Commercial peppermint (Mentha×piperita L.) teas: Antichlamydial effect and polyphenolic composition

Kapp, Karmen; Hakala, Elina; Orav, Anne; Pohjala, Leena; Vuorela, Pia; Püssa, Tõnu; Vuorela, Heikki; Raal, Ain

doi:10.1016/j.foodres.2013.02.015

Cited by 67 publications

(70 citation statements)

References 43 publications

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“…In the samples of fresh peppermint leaves, a high content of total phenols (1 722.25 mg l -1 ) was determined, which is a slightly lower value, compared with the total phenol content of fresh lemon balm leaves. The results obtained are consistent with other literature data, which emphasize a significantly high phenol content of peppermint leaves (Lv et al, 2012;Kapp et al, 2013;Riachi and De Maria, 2015). During the 24 h of classical extraction of fresh peppermint leaves in water, the total phenol content was 1 472.49 mg l -1 , which is an about 15% lower value in comparison with the total phenol content identified in fresh leaves.…”

Section: Resultssupporting

confidence: 91%

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Žlabur¹,

Voća²,

Dobričević³

et al. 2016

International Agrophysics

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A b s t r a c t. The aim of this study was to investigate the influence of conventional and ultrasound-assisted extraction (frequency, time, temperature) on the content of bioactive compounds as well as on the antioxidant activity of aqueous extracts from fresh lemon balm and peppermint leaves. Total phenols, flavonoids, non-flavonoids, total chlorophylls, total carotenoids, and radical scavenging capacity were determined. Moreover, the relationship between bioactive compounds and antioxidant capacity was studied by linear regression. A significant increase in all studied bioactive compounds during ultrasonic extraction for 5 to 20 min was found. With the classical extraction method, the highest amounts of total phenols, flavonoids, and antioxidant activity were determined, and the maximum amounts of total chlorophylls and carotenoids were determined during 20 min ultrasonic extraction. The correlation analysis revealed a strong, positive relationship between antioxidant activity and total phenolic compounds.

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Section: Resultssupporting

confidence: 91%

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Žlabur¹,

Voća²,

Dobričević³

et al. 2016

International Agrophysics

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“…The preservative action obtained by the mint extract could be due to the presence of rosemarinic acid, caffeic acid, eriocitrin and luteolin which are reported to be the major phenolics in Mentha species (Padmini et al 2010;Kappa et al 2013) with potential antibacterial and antioxidant activities (McKay and Blumberg 2006;Singh et al 2010;Shan et al 2005). The peel of Citrus fruits is a rich source of flavonoid glycosides, coumarins and glycosides (Shahnan et al 2007) and the citrus flavonoids have a large spectrum of biological activity including antibacterial, antioxidant and antifungal activities.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

et al. 2015

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Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract showed higher quantity of phenolics and superior in-vitro antioxidant activities than citrus peel extract. Gutted mackerel were given a dip treatment in mint extract (0.5 %, w/v) and citrus extract (1 % w/v), packed in LDPE pouches and stored at 0-2°C. The biochemical quality indices viz. total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), free fattyacids (FFA) were significantly (p<0.05) lower in mint extract (ME) treated fishes compared to citrus extract (CE) treated and control fishes (C) without any treatment. Plant extract treatment significantly inhibited lipid oxidation in mackerel as indicated by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Aerobic plate count (APC) was markedly higher in C group followed by CE group throughout the storage period. As per sensory evaluation, shelf life of Indian mackerel was determined to be 11-13 days for C group, 13-15 days for CE group and 16-17 days for ME group, during storage at 0-2°C.

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“…It is also used against nausea, bronchitis, flatulence, anorexia, ulcerative colitis, and liver complaints. Mint essential oils are generally used externally for antipruritic, astringent, rubefacient, antiseptic, and antimicrobial purposes and for treating neuralgia, myalgia, headaches, and migraines (Foster 1990;Brown 1995;Bisset 1994;Tyler 1993;Baytop 1999;Hendriks 1998;Cowan 1999;Iscan et al 2002;Kapp et al 2013;McKay and Blumberg 2006;Peixoto et al 2009;Rita and Animesh 2011;Saller 2004). The hydrodistillation method is one of the famous and routine methods to extract the essential oil of medicinal herbs.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition analysis of the essential oil of Mentha piperita L. from Kermanshah, Iran by hydrodistillation and HS/SPME methods

et al. 2017

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Background: The volatile constituents from the aerial parts of Mentha piperita L. (peppermint) which were collected from cultivate growing plants in Kermanshah (Garreban; at the east of Kermanshah City) of Iran were extracted by hydrodistillation and headspace/solid-phase micro-extraction (HS/SPME) methods and were analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Findings: A total of 39 and 41 compounds were identified in the essential oil by hydrodistillation and HS/SPME methods, respectively. The main components in the hydrodistillation method were menthol (45.34%), menthone (16.04%), menthofuran (8.91%), cis-carane (8.70%), 1,8-cineole (4.46%), neo-menthol (4.24%), and limonene (2.22%). The main components in the HS/SPME method were menthol (29.38%), menthone (16.88%), cis-carane (14.39%), menthofuran (11.38%), 1,8-cineole (9.45%), trans-caryophyllene (2.76%), neo-menthol (2.37%), β-Pinene (2.26%), α-Pinene (1.55%), germacrene-D (1.41%), trans-sabinene hydrate (1.28%), and neoisomenthyl acetate (1.02%).

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Commercial peppermint (Mentha×piperita L.) teas: Antichlamydial effect and polyphenolic composition

Cited by 67 publications

References 43 publications

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Ultrasound-assisted extraction of bioactive compounds from lemon balm and peppermint leaves

Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

Chemical composition analysis of the essential oil of Mentha piperita L. from Kermanshah, Iran by hydrodistillation and HS/SPME methods

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