Blend Extracts of German Chamomile (Matricaria chamomilla L.) and Feverfew (Tanacetum parthenium L. Sch. Bip.) Against Oxidative Stress and Multidrug-Resistant Bacteria: Role of Extraction Temperature

Chamomile (Matricaria chamomilla L.) and feverfew (Tanacetum parthenium L. Sch. Bip.), both members of the Asteraceae family, are widely distributed in Serbia and traditionally used for their medicinal properties. Chamomile is primarily known for its gastrointestinal effects, while feverfew is noted for its antimigraine activity. Although the biological activity of each plant has been individually studied, there has been a lack of research related to their blends. So, the aim of this study was to prepare various chamomile/feverfew blends and their extracts with special focus on extraction temperature, to obtain superior herbal extract with the best functional characteristics. In order to characterize the obtained blend extracts this study included spectrophotometric and UHPLC Q-ToF MS analysis of prepared (selected) extracts, as well as evaluation of their antioxidant (ABTS, DPPH, FRAP, and CUPRAC) and antimicrobial properties. Antibacterial activity was evaluated against two Gram-positive and four Gram-negative bacterial strains using the broth microdilution method. Untargeted analysis showed the same phytochemical profile for both selected extracts (B3 and B9), as well as differences in distribution and abundance of identified compounds depending on applied extraction temperature (cold or heat-assisted). These differences in profile most probably contributed to variations in the antioxidant and antimicrobial properties of the extracts. The most potent antioxidant activity (123.04 µM TEAC/g) was observed for the 3:1 feverfew/chamomile blend (ABTS assay), while the highest metal-chelating capacity (1288.95 µM VCEAC/g) was recorded in extracts obtained by heat-assisted extraction (CUPRAC assay). Antibacterial activity of all blends ranged from 0.625 to 2.5 mg/mL, regardless of the extraction method. The findings indicate that combined extracts of chamomile and feverfew represent a promising source of bioactive compounds with potential applicability in both food science and pharmaceutical (biomedical) research.