Nutritional and antioxidant contributions of Laurus nobilis L.

leaves:Would be more suitable a wild or a cultivated

sample?
Maria Ins Dias, Lillian Barros, Montserrat Dueas, Rita C. Alves, M. Beatriz P.P. Oliveira,Celestino Santos-Buelga, Isabel
C.F.R. Ferreira.

Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragana, Campus de Santa Apolnia, 1172, 5301-855
Bragana, Portugal.
REQUIMTE, Science Chemical Department, Faculty of Pharmacy of University of Porto, Rua Jorge Viterbo Ferreira, 228,
4050-313 Porto, Portugal
GIP-USAL, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain

Food Chemistry 156 (2014) 339346
Elsevier Publishing Group

PONTIFCIA UNIVERSIDADE CATLICA DO PARAN
ESCOLA DE SADE E BIOCINCIAS
FARMCIA E BIOQUMICA
INTRODUCTION

Laurus nobilis, commonly known as bay leaves, belongs to Laureacea
family

It is widely used as a spicy fragrance and flavour in traditional meat dishes,
stews and rice (Ouchikh et al. 2011)

Its leaves and extracts are used to suppress high blood sugar, fungal and
bacterial infections, to treat eructation, flatulence and gastrointestinal
problems. It also exhibits anti-inflammatory, anticonvulsive, antiepileptic
and antioxidant properties (Conforti et al. 2006)


Apigenin
Quercetina
Eugenol
Laurus nobilis

OBJECTIVE



In the present work, L. nobilis wild and cultivated
samples were chemically characterized regarding, free
sugars, organic acids, fatty acids and tocopherols.

MATERIALS AND METHODS
Samples


Sugar determination
HPLC-RI acetonitrile/deionized water, 70:30 (v/v) at a flow
rate of 1 mL/min.

MATERIALS AND METHODS
Organics Acids
Reverse phase C18 column. The elution was performed with
sulphuric acid 3.6 mM using a flow rate of 0.8 mL/min. Detection
was carried out in a PDA, using 215 nm and 245 nm (for ascorbic
acid) as preferred wavelengths.

Fatty Acids
Fatty acids were determined by gasliquid chromatography with
flame ionization detection (GC-FID). The carrier gas (hydrogen)
flow-rate was 4.0 mL/min

MATERIALS AND METHODS
Tocopherols
Analysis was performed by HPLC, and a fluorescence detector
(FP-2020) programmed for excitation at 290 nm and emission
at 330 nm. The mobile phase used was a mixture of n-hexane
and ethyl acetate (70:30, v/v) at a flow rate of 1 mL/min.
RESULTS AND DISCUSSION
RESULTS AND DISCUSSION

RESULTS AND DISCUSSION
CONCLUSION
The wild sample gave higher nutritional
contribution, but it was the cultivated sample
that showed higher bioactivity.
REFERENCES

Nutritional and antioxidant contributions of Laurus nobilis L.
leaves:Would be more suitable a wild or a cultivated
sample?
Maria Ins Dias, Lillian Barros, Montserrat Dueas, Rita C. Alves, M. Beatriz P.P. Oliveira,Celestino Santos-Buelga, Isabel
C.F.R. Ferreira.

Mountain Research Center (CIMO), ESA, Polytechnic Institute of Bragana, Campus de Santa Apolnia, 1172, 5301-855
Bragana, Portugal.
REQUIMTE, Science Chemical Department, Faculty of Pharmacy of University of Porto, Rua Jorge Viterbo Ferreira, 228,
4050-313 Porto, Portugal
GIP-USAL, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain

Food Chemistry 156 (2014) 339346
Elsevier Publishing Group

PONTIFCIA UNIVERSIDADE CATLICA DO PARAN
ESCOLA DE SADE E BIOCINCIAS
FARMCIA E BIOQUMICA