Analysis of Indian mint (Mentha spicata) for essential, trace and toxic elements and its antioxidant behaviour

Choudhury, Ratna; Kumar, Ashok; Garg, A. N.

doi:10.1016/j.jpba.2006.01.048

Cited by 86 publications

(37 citation statements)

References 25 publications

(31 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Several researchers pointed out that plants which belong to the Lamiaceae family are a source of compounds having high antioxidant, anti-inflammatory, antiallergy and antidepression activity (Choudhury et al 2006;Gopalan et al 1999;Ali et al 2002;Zheng and Wang 2001;Liu and Zhu 2007). Flavonoids which are widely distributed in the leaves, seeds, bark and flowers of plants are a broad class of low molecular weight compounds.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology

Bimakr

Rahman

Ganjloo

et al. 2011

Food Bioprocess Technol

View full text Add to dashboard Cite

The bioactive flavonoid compounds of spearmint (Mentha spicata L.) leaves were obtained by using supercritical carbon dioxide (SC-CO 2 ) extraction. Extraction was carried out according to face-centred central composite design, and independent variables were pressure (100, 200 and 300 bar), temperature (40, 50 and 60°C) and co-solvent amount (3, 6 and 9 g/min). The extraction process was optimized by using response surface methodology for the highest crude extraction yield of bioactive flavonoid compounds. The optimal conditions were identified as 209.39 bar pressure, 50.00°C temperature and 7.39 g/min co-solvent amount. The obtained extract under optimum SC-CO 2 condition was analysed by high-performance liquid chromatography. Seven bioactive flavonoids including catechin, epicatechin, rutin, luteolin, myricetin, apigenin and naringenin were identified as major compounds. The results of quantification showed that spearmint leaves are potential source of antioxidant compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology

Bimakr

Rahman

Ganjloo

et al. 2011

Food Bioprocess Technol

View full text Add to dashboard Cite

show abstract

“…Furthermore, it has been shown to have anticonvulsant (Debersac et al, 1995) and muscle relaxant effects (Albuquerque et al, 1995). Mint (Mentha) is an herb used extensively in Indian cuisine and also for curing several common ailments (Choudhury et al, 2006). Earlier studies in our laboratory showed that mint extract had very good antioxidant potential, which was comparable to that of the synthetic antioxidant, butylated hydroxy toluene (BHT) (Kanatt et al, 2007).…”

Section: Introductionmentioning

confidence: 85%

Impact of Anise (Pimpinella Anisum) and Mint (Mentha Piperita) Essential Oils to Microbial Activity in Chicken Meat

Kačániová¹,

Petrová²,

Mellen³

et al. 2015

J microb biotech food sci

View full text Add to dashboard Cite

The goal of the present study was to evaluate fresh chicken thighs quality (microbiological and sensory) after treatment by ethylenediaminetetraacetate (EDTA), Pimpinella anisum L. and Mentha piperita essential oils in 1% concentration, stored under vacuum packaging (VP), at 4±0.5°C for a period of 16 days. The following treatments of chicken thighs were applied: air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), vacuum-packed with EDTA solution 1.50% v/w (VPEC, control samples), VP with Pimpinella anisum L. and Mentha piperita essential oil at concentrations 0.1% v/w (VP+AEO and VP+MEO). The quality assessment of VP product after EDTA treatment, Pimpinella anisum L. and Mentha piperita oils was done by microbiological testing and the total viable counts, Enterobacteriaceae, lactic acid bacteria and Pseudomonas aeruginosa were detected. The using of Pimpinella anisum L. and Mentha piperita oils and EDTA with combination of vacuum packaging has significant effect (P < 0.05) to reduction of microorganisms compared with control group without vacuum packaging and untreated control group.

show abstract

“…Also Lawrence et al, (1992) mentioned that, genus Mentha consist of more than 25 species and are well known for monoterpenes like menthol, menthone, carvone and pulegone. Phenolic acids, flavonoids, terpenoids and volatile compounds have been identified as the major compounds found in different extracts of mint Choudhury et al (2006). Mentha viridis essential oil rich in carvone (50.47%), 1,8-cineole (9.14%), and limonene (4.87%) Mkaddem et al (2009)…”

Section: Introductionmentioning

confidence: 99%

Efficiency of Bacillus Subtilis and Pseudomonas Fluorescence as Biocontrol Agents Against Rhizoctonia Solani on Spearmint Plants (Mentha Viridis L.)

Morsy¹,

El-Said

2015

Scient. J. of Flowers and Ornament. Plants

View full text Add to dashboard Cite

Analysis of Indian mint (Mentha spicata) for essential, trace and toxic elements and its antioxidant behaviour

Cited by 86 publications

References 25 publications

Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology

Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology

Impact of Anise (Pimpinella Anisum) and Mint (Mentha Piperita) Essential Oils to Microbial Activity in Chicken Meat

Efficiency of Bacillus Subtilis and Pseudomonas Fluorescence as Biocontrol Agents Against Rhizoctonia Solani on Spearmint Plants (Mentha Viridis L.)

Contact Info

Product

Resources

About