, Maricel
Delpupo, Macarena
Moscatelli, Valeria A.
Dobrecky, Cecilia
Flor, Sabrina
Guariniello, Julian
Bandoni, Arnaldo Luis
van Baren, Catalina María
author_role author
author2 Di Leo Lira, Paola Maria del Rosario
Balsamo, Maricel
Delpupo, Macarena
Moscatelli, Valeria A.
Dobrecky, Cecilia
Flor, Sabrina
Guariniello, Julian
Bandoni, Arnaldo Luis
van Baren, Catalina María
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Cultivos Alimenticios
Ilex paraguariensis
Plantas Medicinales
Ingredientes
Food Crops
Ingredients
Medicinal Plants
Mate
Aloysia
Yerba Mate Compuesta
Variabilidad Estacional
Carvone
Aceite Volátil
Composed Yerba Mate
Seasonal Variability
Verbascoside
Volatile Oil
Yerba Mate
topic Cultivos Alimenticios
Ilex paraguariensis
Plantas Medicinales
Ingredientes
Food Crops
Ingredients
Medicinal Plants
Mate
Aloysia
Yerba Mate Compuesta
Variabilidad Estacional
Carvone
Aceite Volátil
Composed Yerba Mate
Seasonal Variability
Verbascoside
Volatile Oil
Yerba Mate
dc.description.none.fl_txt_mv The use of natural products as food ingredients requires adequate regulation and safety assessment for its legal commercialization. Aloysia polystachya (Griseb.) Moldenke, Verbenaceae, is a native plant from Argentina with aromatic and medicinal properties. A selected Argentinean genotype of this species was harvested and evaluated monthly for 1 year involving the different stages of a whole crop cycle to determine its chemical variability. The volatile and non-volatile fractions of its air-dried leaves were characterized. The content of total polyphenols, spectrophotometrically estimated by the Folin-Ciocalteu method, varied from 4.2 to 6.2% gallic acid equivalents. Verbascoside identification was confirmed by HPLC-MS/MS, and its content was evaluated by HPLC with a multiple wavelength detector, ranging from 2.2 to 5.4%. Volatile oil yield obtained by hydrodistillation was calculated in each sample, and their chemical compositions were determined by GC-FID-MS. The yield values ranged from 1.5 to 6.6% being rich in carvone (62.3–81.9%) and limonene (12–32.7%). The contents of verbascoside, polyphenols, and volatile oil fluctuated throughout the year. The most suitable profile was found from September to December. This work is a contribution to the standardization and quality control of A. polystachya to be used for food or medicinal purposes.
EEA Cerro Azul
Fil: Retta, Daiana S. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Di Leo Lira, Paola M. del R. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Bálsamo, Maricel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cerro Azul; Argentina
Fil: Delpupo, Macarena. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Moscatelli, Valeria A. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: Dobrecky, Cecilia. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Flor, Sabrina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Guariniello, Julian. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Recursos Biológicos; Argentina
Fil: Bandoni, Arnaldo L. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: van Baren, Catalina M. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica. Instituto de Química y Metabolismo del Fármaco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Química y Metabolismo del Fármaco; Argentina
description The use of natural products as food ingredients requires adequate regulation and safety assessment for its legal commercialization. Aloysia polystachya (Griseb.) Moldenke, Verbenaceae, is a native plant from Argentina with aromatic and medicinal properties. A selected Argentinean genotype of this species was harvested and evaluated monthly for 1 year involving the different stages of a whole crop cycle to determine its chemical variability. The volatile and non-volatile fractions of its air-dried leaves were characterized. The content of total polyphenols, spectrophotometrically estimated by the Folin-Ciocalteu method, varied from 4.2 to 6.2% gallic acid equivalents. Verbascoside identification was confirmed by HPLC-MS/MS, and its content was evaluated by HPLC with a multiple wavelength detector, ranging from 2.2 to 5.4%. Volatile oil yield obtained by hydrodistillation was calculated in each sample, and their chemical compositions were determined by GC-FID-MS. The yield values ranged from 1.5 to 6.6% being rich in carvone (62.3–81.9%) and limonene (12–32.7%). The contents of verbascoside, polyphenols, and volatile oil fluctuated throughout the year. The most suitable profile was found from September to December. This work is a contribution to the standardization and quality control of A. polystachya to be used for food or medicinal purposes.
publishDate 2022
dc.date.none.fl_str_mv 2022-09-22T10:26:07Z
2022-09-22T10:26:07Z
2022-09-19
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/20.500.12123/12932
https://link.springer.com/article/10.1007/s43450-022-00303-4
1981-528X online
https://doi.org/10.1007/s43450-022-00303-4
url http://hdl.handle.net/20.500.12123/12932
https://link.springer.com/article/10.1007/s43450-022-00303-4
https://doi.org/10.1007/s43450-022-00303-4
identifier_str_mv 1981-528X online
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Revista Brasileira de Farmacognosia (Published: 19 September 2022)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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