Comparing the phenolic profile of Pilocarpus pennatifolius Lem. by HPLC-DAD-ESI/MSn with respect to authentication and enzyme inhibition potential

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Federico Ferreres (Author) Other; Clara Grosso (Author) Other; Angel Gil Izquierdo (Author) Other; Andreia Fernandes (Author) Other; Patricia Valentao (Author) FFUP; Paula B Andrade (Author) FFUP

Journal

Title: Industrial Crops and Products

Vol. 77

Pages: 391-401

ISSN: 0926-6690

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 16 Citations

Scientific classification

FOS: Agrarian Sciences > Agricultural biotechnology

Other information

Authenticus ID: P-00G-NP8

DOI: 10.1016/j.indcrop.2015.09.006

Abstract (EN): Pilocarpus pennatifolius Lem. is a neotropical species with economic importance, whose phenolic profile is poorly described. A comparative HPLC-DAD-ESI/MSn analysis between herbal teas prepared from a commercial sample (CS) and an authenticated one (BGS) was carried out. From a qualitative point of view, 45 compounds were identified, 42 being reported for the first time in Pilocarpus genus; the samples only shared the presence of 18 compounds. From a quantitative perspective, BGS contained higher amounts of phenolics than CS (44.94 and 37.20 mg/g extract d.w., respectively) and both samples exhibited different major compounds, namely hesperetin-7-0-rutinoside (BGS) and 6-methoxy-quercetin-3-O-robinobioside (CS). Despite being one of the markers of Piloccnpus genus and previously described in this species, pilocarpine was not found in none of the samples. This is also the first report on the inhibition of enzymes implicated in Alzheimer's disease (cholinesterases) and diabetes mellitus type II (alpha-glucosidase) by P. pilocarpus. BGS and CS were more effective against a-glucosidase, displaying IC50 values of 604.34 pz/mL (BGS) and 573.48 mu g/mL (CS). These results can provide a basis of future studies on the application of these herbal teas as nutraceutical ingredients.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11