Phenolic composition and comparison of antioxidant activity of alcoholic extracts of Peppermint (Mentha piperita)

Farnad, Neda; Heidari, Reza; Aslanıpour, Behnaz

doi:10.1007/s11694-014-9171-x

Cited by 60 publications

(49 citation statements)

References 37 publications

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“…Eriocitrin, a flavanone glycoside, was a minor compound, while chlorogenic acid was found only in trace amounts. These findings agreed in part with reports described elsewhere (Fecka and Turek, 2007;Farnad et al, 2014;Riachi and De Maria, 2015). Individual phenolic composition from the CPS tisanes showed a great variation.…”

Section: Essential Oil and Phenolics Profilesupporting

confidence: 93%

“…NCP tisane, on the other hand, had higher (circa 21%) reducing ability than NCC one. NCP tisanes, but no CPS, had similar IC50 values to those found elsewhere (IC = 13.6) (Grul'ová et al, 2012) and (IC = 11.3) (Farnad et al, 2014). In general, mint infusions are rich in flavonoids and phenolic acids, as can be easily verified by the higher values on the TPC test (Table 3), and therefore they have larger reducing ability than mint oils.…”

Section: In Vitro Antioxidant and Antifungal Propertiessupporting

confidence: 81%

See 1 more Smart Citation

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Nilo¹,

Riachi²,

Simas³

et al. 2017

Food Res.

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Essential oils and infusions from commercial peppermint sachets (CPS), and noncommercial genuine peppermint (NCP) and cornmint (NCC) samples were analyzed by GC/MS and LC/MS. Minimum inhibitory concentration (MIC) of mint oils against Fusarium moniliforme, Aspergillus niger and Aspergillus fumigates was determined. Antioxidant potential was monitored by total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical and soybean oil oxidation tests. CPS and NCC oils had lower menthofuran content than NCP. Mint oils did not show a uniform standard of antifungal activity and they had the modest reducing ability. CPS and NCC infusions showed higher IC50 and lower TPC than NCP ones. In the soybean oxidation test, mint oils presented prooxidant behavior. CPS infusions showed antioxidant potential significantly (P<0.05, Tukey) lower than that from NCC and NCP infusions. NCP infusions were more efficient in delaying propagation reaction than NCC ones. This may be attributed to higher amount of rosmarinic acid and hesperidin in NCP.

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Section: Essential Oil and Phenolics Profilesupporting

confidence: 93%

Section: In Vitro Antioxidant and Antifungal Propertiessupporting

confidence: 81%

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Nilo¹,

Riachi²,

Simas³

et al. 2017

Food Res.

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“…Quercetin, apigenin, and kaempferol inhibit cytochrome P-450, subfamily CYP1A, an enzyme involved in the activation of a number of carcinogens such as polycyclic aromatic or heterocyclic amines. Flavonoids also play a role in the prevention of cardiovascular diseases, such as atherosclerosis [14]. Quercetin and other flavones, flavanones, inhibit the growth of Helicobacter pylori agent of stomach ulcers [15].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

“…Flavonoids also act against other microorganisms, which belong to a small group of compounds that selectively inhibit the proliferation of viruses such as herpes virus Herpes simplex and Polio virus [16]. One of the more interesting phenolic acids is the ellagic acid, which exhibits antitumor, antioxidant, antimutagenic, antibacterial, and antivirus features [14,[16][17][18]. A significant amount of ellagic acid is found in plants in the form of multimolecular ellagitannins and in combination with molecules of glucose, rhamnose, and xylose in the form of glycosides [19].…”

Section: Journal Of Food Qualitymentioning

confidence: 99%

Profile of the Phenolic Compounds ofRosa rugosaPetals

Cendrowski

Ścibisz

Mitek

et al. 2017

Journal of Food Quality

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Rosa rugosa petals are a rich source of phenolic compounds, which determined their antioxidant properties. The aim of this study was to determine the polyphenolic composition of not processed petals of Rosa rugosa collected from the commodity crops and to determine the variability of the contained therein polyphenols between harvesting seasons. Twenty polyphenols were identified by UPLC-ESI-MS. The main fraction of polyphenols was ellagitannins, which are 69 to 74% of the total polyphenols of the petals. In the petals of Rosa rugosa, four anthocyanins have been identified: cyanidin 3,5-di-O-glucoside, peonidin 3-O-sophoroside, peonidin 3,5-di-O-glucoside, and peonidin 3-O-glucoside, of which the predominant peonidin 3,5-di-O-glucoside represented approx. 85% of all the determined anthocyanin compounds. It was found that the petals of Rosa rugosa are a valuable source of bioactive compounds and can be considered as a healthy valuable resource.

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“…Chen and Blumberg (2008) reported larger extraction efficiencies of phenolic compounds in methanolic extracts than in aqueous ones, indicating that organic solvents are more efficient in extracting phenolic compounds than aqueous media (16). In a previous study, it was reported that among the alcoholic extracts (methanol, ethanol, and methanol/ethanol) of peppermint, the methanol extract had maximum phenol content (10). The phenolic compounds are known to be synthesized by plants in response to microbial infection.…”

Section: Discussionmentioning

confidence: 98%

Bioactive Potential of Peppermint Extract Against Some Human Bacterial and Fungal Pathogens

Farzaei¹,

Azizi²,

Arji³

et al. 2015

Avicenna J Clin Microbiol Infect

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Background: Bacterial and fungal infections are an emerging public health concern, especially in the context of nosocomial infections. This study discusses the use of peppermint (Mentha piperita L.) methanolic extract against bacterial strains such as Escherichia coli, Pseudomonas aeruginosa, Bacillus subtilis, and Staphylococcus aureus and fungal species such as Trichophyton mentagrophytes, Trichophyton verrucosum, and Candida albicans. Objectives: This research aimed to investigate the inhibitory potential of M. piperita methanolic extract against some bacteria and fungi isolated from humans. Materials and Methods: The methanolic extract was prepared by standard procedure, and total phenol, total flavonoid, and total anthocyanin content were determined using a spectrophotometer. Antimicrobial activity against the aforementioned bacteria and fungi strains was evaluated using the disc diffusion method. Results: The contents of total phenol, flavonoid, and anthocyanin as well as antimicrobial activities and antifungal properties were enhanced by the increase of extract concentration. The results showed that the antimicrobial activity of leaf extract was more powerful against Bacillus subtilis (1.39 mm) than Staphylococcus aureus (1.29 mm), Escherichia coli (1.20 mm), and Pseudomonas aeruginosa (1.10 mm) based on the growth inhabitation zone. The most powerful antifungal activity of peppermint extract was observed against Trichophyton verrucosum and Trichophyton mentagrophytes (1.49 and 1.48 mm, respectively). Conclusions: Due to phenolic content, methanolic extract of M. piperita has moderate antibacterial and antifungal properties against the aforementioned gram positive and gram negative bacteria and fungi strains.

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Phenolic composition and comparison of antioxidant activity of alcoholic extracts of Peppermint (Mentha piperita)

Cited by 60 publications

References 37 publications

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Profile of the Phenolic Compounds ofRosa rugosaPetals

Bioactive Potential of Peppermint Extract Against Some Human Bacterial and Fungal Pathogens

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