publication . Article . 2018

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

Züleyha Özer;
Open Access English
  • Published: 10 Mar 2018
  • Publisher: Turkish Chemical Society
  • Country: Turkey
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 foll...
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free text keywords: Mentha spicata,Mentha longifolia,antioxidant activity,phenolic compound, Mentha spicata, Mentha longifolia, antioxidant activity, phenolic compound, Mentha Spicata Subsp. Spicata, Mentha Longifolia Subsp. Typhoides, Linoleic acid, chemistry.chemical_compound, chemistry, Decoction, Mentha spicata, food.food, food, Traditional medicine, Fumaric acid, Caffeic acid, Rosmarinic acid, DPPH, Mentha longifolia, biology.organism_classification, biology, lcsh:Chemistry, lcsh:QD1-999
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