**4.10 Analysis of antioxidant and phenolic compound using UPLC-MS**

It's been well-know that antioxidant has ability to fight against free radicals since free radicals are considered as a causative agent for several diseases. However, use of antioxidant has increased in food industry due to its antimicrobial property. Nowadays, natural as well as synthetic antioxidant such as butylated hydroxyanisole (BHA), butylated hydroxytoluene has been extensively used in food industry. However, the safety and toxicity of synthetic antioxidant is still a matter of concern for human health. On the other hand, several phenolic compounds have been well known for human nutrition. Moreover, these components are used for retarding microbial growth, increasing shelf life, reducing undesirable fragrances, enhancing nutritional value as well as delaying the formation of toxic oxidation. Phenolic profiling as well as antioxidant activities can be analyzed UPLC-ESI-MS/MS in Salvia species in some of the medicinal plants from South West Anatolia, Turkey. Moreover, it is assumed that, it was first reported for the analysis of individual phenolic profiles of *S. potentillifolia, S. albimaculata,* and *S. nydeggeri* [46].
