Phytochemical Traits and Biological Activity of <i>Satureja hortensis</i> and <i>Satureja macrantha</i> as Culinary Spices Using <scp>GC</scp> – <scp>MS</scp> / <scp>MS</scp> and <scp>LC</scp> – <scp>MS</scp> / <scp>MS</scp> Techniques

ABSTRACT This study evaluates the antidiabetic, anti‐Alzheimer, antimicrobial, and antioxidant activities of water and methanol extracts, as well as essential oils, from Satureja macrantha and Satureja hortensis . Chemical characterization was conducted using LC–MS/MS for phenolic profiles and GC–MS for essential oil composition. Biological activities were assessed via DPPH˙ and ABTS˙ + assays for antioxidant capacity, α‐glucosidase and α‐amylase inhibition for antidiabetic potential, cholinesterase inhibition for anti‐Alzheimer activity, and the microdilution method for antimicrobial effects. Genotoxicity and antigenotoxicity were evaluated using Ames and Allium cepa assays. Rosmarinic acid was most abundant in S. macrantha water extract (50.687.02 ng/mL), while thymol (45.1%) and p‐cymene (45.8%) were identified as major oil components. S. hortensis essential oil showed the strongest α‐glucosidase (41.33%) and butyrylcholinesterase inhibition (35.68%), whereas S. macrantha oil exhibited higher acetylcholinesterase inhibition (16.05%). Antioxidant activity was most pronounced in S. macrantha water extract (ABTS ˙+ : 52.11%, DPPH˙: 28.76%). S. hortensis essential oil demonstrated the most effective antimicrobial properties. These findings suggest that both S. macrantha and S. hortensis could be recommended as safe and effective candidates for use in the development of natural therapeutic agents.

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