LC-MS/MS profiles and interrelationships between the enzyme inhibition activity, total phenolic content and antioxidant potential of Micromeria nervosa extracts

Sarikurkcu C., Andrade J. C., ÖZER M. S., de Lima Silva J. M. F., Ceylan O., de Sousa E. O., ...Daha Fazla

Food Chemistry, cilt.328, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 328
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.foodchem.2020.126930
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Antioxidant capacity, Phenolic compounds, Rosmarinic acid
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The objective of this study was to quantify the phenolic compounds and to evaluate and compare the biological activities of the ethyl acetate (EtOAc), methanolic (MeOH) and aqueous extracts from the Micromeria nervosa aerial parts, based on their antioxidant activity and enzymatic inhibition. Total phenolic and flavonoid contents were calculated and individual compo3unds were detected using LC-ESI-MS/MS. The antioxidant activity was determined using six different assays while enzymatic activity was determined by α-amylase and tyrosinase enzyme inhibition. The main phenolic constituents detected in the extracts were rosmarinic acid. In the antioxidant assays the aqueous extract was shown to be more efficient than the others. The EtOAc and MeOH extracts presented higher inhibitory activity with respect to α-amylase and tyrosinase. Regardless of the solvent, the results suggest M. nervosa aerial extracts present a biological potential due to their antioxidant activity and enzymatic inhibition.