LC-MS/MS and GC-MS Identification of Metabolites from the Selected Herbs and Spices, Their Antioxidant, Anti-Diabetic Potential, and Chemometric Analysis

Abstract

Culinary herbs and spices are widely used in daily diets. Pakistan’s flora is enriched with phytochemicals due to a diverse range of land. Phytochemicals, including volatile and non-volatile compounds, have captured much interest due to their numerous health advantages and significance in daily diet. The present study aimed to conduct in-depth metabolomic profiling of Pakistani-grown fenugreek leaves (Trigonella foenum-graecum), fennel seeds (Foeniculum vulgare), mint leaves (Mentha royleana), coriander seeds (Coriandrum sativum) and basil leaves (Ocimum basilicum) by using liquid chromatography–mass spectrometry (LC-MS/MS) and gas chromatography–mass spectrometry (GC-MS). The first study was conducted to optimize extraction using different solvents (methanol, ethanol, chloroform, acetone, and water). Total phenolic content (TPC), total flavonoid content (TFC), and total condensed tannins (TCT) were quantified along with the antioxidant and anti-diabetic activities. The highest TPC (125.42 ± 10.89 mg GAE/g) and the highest antioxidant and anti-diabetic potential were quantified in mint. Seventy-one phytochemical metabolites were identified using LC-MS/MS, while forty-nine volatile constituents were identified using GC-MS. A positive correlation was identified between phenolic contents and their biological activities. Furthermore, molecular docking helped to find drug molecules with more excellent anti-diabetic activity based on their binding affinities. This study suggests that selected herbs and spices from Pakistan have significant nutraceutical and phytopharmaceutical potential. This study could further help in drug discovery.

Screening and Characterization of Phenolic Compounds from Selected Unripe Fruits and Their Antioxidant Potential

“…Overall, TPC and TFC are highly correlated with antioxidant activities (DPPH and FICA). The results are supported by previous studies where it has been reported that total phenolics and flavonoids are the main compounds responsible for the antioxidant capacity of fruits, vegetables, and herbs [ 25 , 43 , 44 ]. Moreover, a biplot analysis ( Figure 1 ) was conducted to further understand the contribution of selected sour fruits in phenolic contents and their antioxidant activities.…”

“…The distinct qualities and advantageous potential of phenolic compounds, such as their anti-inflammatory, antioxidant, antidiabetic, antimicrobial, and anticarcinogenic qualities, have drawn the attention of scientists [ 25 ]. Table 1 displays black lemons’, unripe mangoes’, and unripe grapes’ phenolic content and antioxidant examinations.…”

Enhancement of yogurt functionality by adding Mentha piprita phenolic extract and evaluation of its quality during cold storage

“…As one of the most prevalent secondary metabolites of the Lamiaceae plant family, this compound offers a multitude of health benefits, mainly related to its high antioxidant potential as well as its antiseptic and anticancer properties. Its efficacy as an anti‐inflammatory, neuroprotective, and hepatoprotective agent has been confirmed (Hitl et al., 2021 ; Kiani et al., 2023 ).…”

“…Furthermore, herbs and spices have been used in foods for millennia for flavor enhancement and quality preservation (Kiani et al., 2023 ). Adding plant matter to yogurt therefore appears to be an effective way of providing natural phytochemicals, which represents a new trend for improving the nutritional characteristics and product functionalities.…”

LC-ESI-QTOF-MS/MS Identification and Characterization of Phenolic Compounds from Leaves of Australian Myrtles and Their Antioxidant Activities

“…A higher concentration of OH groups in a flavonoid has previously been shown to be advantageous for biological activities [24]. The structural arrangement of each ring, a catechol group in the B ring, its number of hydroxyl groups, and many double bonds in the C ring further affect each ring's ability to act as an antioxidant in extracts.…”