Investigation of Phenolic Compounds and Antioxidant Activity of Mentha spicata L. subsp. spicata and M. longifolia (L.) L. subsp. typhoides (Briq.) Harley Decoction and Infusion

Year 2018, Volume: 5 Issue: 2, 445 - 456, 01.01.2018

Züleyha Özer

https://doi.org/10.18596/jotcsa.350089

Cited By: 7

Abstract

In present study, we report phenolic compounds and antioxidant activity of decoction
and infusion of Mentha spicata L. subsp. spicata
and M. longifolia (L.) L. subsp. typhoides (Briq.) Harley. The quantitative
amounts of the phenolic contents were determined by LC-MS/MS.  The main compounds and amounts of M. spicata were
determined as follow for decoction; caffeic acid, quercetagetin-3,6-dimethylether
and penduletin (4126.6; 2141.5; 1472.7 mg/kg dried herba, respectively), for infusion;
fumaric acid, t-ferulic acid and caffeic acid (4220.1; 1148.7; 1064.1 mg/kg dried herba,
respectively).  While phenolic
compounds in M. longifolia decoction were
presented as follow; rosmarinic acid, luteolin and
quercetagetin-3,6-dimethylether (1570.7; 460.9; 420.2 mg/kg dried herba, respectively), for
infusion; rosmarinic acid, luteolin and fumaric acid (620.9; 518.2; 489.8 mg/kg dried herba,
respectively). Also the antioxidant activities were determined based on three methods:
2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β-carotene
linoleic acid assays and cupric (Cu²⁺) ion reducing power
assay (CUPRAC).  For all the activity assays, infusion and decoction
of the samples showed good activity.

Keywords

Mentha spicata, Mentha longifolia, antioxidant activity, phenolic compound

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