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

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dc.contributor.authorSarikurkcu C.
dc.contributor.authorAndrade J.C.
dc.contributor.authorOzer M.S.
dc.contributor.authorde Lima Silva J.M.F.
dc.contributor.authorCeylan O.
dc.contributor.authorde Sousa E.O.
dc.contributor.authorCoutinho H.D.M.
dc.date.accessioned2025-04-10T11:06:13Z
dc.date.available2025-04-10T11:06:13Z
dc.date.issued2020
dc.description.abstractThe 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. © 2020 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.foodchem.2020.126930
dc.identifier.urihttp://hdl.handle.net/20.500.14701/46572
dc.publisherElsevier Ltd
dc.titleLC-MS/MS profiles and interrelationships between the enzyme inhibition activity, total phenolic content and antioxidant potential of Micromeria nervosa extracts
dc.typeArticle

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