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In vitro synergistic antioxidant activity of honey-Mentha spicata combination

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Abstract

The beneficial health effects including antioxidant properties of mint (Mentha spicata) and honey have been extensively studied. However, there is no data about the effect of their associated use. In this study the total phenolic and flavonoid contents of individual extracts of mint and honey and their combination were determined. The antioxidant activity was investigated by using reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2´-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS), and chelating power methods. The results showed that individual extracts contained important quantity of phenolics and flavonoids and their combination was found to produce best antioxidant activity. A positive correlation between the phenolic/flavonoid contents and antioxidant activity, especially with free radical scavenging ability and chelating power, was observed. These findings suggest that combined mixture of honey and mint could be used as promising additive foods.

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Authors and Affiliations

  1. Department of Biology, Faculty of Life and Nature Sciences, Mohamed El Bachir El Ibrahimi University, 34000, Bordj Bou Arreridj, Algeria

    Yuva Bellik

  2. Laboratory of Research on Local Animal Products, Ibn-Khaldoun University of Tiaret, 14000, Tiaret, Algeria

    Sidi Mohamed Amar Selles

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  1. Yuva Bellik
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  2. Sidi Mohamed Amar Selles
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Correspondence to Yuva Bellik.

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Bellik, Y., Selles, S.M.A. In vitro synergistic antioxidant activity of honey-Mentha spicata combination. Food Measure 11, 111–118 (2017). https://doi.org/10.1007/s11694-016-9377-1

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  • DOI: https://doi.org/10.1007/s11694-016-9377-1

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