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 andinfusion 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 analyzedusing LC-MS/MS. Also, the antioxidant activity of the species was determined by threemethods: 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, β-carotene linoleicacid assays, and CUPRAC assays. Flavonoids and derivatives were the most abundantcomponents of the M. spicata subsp. spicata decoction and M. longifolia subsp. typhoidesdecoction and infusion, whereas coumaric acids and derivatives were found to be the mostabundant components of M. spicata subsp. spicata infusion. Particularly, the main compoundswere determined as follow for M. spicata subsp. spicata decoction and infusion; caffeic acidand 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 thesamples showed good activity.