C. citratus revelou um valor mais elevado de α-tocoferol, tocoferóis totais, glucose, sacarose e ácidos sucínico e ascórbico. P. tridentatum apresentou os maiores conteúdos em frutose e açúcares totais. Por outro lado, G. globosa demonstrou a maior concentração em ácidos orgânicos, devido ao elevado conteúdo em ácidos oxálico e málico. Este estudo reveste-se de grande importância porque preenche um vazio em relação à caracterização química destas espécies, mais precisamente em relação à sua composição em açúcares, ácidos orgânicos e tocoferóis, que podem estar presentes nas formas consumidas (principalmente infusão).
Analisando a atividade antioxidante e o perfil fenólico dos extratos metanólicos, verificámos que, em geral, C. citratus demonstrou os valores mais elevados de inibição da descoloração do β-caroteno e inibição da peroxidação lipídica, o que se pode dever à sua elevada quantidade em flavonoides, especialmente derivados de apigenina e luteolina (sendo a luteolina 2"-O-ramnosil-6-C-glucósido o principal composto). P. tridentatum demonstrou a maior atividade captadora de radicais DPPH e poder redutor, o que pode ser explicado pelo seu perfil peculiar em compostos fenólicos, em particular derivados de di-hidroflavonóis e isoflavonas. Já a menor atividade antioxidante obtida no extrato de G. globosa pode estar relacionada com a presença de compostos com menor atividade nomeadamente canferol 3-O-rutinósido e betacianidinas, estas últimas encontradas apenas nesta amostra.
No que concerne às infusões, de uma forma geral, a infusão de P. tridentatum revelou a atividade antioxidante mais elevada, seguida por C. citratus e, finalmente, G. globosa. A desigualdade no potencial antioxidante está certamente relacionada com a diferente composição em compostos fenólicos. Os efeitos sinergistas foram os mais observados nas misturas testadas, sendo mais evidentes nas infusões preparadas com as proporções de 40%:60% (P. tridentatum e C. citratus; ou G. globosa e C. citratus). O presente estudo valida a combinação das plantas estudadas em proporções específicas para serem comercializadas para a preparação de infusões.
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