Open AccessTotal phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from northeast of Algeria
Author(s) -
Amina Benabdallah,
Chaâbane Rahmoune,
Mahieddine Boumendjel,
Oumayma Aissi,
Chokri Messaoud
Publication year - 2016
Publication title -
asian pacific journal of tropical biomedicine/asian pacific journal of tropical biomedicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 61
eISSN - 2588-9222
pISSN - 2221-1691
DOI - 10.1016/j.apjtb.2016.06.016
Subject(s) - mentha arvensis , mentha spicata , chemistry , phenols , antioxidant , polyphenol , lamiaceae , traditional medicine , dpph , botany , food science , biology , essential oil , biochemistry , medicine
ObjectiveTo investigate the total phenolics, flavonoids and tannins content and the in vitro antioxidant activities of methanolic extracts of six wild Mentha species which are Mentha aquatica, Mentha arvensis, Mentha piperita, Mentha pulegium, Mentha rotundifolia and Mentha villosa.MethodsThe Folin–Ciocalteu method was used to determine the total phenols content while flavonoids were estimated according to the aluminum chloride colorimetric method. To evaluate tannins content, vanillin and HCl were added to methanolic extracts. The antioxidant potential was measured by 1,1-diphenyl-2-picrylhydrazyl radical scavenging, ferrous ion chelating and the inhibition of β-carotene bleaching assays.ResultsThe methanol extracts of Algerian mints were rich in phenolic compounds and exhibited powerful antioxidant activity ranging from 7.5 μg/mL to 44.66 μg/mL, which varied significantly among species. Mentha aquatica stood out with efficient antioxidant ability which was correlated to the high total phenolics content, followed by Mentha arvensis and Mentha piperita with very close values, comparing to Mentha pulegium, Mentha rotundifolia and Mentha villosa with lowest values.ConclusionsThese results show that methanolic extracts of Mentha species from Algeria have a great potential of polyphenols which can be used as a natural food preservative and antioxidant source