Bioactivity and chemical profiling of the Juniperus excelsa, which support its usage as a food preservative and nutraceutical

Abstract

Leaves and cones of the genus Juniperus, regularly used as a spice, could be a candidate for new food preservative with significant nutraceutical qualities. The main goal of this study was to evaluate the bioactivity and chemical profiling of the Juniperus excelsa leaves and cones in order to support its usage as a health-promoting food additive. The content of 44 phenolics was determined using Liquid chromatography tandem-mass spectrometry (LS-MS/MS), with catechin and quercitrin being the most dominant, especially in leaves (234 and 142 mg/g of leaves dry weight, respectively). Gas chromatography–mass spectrometry (GC-MS) analysis showed a simple terpene composition both in leaves and in cones, with α-pinene (31 and 77%), cedrol (37 and 8%), and limonene (15 and 6%) as the most abundant compounds, respectively. J. excelsa showed a noteworthy antioxidant effect comparable with butylated hydroxyanisole (BHA), especially leaves extract towards HO• and lipid peroxidation (LP) inhibition, which is particularly important in food-quality maintenance. Essential oil of leaves showed significant anti-inflammatory activity by means of inhibition of eicosanoids production and considerable antimicrobial activity against the clinically relevant and/or foodborne illness-causing bacteria. Due to its considerable bioactivity and high content of phenolics with proven health benefits, usage of J. excelsa as a food additive with valuable nutraceutical properties should be supported.