In vitro production of M. × piperita not containing pulegone and menthofuran.

Abstract

The essential oils (EOs) and static headspaces (HSs) of in vitro plantlets and callus of Mentha x piperita were characterized by GC-MS analysis. Leaves were used as explants to induce in vitro plant material. The EO yields of the in vitro biomass were much lower (0.1% v/w) than those of the parent plants (2% v/w). Many typical mint volatiles were emitted by the in vitro production, but the callus and in vitro plantelet EOs were characterized by the lack of both pulegone and menthofuran. This was an important difference between in vitro and in vivo plant material as huge amounts of pulegone and menthofuran may jeopardise the safety of mint essential oil. Regarding the other characteristic volatiles, menthone was present in reduced amounts (2%) in the in vitro plantlets and was not detected in the callus, even if it represented the main constituent of the stem and leaf EOs obtained from the cultivated mint (26% leaves; 33% stems). The M. piperita callus was characterized by menthol (9%) and menthone (2%), while the in vitro plantlet EO showed lower amounts of both these compounds in favour of piperitenone oxide (45%). Therefore, the established callus and in vitro plantlets showed peculiar aromatic profiles characterized by the lack of pulegone and menthofuran which have to be monitored in the mint oil for their toxicity.

Mode of Action: Synergistic Interaction of Peppermint (Mentha x piperita L. Carl) Essential Oil and Meropenem Against Plasmid-Mediated Resistant E. coli

“…The major compounds found within PEO were menthol (41.36 %), p-menthone (25.72%), l-menthone (17.78%) and isomenthol acetate (4.59%). For comparison, a previous study in Poland reported that menthol, menthone, and menthyl acetate were the major components in PEO [22]. In addition, similar studies carried out by researchers in Germany and Africa also obtained a similar result whereby menthol and menthone are the major components of PEO [23,24].…”

Characterization of essential oil of a novel menthofuran rich variant of peppermint (Mentha×piperitaL.) from India using gas chromatography coupled with mass spectrometry

“…The overall quality of peppermint oil is determined by the compositional balance among these constituent (15). Further, various physiological, environmental and agronomical factors are known to significantly influence the yield and composition of these constituents in peppermint oil (9)(10)(11)(12)(13)22). Menthofuran content is recorded slightly lesser in Mentha × piperita crop grown under foothills agroclimatic conditions of subtropical India as compared to crop grown in north Indian plains.…”

“…Regarding peppermint oils and the Pharmacopoeia requirements, British Pharmacopoeia (1968), standardized > 45% of menthol and 4-9% of menthyl acetate with little or no menthofuran and pulegone. However, European Pharmacopoeia reported a standard range of 44.0-55.0% menthol with 1.0-9.0% menthofuran and ≤ 4.0% pulegone in peppermint oil of acceptable quality (9,10,12). In India, the commercial cultivar of M. piperita can be categorized into high menthol (32.…”

“…The composition of Mentha × piperita essential oil showed considerable chemical diversity due to numerous cultivars and varied agroclimatic and ecological conditions. The characteristics components of peppermint oil are menthol, menthone, menthyl acetate, isomenthone, menthofuran, pulegone, limonene, 1, 8-cineole, and isomenthol (4,(9)(10)(11)(12)(13)(14)(15)(16). In view of the enormous industrial relevance of peppermint oil and suitable agroclimatic conditions for its cultivation, numerous cultivars differing in yield or growth characteristic were developed in India for their commercial cultivation as per industrial demands.…”

Reply to comments on ‘Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study’, D. Fiocco, D. Fiorentino, L. Frabboni, S. Benvenuti, G. Orlandini, F. Pellati, A. Gallone, Flavour Fragr. J. 2011, 26, 441–446

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In the title we have used the common and most popular names for members of the Lavandula genus (i.e. [3][4][5][6] References 1. peppermint).

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