Boureima KABORɹ, Mamounata DIAO^1,, Abdou KABORɹ, Kabakdé KABORÉ^{1, 2}, Poussian Raymond BARRY^{1, 2}, Hemayoro SAMA^{1, 3}, Abdoudramane SANOU^{1, 4}, Samson GUENNÉ^{1, 3}, Ibingou Crépin DIBALA¹, Kiessoun KONATÉ^{1, 4}, Mamoudou Hama DICKO¹

Spices and culinary herbs are sources of bioactive compounds whose availability depends on preparation methods. This study aims to evaluate and compare the phytochemical, antioxidant, and enzyme-inhibitory properties of different aqueous extracts from seven culinary herbs of Burkina Faso. Extracts were prepared by maceration, infusion, and decoction for varying durations and extraction yields were determined. Total polyphenols were quantified using the Folin-Ciocalteu method, flavonoids using the aluminium chloride method, while salicylic acid and tannins were determined by spectrophotometric and colometric methods. Antioxidant activities were assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity and ferric reducing power, while inhibitory activities against α-amylase, trypsin, and chymotrypsin were determined spectrophotometrically and expressed as half-maximal inhibitory concentration (IC₅₀) values. Phytochemical screening revealed variable distributions of flavonoids, polyphenols, anthocyanins, saponins, alkaloids, and catechin tannins among the studied species. For five of the seven species, the highest extraction yields were obtained with 60-minute decoction: Apium graveolens (31.89%), A. porrum (26.27%), A. cepa (24.99%), M. piperita (20.76%), and O. basilicum (18.75%). Maceration favored the extraction of phenolic compounds and flavonoids in the majority, except for P. crispum and A. cepa and enhanced the ferric-reducing power and α-amylase inhibition across all species. Decoction showed variable effects depending on duration, increasing bioactive compounds but decreasing hydrolyzable tannins, DPPH radical-scavenging capacity, and α-amylase inhibition. Multivariate analysis reveals a dissociation between extraction yield, phytochemical richness, and anti-amylase activity, with A. cepa and M. piperita being more characterized by their bioactive compounds, while Petroselinum crispum, Anethum graveolens, and Ocimum basilicum exhibit the broadest enzyme-inhibiting potential. These results suggest differentiated uses for culinary herbs. In particular, Mentha piperita, rich in phenolic compounds and flavonoids, could be used in mild preparations such as macerations or infusions, while Anethum graveolens, characterized by a broader enzyme-inhibiting potential, appears to be a promising species for functional culinary applications.

α-amylase inhibition, antioxidant activity, aqueous extraction, chymotrypsin inhibition, culinary herbs, phytochemistry, trypsin inhibition