Department of Chemistry Faculty of Medicine, University of Belgrade, Belgrade, 11000, Serbia.
Institute of Botany and Botanical Garden Jevremovac, Faculty of Biology, University of Belgrade, Belgrade, 11000, Serbia.
Plant Foods Hum Nutr. 2019 Jun;74(2):179-184. doi: 10.1007/s11130-019-0716-3.
Satureja kitaibelii Wierzb. ex Heuff. has a great importance in Serbian ethnopharmacology/herbal traditional medicine, as well as a flavoring food additive. Ethanol extract of aerial parts of Satureja kitaibelii analyzed by liquid chromatography-mass spectrometry revealed the presence of 18 compounds among which the most abundant were phenolic acids, flavonoids, jasmonic acid derivatives and rosmanol. The extracts were rich in total phenolics and flavonoid contents, while rosmarinic acid was the dominant compound (18.30-29.52 mg/g). As assessments of antioxidant properties of natural extracts are important because of their growing use in medicine and food industry, antioxidant activity of ethanol extracts of Satureja kitaibelii was analyzed by several assays. The half maximal scavenging capacity (SC) of 2,2'-diphenyl-1-picrylhydrazyl ranging from 71.20 to 125.65 μg/mL, the total antioxidant capacity from 272.37 to 714.12 mg ascorbic acid/g, and ferric ion reducing antioxidant power ranging from 0.74 to 1.94 μmol Fe/mg, clearly imply a significant antioxidant potential of Satureja kitaibelii. The extracts inhibit growth of Micrococcus luteus and Pseudomonas aeruginosa with inhibition zones 20-30 and 16-26 mm, respectively. Antioxidant and antibacterial activity of compounds identified in extracts suggest a great potential for Satureja kitaibelii application as valuable food ingredient.
香薄荷在塞尔维亚民族药理学/草药传统医学中具有重要地位，同时也是一种调味食品添加剂。通过液相色谱-质谱分析，香薄荷地上部分的乙醇提取物中发现了 18 种化合物，其中最丰富的是酚酸、类黄酮、茉莉酸衍生物和迷迭香醇。提取物富含总酚类和类黄酮含量，而迷迭香酸是主要化合物（18.30-29.52mg/g）。由于天然提取物的抗氧化性能评估因其在医学和食品工业中的应用日益增加而变得重要，因此分析了香薄荷乙醇提取物的抗氧化性能。2,2'-二苯基-1-苦基肼的半最大清除能力（SC）范围为 71.20-125.65μg/mL，总抗氧化能力为 272.37-714.12mg 抗坏血酸/g，铁离子还原抗氧化能力为 0.74-1.94μmol Fe/mg，这清楚地表明香薄荷具有显著的抗氧化潜力。提取物抑制了微球菌和铜绿假单胞菌的生长，抑菌圈分别为 20-30mm 和 16-26mm。提取物中鉴定出的化合物的抗氧化和抗菌活性表明，香薄荷具有作为有价值的食品成分的巨大应用潜力。
