TY  - JOUR
AU  - Añibarro-Ortega, Mikel
AU  - Pinela, José
AU  - Barros, Lillian
AU  - Ćirić, Ana
AU  - Silva, Soraia P.
AU  - Coelho, Elisabete
AU  - Mocan, Andrei
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Coimbra, Manuel A.
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - https://www.mdpi.com/2076-3921/8/10/444
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3491
AB  - This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.
T2  - Antioxidants (Basel, Switzerland)
T1  - Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower
IS  - 10
VL  - 8
DO  - 10.3390/antiox8100444
SP  - 444
ER  - 

@article{
author = "Añibarro-Ortega, Mikel and Pinela, José and Barros, Lillian and Ćirić, Ana and Silva, Soraia P. and Coelho, Elisabete and Mocan, Andrei and Calhelha, Ricardo C. and Soković, Marina and Coimbra, Manuel A. and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.",
journal = "Antioxidants (Basel, Switzerland)",
title = "Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower",
number = "10",
volume = "8",
doi = "10.3390/antiox8100444",
pages = "444"
}

Añibarro-Ortega, M., Pinela, J., Barros, L., Ćirić, A., Silva, S. P., Coelho, E., Mocan, A., Calhelha, R. C., Soković, M., Coimbra, M. A.,& Ferreira, I. C. F. R.. (2019). Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower. in Antioxidants (Basel, Switzerland), 8(10), 444.
https://doi.org/10.3390/antiox8100444

Añibarro-Ortega M, Pinela J, Barros L, Ćirić A, Silva SP, Coelho E, Mocan A, Calhelha RC, Soković M, Coimbra MA, Ferreira ICFR. Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower. in Antioxidants (Basel, Switzerland). 2019;8(10):444.
doi:10.3390/antiox8100444 .

Añibarro-Ortega, Mikel, Pinela, José, Barros, Lillian, Ćirić, Ana, Silva, Soraia P., Coelho, Elisabete, Mocan, Andrei, Calhelha, Ricardo C., Soković, Marina, Coimbra, Manuel A., Ferreira, Isabel C. F. R., "Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower" in Antioxidants (Basel, Switzerland), 8, no. 10 (2019):444,
https://doi.org/10.3390/antiox8100444 . .

TY  - JOUR
AU  - Caleja, Cristina
AU  - Finimundy, Tiane C.
AU  - Pereira, Carla
AU  - Barros, Lillian
AU  - Calhelha, Ricardo C.
AU  - Soković, Marina
AU  - Ivanov, Marija
AU  - Carvalho, Ana Maria
AU  - Rosa, Eduardo
AU  - Ferreira, Isabel C. F. R.
PY  - 2019
UR  - http://xlink.rsc.org/?DOI=C9FO01473J
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/3481
AB  - In order to characterize and study the bioactivities of individual plant species and to determine how these characteristics are modified when preparing blends, five different plant species were selected: Erica australis L., Genista tridentata L., Melissa officinalis L., Mentha spicata L., and Prunella vulgaris L. Infusions prepared from each plant species and from three selected mixtures were analyzed in terms of nutritional values, phenolic compositions, and bioactive properties (antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activities). The major compound detected in M. officinalis, M. spicata, and P. vulgaris infusions was rosmarinic acid, whilst in E. australis and G. tridentata flavonoid derivatives such as quercetin and genistein were identified. P. vulgaris and M. officinalis presented the best results in TBARS and OxHLIA assays, respectively. M. spicata and all mixtures presented anti-inflammatory activity. M. spicata showed the best cytotoxic properties and antimicrobial activity, and none of the infusions showed hepatotoxicity for non-tumour cells.
T2  - Food & Function
T1  - Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.
IS  - 9
VL  - 10
DO  - 10.1039/c9fo01473j
SP  - 5939
EP  - 5951
ER  - 

@article{
author = "Caleja, Cristina and Finimundy, Tiane C. and Pereira, Carla and Barros, Lillian and Calhelha, Ricardo C. and Soković, Marina and Ivanov, Marija and Carvalho, Ana Maria and Rosa, Eduardo and Ferreira, Isabel C. F. R.",
year = "2019",
abstract = "In order to characterize and study the bioactivities of individual plant species and to determine how these characteristics are modified when preparing blends, five different plant species were selected: Erica australis L., Genista tridentata L., Melissa officinalis L., Mentha spicata L., and Prunella vulgaris L. Infusions prepared from each plant species and from three selected mixtures were analyzed in terms of nutritional values, phenolic compositions, and bioactive properties (antioxidant, antimicrobial, cytotoxic, and anti-inflammatory activities). The major compound detected in M. officinalis, M. spicata, and P. vulgaris infusions was rosmarinic acid, whilst in E. australis and G. tridentata flavonoid derivatives such as quercetin and genistein were identified. P. vulgaris and M. officinalis presented the best results in TBARS and OxHLIA assays, respectively. M. spicata and all mixtures presented anti-inflammatory activity. M. spicata showed the best cytotoxic properties and antimicrobial activity, and none of the infusions showed hepatotoxicity for non-tumour cells.",
journal = "Food & Function",
title = "Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.",
number = "9",
volume = "10",
doi = "10.1039/c9fo01473j",
pages = "5939-5951"
}

Caleja, C., Finimundy, T. C., Pereira, C., Barros, L., Calhelha, R. C., Soković, M., Ivanov, M., Carvalho, A. M., Rosa, E.,& Ferreira, I. C. F. R.. (2019). Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.. in Food & Function, 10(9), 5939-5951.
https://doi.org/10.1039/c9fo01473j

Caleja C, Finimundy TC, Pereira C, Barros L, Calhelha RC, Soković M, Ivanov M, Carvalho AM, Rosa E, Ferreira ICFR. Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties.. in Food & Function. 2019;10(9):5939-5951.
doi:10.1039/c9fo01473j .

Caleja, Cristina, Finimundy, Tiane C., Pereira, Carla, Barros, Lillian, Calhelha, Ricardo C., Soković, Marina, Ivanov, Marija, Carvalho, Ana Maria, Rosa, Eduardo, Ferreira, Isabel C. F. R., "Challenges of traditional herbal teas: plant infusions and their mixtures with bioactive properties." in Food & Function, 10, no. 9 (2019):5939-5951,
https://doi.org/10.1039/c9fo01473j . .