Application of Common Culinary Herbs for the Development of Bioactive Materials
Alina Ioana Lupuliasa,
Anda-Maria Baroi,
Sorin Marius Avramescu,
Bogdan Stefan Vasile,
Răzvan Mihai Prisada,
Radu Claudiu Fierascu,
Irina Fierascu,
Daniela Ionela Sărdărescu (Toma),
Alexandra Ripszky Totan,
Bianca Voicu-Bălășea,
Silviu-Mirel Pițuru,
Lăcrămioara Popa,
Mihaela Violeta Ghica,
Cristina-Elena Dinu-Pîrvu
Affiliations
Alina Ioana Lupuliasa
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Anda-Maria Baroi
National Institute for Research & Development in Chemistry and Petrochemistry ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania
Sorin Marius Avramescu
Department of Inorganic Chemistry, Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 030018 Bucharest, Romania
Bogdan Stefan Vasile
Research Center for Advanced Materials, Products and Processes, National University of Science and Technology POLITEHNICA Bucharest, 313 Splaiul Independenţei, 060042 Bucharest, Romania
Răzvan Mihai Prisada
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Radu Claudiu Fierascu
National Institute for Research & Development in Chemistry and Petrochemistry ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania
Irina Fierascu
National Institute for Research & Development in Chemistry and Petrochemistry ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania
Daniela Ionela Sărdărescu (Toma)
Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
Alexandra Ripszky Totan
Department of Biochemistry, Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 17-23 Plevnei Street, 020021 Bucharest, Romania
Bianca Voicu-Bălășea
Interdisciplinary Center for Dental Research and Development, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Silviu-Mirel Pițuru
Interdisciplinary Center for Dental Research and Development, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Lăcrămioara Popa
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Mihaela Violeta Ghica
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Cristina-Elena Dinu-Pîrvu
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
Hyssop (Hyssopus officinalis L.) and oregano (Origanum vulgare L.), traditionally used for their antimicrobial properties, can be considered viable candidates for nanotechnology applications, in particular for the phytosynthesis of metal nanoparticles. The present work aims to evaluate the potential application of hyssop and oregano for the phytosynthesis of silver nanoparticles, as well as to evaluate the biological activities of their extracts and obtained nanoparticles (antioxidant potential, as well as cell viability, inflammation level and cytotoxicity in human fibroblasts HFIB-G cell line studies). In order to obtain natural extracts, two extraction methods were applied (classical temperature extraction and microwave-assisted extraction), with the extraction method having a major influence on their composition, as demonstrated by both the total phenolic compounds (significantly higher for the microwave-assisted extraction; the oregano extracts had consistently higher TPC values, compared with the hyssop extracts) and in terms of individual components identified via HPLC. The obtained nanoparticles ware characterized via X-ray diffraction (XRD) and transmission electron microscopy (TEM), with the lowest dimension nanoparticles being recorded for the nanoparticles obtained using the oregano microwave extract (crystallite size 2.94 nm through XRD, average diameter 10 nm via TEM). The extract composition and particle size also influenced the antioxidant properties (over 60% DPPH inhibition being recorded for the NPs obtained using the oregano microwave extract). Cell viability was not affected at the lowest tested concentrations, which can be correlated with the nitric oxide level. Cell membrane integrity was not affected after exposure to classic temperature hyssop extract-NPs, while the other samples led to a significant LDH increase.
