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Article

Application of Common Culinary Herbs for the Development of Bioactive Materials

by
Alina Ioana Lupuliasa
1,
Anda-Maria Baroi
2,3,
Sorin Marius Avramescu
4,5,
Bogdan Stefan Vasile
6,7,
Răzvan Mihai Prisada
1,*,
Radu Claudiu Fierascu
2,8,*,
Irina Fierascu
2,3,
Daniela Ionela Sărdărescu (Toma)
8,9,
Alexandra Ripszky Totan
10,11,
Bianca Voicu-Bălășea
11,
Silviu-Mirel Pițuru
11,12,
Lăcrămioara Popa
1,13,
Mihaela Violeta Ghica
1,13 and
Cristina-Elena Dinu-Pîrvu
1,13
1
Department of Physical and Colloidal Chemistry, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
2
National Institute for Research & Development in Chemistry and Petrochemistry ICECHIM Bucharest, 202 Splaiul Independenței, 060021 Bucharest, Romania
3
Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Mărăști Blvd., 011464 Bucharest, Romania
4
Department of Inorganic Chemistry, Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, 030018 Bucharest, Romania
5
Research Centre for Environmental Protection and Waste Management (PROTMED), University of Bucharest, Splaiul Independenței 91-95, Sect. 5, 050107 Bucharest, Romania
6
Research Center for Advanced Materials, Products and Processes, National University of Science and Technology POLITEHNICA Bucharest, 313 Splaiul Independenţei, 060042 Bucharest, Romania
7
National Research Center for Micro and Nanomaterials, National University of Science and Technology POLITEHNICA Bucharest, 313 Splaiul Independenţei, 060042 Bucharest, Romania
8
Faculty of Chemical Engineering and Biotechnology, National University of Science and Technology Politehnica Bucharest, 1-7 Gheorghe Polizu St., 011061 Bucharest, Romania
9
National Research and Development Institute for Biotechnology in Horticulture, 37 Bucureti-Pitesti Str., 117715 Ștefănești, Romania
10
Department of Biochemistry, Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 17-23 Plevnei Street, 020021 Bucharest, Romania
11
Interdisciplinary Center for Dental Research and Development, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
12
Department of Organization, Professional Legislation and Management of the Dental Office, Faculty of Dental Medicine, “Carol Davila” University of Medicine and Pharmacy, 17-23 Plevnei Street, 020021 Bucharest, Romania
13
Innovative Therapeutic Structures R&D Center (InnoTher), “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Str., 020956 Bucharest, Romania
 
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Plants 2024, 13(7), 997; https://doi.org/10.3390/plants13070997
Submission received: 8 March 2024 / Revised: 21 March 2024 / Accepted: 28 March 2024 / Published: 30 March 2024
(This article belongs to the Section Phytochemistry)
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Abstract

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.
Keywords: hyssop; oregano; phytosynthesis; silver nanoparticles; antioxidant; cell viability; inflammation level; cytotoxicity hyssop; oregano; phytosynthesis; silver nanoparticles; antioxidant; cell viability; inflammation level; cytotoxicity

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MDPI and ACS Style

Lupuliasa, A.I.; Baroi, A.-M.; Avramescu, S.M.; Vasile, B.S.; Prisada, R.M.; Fierascu, R.C.; Fierascu, I.; Sărdărescu, D.I.; Ripszky Totan, A.; Voicu-Bălășea, B.; et al. Application of Common Culinary Herbs for the Development of Bioactive Materials. Plants 2024, 13, 997. https://doi.org/10.3390/plants13070997

AMA Style

Lupuliasa AI, Baroi A-M, Avramescu SM, Vasile BS, Prisada RM, Fierascu RC, Fierascu I, Sărdărescu DI, Ripszky Totan A, Voicu-Bălășea B, et al. Application of Common Culinary Herbs for the Development of Bioactive Materials. Plants. 2024; 13(7):997. https://doi.org/10.3390/plants13070997

Chicago/Turabian Style

Lupuliasa, Alina Ioana, 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, and et al. 2024. "Application of Common Culinary Herbs for the Development of Bioactive Materials" Plants 13, no. 7: 997. https://doi.org/10.3390/plants13070997

APA Style

Lupuliasa, A. I., Baroi, A.-M., Avramescu, S. M., Vasile, B. S., Prisada, R. M., Fierascu, R. C., Fierascu, I., Sărdărescu, D. I., Ripszky Totan, A., Voicu-Bălășea, B., Pițuru, S.-M., Popa, L., Ghica, M. V., & Dinu-Pîrvu, C.-E. (2024). Application of Common Culinary Herbs for the Development of Bioactive Materials. Plants, 13(7), 997. https://doi.org/10.3390/plants13070997

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