| dc.contributor.author | Sarikurkcu, C; Andrade, JC; Ozer, MS; Silva, JMFD; Ceylan, O; de Sousa, EO; Coutinho, HDM | |
| dc.date.accessioned | 2023-03-02T06:38:17Z | |
| dc.date.available | 2023-03-02T06:38:17Z | |
| dc.date.issued | OCT 30 | |
| dc.date.issued | 2020 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.12481/14223 | |
| dc.description.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 compounds were detected using LC-ESI-MS/MS. The antioxidant activity was determined using six different assays while enzymatic activity was determined by alpha-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 alpha-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. | |
| dc.title | LC-MS/MS profiles and interrelationships between the enzyme inhibition activity, total phenolic content and antioxidant potential of Micromeria nervosa extracts | |
| dc.title.alternative | FOOD CHEMISTRY | |
| dc.identifier.DOI-ID | 10.1016/j.foodchem.2020.126930 | |
| dc.identifier.volume | 328 | |
| dc.identifier.issn/e-issn | 0308-8146 | |
| dc.identifier.issn/e-issn | 1873-7072 | |
