Department of Primary Education, Faculty of Education, Firat University, 23119, Elazig, Turkey.
Department of Biology, Faculty of Sciences and Arts, Bitlis Eren University, 13100, Bitlis, Turkey.
Braz J Biol. 2021 Jan-Feb;81(1):144-153. doi: 10.1590/1519-6984.224654.
The present study determined some biological compounds, radical scavenging activity and antimicrobial capacity in seeds of Satureja hortensis L. and Mentha spicata L. subsp. spicata. Alpha-linolenic acid (C18:3 n3) has been found to be the major polyunsaturated fatty acid of Satureja hortensis L. (66.24 ± 1.24%) and Mentha spicata L. subsp. spicata (48.17 ± 1.01%). Linoleic acid (C18:2 n6) is identified as the second major polyunsaturated fatty acid in the present study and oleic acid (C18:1 n9) is determined as the major monounsaturated fatty acid. Current study showed that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low levels of saturated fatty acids. It has been demonstrated that ergosterol (263.1 ± 2.14 µg/g), stigmasterol (39.07 ± 0.91 µg/g) and beta-sitosterol (14.64 ± 0.49 µg/g) have been found in Mentha spicata L. subsp. spicata, while ergosterol (69.41 ± 1.75 µg/g) and beta-sitosterol (19.81 ± 1.14 µg/g) have been determined in Satureja hortensis L. Also, this study determined that Satureja hortensis L. and Mentha spicata L. subsp. spicata have low lipide-soluble vitamin content. Furthermore, it has been found that Satureja hortensis L. contains naringenin (612.57 ± 2.57 µg/g), morin (86.97 ± 1.12 µg/g), quercetin (22.87 ± 0.75 µg/g), and kaempferol (20.11 ± 0.94 µg/g) while naringenin (135.91 ± 1.91 µg/g), naringin (61.23 ± 2.15 µg/g) and quercetin (47.51 ± 1.17 µg/g) have been detected as major flavonoids in the seeds of Mentha spicata L. subsp. spicata. The results of the present study suggest that methanol extracts of Satureja hortensis L. and Mentha spicata L. subsp. spicata have significant free radical scavenging activity. The present results revealed that Satureja hortensis L. and Mentha spicata L. subsp. spicata showed major activity against gram-positive and gram-negative microorganisms, fungi and yeast.
本研究测定了香薄荷和薄荷亚种的种子中的一些生物化合物、自由基清除活性和抗菌能力。α-亚麻酸（C18:3 n3）被发现是香薄荷 L.（66.24 ± 1.24%）和薄荷亚种的主要多不饱和脂肪酸。亚油酸（C18:2 n6）是本研究中鉴定的第二大多不饱和脂肪酸，而油酸（C18:1 n9）被确定为主要的单不饱和脂肪酸。本研究表明，香薄荷 L. 和薄荷亚种的饱和脂肪酸含量较低。研究表明，β-谷甾醇（14.64 ± 0.49 µg/g）在薄荷亚种中被发现，而麦角甾醇（263.1 ± 2.14 µg/g）和豆甾醇（39.07 ± 0.91 µg/g）在薄荷亚种中被发现，而β-谷甾醇（19.81 ± 1.14 µg/g）和麦角甾醇（69.41 ± 1.75 µg/g）在香薄荷 L. 中被确定。此外，本研究还表明，香薄荷 L. 和薄荷亚种的脂溶性维生素含量较低。此外，研究发现香薄荷 L. 含有柚皮苷（612.57 ± 2.57 µg/g）、桑色素（86.97 ± 1.12 µg/g）、槲皮素（22.87 ± 0.75 µg/g）和山奈酚（20.11 ± 0.94 µg/g），而柚皮苷（135.91 ± 1.91 µg/g）、柚皮苷（61.23 ± 2.15 µg/g）和槲皮素（47.51 ± 1.17 µg/g）则被确定为薄荷亚种种子中的主要类黄酮。本研究结果表明，香薄荷 L. 和薄荷亚种的甲醇提取物具有显著的自由基清除活性。本研究结果表明，香薄荷 L. 和薄荷亚种对革兰氏阳性和革兰氏阴性微生物、真菌和酵母均表现出主要活性。
