LC-MS/MS profiles and interrelationships between the enzyme inhibition activity, total phenolic content and antioxidant potential of Micromeria nervosa extracts. (30th October 2020)

• Record Type: Journal Article
• Authors: Sarikurkcu, Cengiz; Andrade, Jacqueline Cosmo; Ozer, Mehmet Sabih; de Lima Silva, João Marcos Ferreira; Ceylan, Olcay; de Sousa, Erlânio Oliveira; Coutinho, Henrique Douglas Melo
• Is Part Of: Food chemistry. Volume 328(2020)
• Publication Date: 2020-10-30
• Subjects: Rosmarinic acid -- Antioxidant capacity -- Phenolic compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.126930
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Extracts presented relevant biological activities. The extracts demonstrated different mechanisms of antioxidant activity. The extracts inhibited the activity of α-amylase and tyrosinase. Abstract: 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.