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

This study evaluates the antidiabetic, anti-Alzheimer, antimicrobial, and antioxidant activities of water and methanol extracts, as well as essential oils, from <i>Satureja macrantha</i> and <i>Satureja hortensis</i>. 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 <i>Allium cepa</i> assays. Rosmarinic acid was most abundant in <i>S. macrantha</i> water extract (50.687.02 ng/mL), while thymol (45.1%) and p-cymene (45.8%) were identified as major oil components. <i>S. hortensis</i> essential oil showed the strongest α-glucosidase (41.33%) and butyrylcholinesterase inhibition (35.68%), whereas <i>S. macrantha</i> oil exhibited higher acetylcholinesterase inhibition (16.05%). Antioxidant activity was most pronounced in <i>S. macrantha</i> water extract (ABTS^˙+: 52.11%, DPPH˙: 28.76%). <i>S. hortensis</i> essential oil demonstrated the most effective antimicrobial properties. These findings suggest that both <i>S. macrantha</i> and <i>S. hortensis</i> could be recommended as safe and effective candidates for use in the development of natural therapeutic agents.