Investigation of phenolic compounds and antioxidant activity of mentha spicata subsp. Spicata and M. longifolia subsp. typhoides (briq.) Harley decoction and infusion

Abstract

In the present study, phenolic compounds and antioxidant activity of decoction and infusion of aerial parts of Mentha spicata subsp. spicata and M. longifolia subsp. typhoides (Briq.) Harley were investigated. Phenolic contents of the decoction and infusion were analyzed using LC-MS/MS. Also, the antioxidant activity of the species was determined by three methods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β-carotene linoleic acid assays, and CUPRAC assays. Flavonoids and derivatives were the most abundant components of the M. spicata subsp. spicata decoction and M. longifolia subsp. typhoides decoction and infusion, whereas coumaric acids and derivatives were found to be the most abundant components of M. spicata subsp. spicata infusion. Particularly, the main compounds were determined as follow for M. spicata subsp. spicata decoction and infusion; caffeic acid and fumaric acid. Rosmarinic acid was detected in high amounts in M. longifolia subsp. typhoides decoction and infusion. For all the activity assays, infusion and decoction of the samples showed good activity.