Phytochemical Characterization of Veronica officinalis L., V. teucrium L. and V. orchidea Crantz from Romania and Their Antioxidant and Antimicrobial Properties - PubMed (original) (raw)

Phytochemical Characterization of Veronica officinalis L., V. teucrium L. and V. orchidea Crantz from Romania and Their Antioxidant and Antimicrobial Properties

Andrei Mocan et al. Int J Mol Sci. 2015.

Abstract

Aerial parts of Veronica species are used in Romanian traditional medicine for the treatment of various conditions like kidney diseases, cough, and catarrh, and are known for their wound-healing properties. In the present study, the phenolic and sterolic content and the antioxidant and antimicrobial activities of three Veronica species (Plantaginaceae), V. officinalis L., V. teucrium L. and V. orchidea Crantz, were studied. The identification and quantification of several phenolic compounds and phytosterols were performed using LC/MS techniques and the main components were p-coumaric acid, ferulic acid, luteoline, hispidulin and β-sitosterol. More than that, hispidulin, eupatorin and eupatilin were detected for the first time in the Veronica genus. Nevertheless, representatives of the Veronica genus were never investigated in terms of their phytosterol content. The antioxidant potential investigated by Trolox equivelents antioxidant capacity (TEAC) and EPR spectroscopy revealed that V. officinalis and V. orchidea extracts presented similar antioxidant capacities, whilst the values registered for V. teucrium extract are lower. Regarding the antimicrobial activity of the investigated species, Staphylococcus aureus, Listeria monocytogenes and Listeria ivanovii were the most sensitive strains with MIC values between 3.9 and 15.62 mg/mL. The results obtained by this study may serve to promote better use of representatives from the genus Veronica as antioxidant and antimicrobial agents.

Keywords: V. orchidea Crantz; V. teucrium L.; Veronica officinalis L.; antimicrobials; antioxidants; phytosterols.

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Figures

Figure 1

(a) V. officinalis L.; (b) V. teucrium L.; (c) V. orchidea Crantz.

Figure 2

Tipical chromatogram of the six analyzed flavones: (1) jaceosidin; (2) hispidulin; (3) eupalitin; (4) eupatorin; (5) casticin and (6) acacetin.

Figure 3

(a) Total phenol content (TPC) and (b) total flavonoid content (TFC) of Veronica species (the bars indicate mean ± SD).

Figure 4

(a) Trolox equivelents antioxidant capacity (TEAC) and (b) antioxidant activity measured with EPR spectroscopy using Fremy’s salt as a stable synthetic radical of Veronica species (the bars indicate mean ± SD).

Figure 5

Degradation kinetics of the free radical Fremy’s salt by V. officinalis, V. teucrium and V. orchidea.

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Phytochemical Characterization of Veronica officinalis L., V. teucrium L. and V. orchidea Crantz from Romania and Their Antioxidant and Antimicrobial Properties - PubMed (original) (raw)