Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

Abstract

AbstractMedicinal and aromatic plants are highly prized all over the world. According to local cuisine and pharmacopoeias, they used to be important as dietary supplements, providing bioactive compounds. Herein, we describe lipophilic (fatty acids, tocopherols and carotenoids) and hydrophilic (ascorbic acid, sugars and phenolic compounds) antioxidants, lipid peroxidation inhibition and free radical scavenging activity in aerial parts of two Lamiaceae species (Mentha pulegium and Thymus pulegioides). M. pulegium gave the highest antioxidant properties (EC50<0.56 mg/mL), which is in agreement with its highest content in tocopherols, mainly α‐tocopherol (69.54 mg/100 g), ascorbic acid (7.90 mg/100 g), reducing sugars (7.99 g/100 g) and phenolics. The presence of these lipophilic and hydrophilic antioxidants could explain its use as antiseptic, anti‐inflammatory and as food preservative and special sauce. M. pulegium revealed the highest content of fat, α‐linolenic (ω‐3) and linoleic (ω‐6) fatty acids, while T. pulegioides revealed the highest content of carbohydrates (89.35 g/100 g). This could explain its use to improve the nutrition value of rye flour broth or potato based soups.