Compuestos fenólicos en plantas de la familia Lamiaceae: química de extracción, efectos del procesamiento y estrategias emergentes de optimización
Resumen
La recuperación de compuestos fenólicos del romero y de especies relacionadas de Lamiaceae ha estado limitada por la diversidad química de estos metabolitos, la complejidad estructural de las matrices vegetales y la variabilidad derivada del procesamiento y de las condiciones de extracción. Esta revisión tuvo como objetivo analizar la evidencia científica disponible sobre los compuestos fenólicos en romero (Salvia rosmarinus) y otras Lamiaceae, considerando su naturaleza química, los factores que regulan su extracción, los efectos del procesamiento de la matriz y las estrategias emergentes de optimización, con el fin de aportar un marco conceptual para el diseño de procesos de extracción orientados a alimentos. Se realizó un análisis narrativo de estudios publicados, organizando la evidencia en cuatro ejes: química fenólica, comportamiento antioxidante, efectos de la matriz y del procesamiento, y optimización del proceso. La literatura mostró que el romero se caracteriza principalmente por ácido rosmarínico, ácido carnósico, carnosol y otros derivados del ácido cafeico, cuyas estructuras redox-activas se relacionan con estabilización de radicales, quelación de metales y control de la oxidación lipídica. Además, la optimización experimental y las tecnologías asistidas mejoraron la recuperación fenólica y la eficiencia del proceso.
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Derechos de autor 2026 Ana Giselle Rodríguez-Mena , Rosa Torres-Pacheco, Elizabeth Contreras-López, Jesús Guadalupe Pérez-Flores, Laura García-Curiel, Judith Jaimez-Ordaz
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