Bioactive Phenolic Extracts from Native Argentine Chaco Plants: Characterization and Potential Food Applications

Native plant species from the Argentine Chaco constitute an underexplored source of bioactive phytochemicals with potential applications as functional ingredients and natural preservatives. This study characterized the phenolic composition and evaluated the antioxidant, anti-inflammatory, and antimicrobial activities of hydroalcoholic extracts obtained from native woody species and aromatic herbs. Leaves from Celtis tala, Prosopis alba, Acacia aroma Gillies ex Hook. & Arn, Larrea divaricate Cav., Ziziphus mistol Griseb, Libidibia paraguariensis (D. Parodi) G.P. Lewis, Cercidium praecox (Ruiz & Pav.), and Capparis atamisquea, together with Rosmarinus officinalis and Peumus boldus, were extracted using 70% methanol. Total phenolic compounds, flavonoids, and condensed tannins were determined by spectrophotometric assays. Individual phenolic profiles were analyzed by HPLC-DAD. Antioxidant activity was assessed using DPPH, ABTS, and FRAP assays. Anti-inflammatory activity was evaluated through lipoxygenase (LOX) inhibition, while antimicrobial activity was determined by agar disk diffusion against foodborne pathogens. Significant interspecific variability was observed in phytochemical composition and bioactivities. L. divaricata, Z. mistol, and P. boldus exhibited the highest phenolic contents and antioxidant capacities. HPLC-DAD analysis identified gallic acid, chlorogenic acid, syringic acid, rutin, ferulic acid, and quercetin as major constituents. Extracts from L. divaricata and Z. mistol showed the strongest LOX inhibition, with IC₅₀ values lower than those of naproxen. C. tala demonstrated high antimicrobial activity against Salmonella enteritidis, whereas A. aroma and C. paraguariensis showed moderate inhibition. Strong positive correlations were found between total phenolic content and antioxidant and anti-inflammatory activities. Native species from the Argentine Chaco represent promising sources of multifunctional phytochemicals with antioxidant, anti-inflammatory, and antimicrobial properties, supporting their potential application in the development of functional foods and natural preservatives.