Abstract
In the present study, it was investigated the antioxidant, anti-inflammatory properties of marjoram extracts and identified the major phenolic compounds which that may be responsible for these properties. Extracts of T. mastichina exhibited high antioxidant and anti-inflammatory activity. Methanol extracts showed higher antioxidant activity in comparison with ethanol and water extracts. The total phenolic content (195.71 ± 4.07 GAE/g dry extract) and the DPPH free radical scavenging activity (58.85 ± 0.52 g Trolox/100 g of dry weight extract) showed higher antioxidant activity than marjoram from the Portuguese region and an EC50 (0.028 mg/mL) superior to the synthetic antioxidant (BHT). T. mastichina was found to be a strong semicarbazide (SSAO) inhibitor with an EC50 one thousand times stronger than SSAO. Among polyphenols, flavonoids, mainly luteolin and quercetin, were the major constituents of the plant extracts and were present at levels of 6.22 and 5.46 μg kaempferol/mg DWE, respectively.
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