Proanthocyanidin Characterization and Bioactivity of Extracts from Different Parts of Uncaria tomentosa L. (Cat's Claw).
Apart from alkaloids, bioactive properties ofUncaria tomentosaL. have been attributed to its phenolic constituents. Although there are some reports concerning low-molecular-weight polyphenols inU. tomentosa, its polymeric phenolic composition has been scarcely studied. In this study, phenolic-rich extracts from leaves, stems, bark and wood (n= 14) ofUncaria tomentosaplants from several regions of Costa Rica were obtained and analysed in respect to their proanthocyanidin profile determined by a quadrupole-time-of-flight analyser (ESI-QTOF MS). Main structural characteristics found forU. tomentosaproanthocyanidins were: (a) monomer composition, including pure procyanidins (only composed of (epi)catechin units) and propelargonidins (only composed of (epi)afzelechin units) as well as mixed proanthocyanidins; and (b) degree of polymerization, from 3 up to 11 units. In addition,U. tomentosaphenolic extracts were found to exhibit reasonable antioxidant capacity (ORAC (Oxygen Radical Absorbance Capacity) values between 1.5 and 18.8 mmol TE/g) and antimicrobial activity against potential respiratory pathogens (minimum IC50of 133 µg/mL). There were also found to be particularly cytotoxic to gastric adenocarcinoma AGS and colon adenocarcinoma SW620 cell lines. The results state the particularities ofU. tomentosaproanthocyanidins and suggest the potential value of these extracts with prospective use as functional ingredients.
Department of Chemistry, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica. mnavarro@codeti.org.
Mirtha
M
Navarro-Hoyos
Institute of Physical Chemistry "Rocasolano", CSIC,C/ Serrano 119, Madrid 28006, Spain. rlebron@iqfr.csic.es.
Rosa
R
Lebrón-Aguilar
Institute of Physical Chemistry "Rocasolano", CSIC,C/ Serrano 119, Madrid 28006, Spain. je.quintanilla@iqfr.csic.es.
Jesús E
JE
Quintanilla-López
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain. carolina.cueva@csic.es.
Carolina
C
Cueva
IUOPA-Redox Biology Group, Department of Cellular Morphology and Biology, Faculty of Medicine, University of Oviedo, C/ Julian Claveria 6, Oviedo 33006, Spain. heviadavid@uniovi.es.
David
D
Hevia
Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica. silvia.quesada@ucr.ac.cr.
Silvia
S
Quesada
Department of Biochemistry, School of Medicine, University of Costa Rica (UCR), Sede Rodrigo Facio, San Pedro de Montes de Oca, San José 2060, Costa Rica. gabriela.azofeifacordero@ucr.ac.cr.
Gabriela
G
Azofeifa
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain. victoria.moreno@csic.es.
M Victoria
MV
Moreno-Arribas
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain. MJM@USP.org.
María
M
Monagas
Institute of Food Science Research (CIAL), CSIC-UAM, C/ Nicolás Cabrera 9, Madrid 28049, Spain. b.bartolome@csic.es.
Begoña
B
Bartolomé
U. tomentosa; antimicrobial; antioxidant; cytotoxicity; degree of polymerization; direct-injection mass spectrometry; proanthocyanidins; propelargonidins