Changes in the Content of Phenolic Compounds and Biological Activity in Traditional Mexican Herbal Infusions with Different Drying Methods
Sandra N. Jimenez-Garcia,
Moisés A. Vazquez-Cruz,
Xóchitl S. Ramirez-Gomez,
Vicente Beltran-Campos,
Luis M. Contreras-Medina,
Juan F. Garcia-Trejo,
Ana A. Feregrino-Pérez
Affiliations
Sandra N. Jimenez-Garcia
División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico
Moisés A. Vazquez-Cruz
Departamento de Investigación y Desarrollo, KOPPERT MEXICO, Circuito el Marques Nte. 82, Parque industrial El Marqués, Santiago de Querétaro, C.P. 76246, Mexico
Xóchitl S. Ramirez-Gomez
División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico
Vicente Beltran-Campos
División de Ciencias de la Salud e Ingeniería, Campus Celaya-Salvatierra, C.A. Enfermedades no transmisibles, Universidad de Guanajuato, Av. Ing. Javier Barros Sierra No. 201 Esq. Baja California, Ejido de Santa Maria del Refugio Celaya, Guanajuato, C.P. 38140, Mexico
Luis M. Contreras-Medina
División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
Juan F. Garcia-Trejo
División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
Ana A. Feregrino-Pérez
División de Estudios de Posgrado, C.A. Bioingeniería, Básica y Aplicada Facultad de Ingeniería, Universidad Autónoma de Querétaro, C.U. Cerro de las Campanas S/N, Colonia Las Campanas, Santiago de Querétaro, Querétaro, C.P. 76010, Mexico
Mexican spices are used in the supplementation of the human diet and as medicinal herbs for the particularly high amounts of compounds capable of deactivating free radicals. In addition, these spices can have beneficial effects on chronic, no-transmissible diseases such as type II diabetes and hypertension arterial. The objective of this study is to determine the content of phenolic compounds on the antioxidant activity and inhibitory enzymes of α-amylase, α-glucosidase and angiotensin-converting enzyme in melissa, peppermint, thyme and mint, which are subjected to microwave drying, conventional and freeze-drying to be used as alternative treatments. Spices were evaluated to determine total phenols, flavonoids, tannins, 2,2-Diphenyl-1-picrylhydrazyl (DPPH), (2,2′-azino-bis- (3-ethyl benzothiazolin-6-ammonium sulphonate) (ABTS) and Ferric Reducing/Antioxidant Power (FRAP), enzymatic activity. The investigation showed that conventional drying caused a decrease in antioxidant properties and inhibitory activity, in some species, while remained preserved in microwave drying and freeze-drying. The activity of polyphenol oxides and peroxidase decreases with high temperatures and these increase with the use of cold temperatures. This study aims to determine the extent of optimal drying required to preserve phenolic compounds, and the positive effect on antioxidant activity and enzymatic activity in in vitro models, which will produce benefits for the infusion processing industry and the pharmaceutical industry.
