Effect of Storage Time on Physico-Chemical Characteristics of Mentha Pulegium L. And Mentha Cervina L.

Póvoa, Orlanda; Ribeiro, Guilherme; Rodrigues, L.; Lobato, P.; Monteiro, Patric de Lima; Monteiro, A.; Moldão‐Martins, Margarida

doi:10.17660/actahortic.2009.826.26

Cited by 4 publications

(6 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The survey’s results obtained in 2013 were like those from 2002–2003 regarding the main families and species used in traditional coriander recipes, supporting the key findings from Póvoa et al [ 27 , 31 ]. Açorda (with Triticum aestivum bread) appears as the most cited recipe, both in 2002/2003 surveys and 2013 surveys.…”

Section: Resultssupporting

confidence: 82%

“…Most people used coriander more than once a week, an extremely common usage. Primarily the leaves, but also the tender stems were used fresh or frozen or transformed in piso similarly to pennyroyal [ 27 ]. The most popular recipes were açorda (traditional bread recipe) and fish, but with a broad utilization on salads, omelets, meats, infusions, etc.…”

Section: Resultsmentioning

confidence: 99%

“…At the end of the 20th century and the first decade of the 21st century, ethnobotanical studies were carried out in line with the dynamics of MAP research in the Iberian Peninsula [ 1 , 23 , 24 , 25 , 26 , 27 , 28 ]. Alentejo is characterized by an ethnic plurality and a rich ethnobotanical knowledge, although the available information is fragmentary, widely dispersed, and often guarded in oral popular culture.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Coriander (Coriandrum sativum L.) from Alentejo (South Portugal)—Ethnobotany and Potential Industrial Use

Póvoa,

Farinha,

Lopes

et al. 2024

Foods

View full text Add to dashboard Cite

Coriander is a medicinal and aromatic plant (MAP) traditionally cultivated and used in Alentejo, Portugal. However, few publications are available about its ethnobotanical applications. Four independent ethnobotanical surveys were carried out: throughout the region (2002–2003), in three villages (2013), and in city markets (2007 and 2022). Coriander was the most common fresh cultivated MAP (75% of the total area) and also the most representative MAP fresh herb in city markets. The leaves, mostly, were used fresh or frozen or transformed in piso. Some of the recipes have agro-industrial potential, such as piso and aromatized olive oil. Coriander essential oils (EOs) were isolated by hydrodistillation from aerial parts with inflorescence emergence (APIs) and from fruits, and fatty acids (FA) by solvent extraction from the fruits. Gas chromatography and gas chromatography-mass spectrometry analysis showed EOs dominated by n-decanal (21–24%), 2-trans-decenal (12–18%) and n-nonane (10–17%) in APIs, and linalool dominance (73–78%) in the fruits. Petroselinic acid (32–55%) was the dominant fatty acid. A literature survey on conventional and nonconventional extraction techniques showed a constancy in the dominant compounds isolated, highlighted piso as a home-made green-extraction procedure, but also reflected the relevance of coriander as a MAP with diverse industrial potential uses.

show abstract

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Coriander (Coriandrum sativum L.) from Alentejo (South Portugal)—Ethnobotany and Potential Industrial Use

Póvoa,

Farinha,

Lopes

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…It has also been used for its medicinal properties in the prevention of various gastric disorders and inflammation of the respiratory tract, and its essential oil has industrial applications in food conservation. 24,25 The chemical composition of M. cervina essential oil has been reported to be constituted mainly by monoterpenoids ( pulegone, isomenthone, menthone and limonene) with antibacterial and antifungal activities, resulting in an alternative of other mints for therapeutic purposes because of its lower level of pulegone, a terpenoid ketone which is toxic to the liver. 25 The total phenolic content and total antioxidant capacity of M. cervina aqueous extract have been reported, and seven phenolic compounds have been identified ( protocatechuic acid, p-coumaric acid, caffeic acid, chlorogenic acid, epicatechin, orientin and rutin).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization and bioactive properties of two aromatic plants: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves)

et al. 2016

View full text Add to dashboard Cite

aThe chemical composition and bioactive properties of two plants (Calendula officinalis L. and Mentha cervina L.) were studied. Their nutritional value revealed a high content of carbohydrates and low fat levels, and very similar energy values. However, they presented different profiles in phenolic compounds and fatty acids; C. officinalis presented mainly glycosylated flavonols and saturated fatty acids, while M. cervina presented mainly caffeoyl derivatives and polyunsaturated fatty acids. M. cervina showed the highest concentration of phenolic compounds while C. officinalis presented higher amounts of sugars, organic acids and tocopherols. The highest antioxidant and cytotoxic activities were obtained for the hydromethanolic extract of M. cervina, which presented the lowest values of EC 50 and exhibited cytotoxicity against the four tumor cell lines tested. Infusions showed no cytotoxicity for the tumor cell lines, and none of the extracts showed toxicity against non-tumor cells. This study contributes to expand the knowledge on both natural sources and therefore their use.

show abstract

“…The liqueur and the flower infusion are drunk both for pleasure and for their digestive and carminative properties [4,5]. In Alentejo, a kind of 'pesto', locally known as 'piso', is prepared with fresh plant material, salt, garlic and olive oil, the mix being preserved for future use along the year, when the plant is not available [3,6,7]. Different recipes of 'piso' flavour a very typical cuisine based on fish, bread and different kinds of goat or sheep cheese.…”

Section: Introductionmentioning

confidence: 99%

Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

Fernandes

Barros

Carvalho

et al. 2010

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Medicinal and aromatic plants are highly prized all over the world. According to local cuisine and pharmacopoeias, they used to be important as dietary supplements, providing bioactive compounds. Herein, we describe lipophilic (fatty acids, tocopherols and carotenoids) and hydrophilic (ascorbic acid, sugars and phenolic compounds) antioxidants, lipid peroxidation inhibition and free radical scavenging activity in aerial parts of two Lamiaceae species (Mentha pulegium and Thymus pulegioides). M. pulegium gave the highest antioxidant properties (EC 50 <0.56 mg/mL), which is in agreement with its highest content in tocopherols, mainly a-tocopherol (69.54 mg/100 g), ascorbic acid (7.90 mg/100 g), reducing sugars (7.99 g/100 g) and phenolics. The presence of these lipophilic and hydrophilic antioxidants could explain its use as antiseptic, anti-inflammatory and as food preservative and special sauce. M. pulegium revealed the highest content of fat, a-linolenic (v-3) and linoleic (v-6) fatty acids, while T. pulegioides revealed the highest content of carbohydrates (89.35 g/100 g). This could explain its use to improve the nutrition value of rye flour broth or potato based soups.

show abstract

Effect of Storage Time on Physico-Chemical Characteristics of Mentha Pulegium L. And Mentha Cervina L.

Cited by 4 publications

References 0 publications

Coriander (Coriandrum sativum L.) from Alentejo (South Portugal)—Ethnobotany and Potential Industrial Use

Coriander (Coriandrum sativum L.) from Alentejo (South Portugal)—Ethnobotany and Potential Industrial Use

Chemical characterization and bioactive properties of two aromatic plants: Calendula officinalis L. (flowers) and Mentha cervina L. (leaves)

Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

Contact Info

Product

Resources

About