Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples
Journal Title: Food Research - Year 2017, Vol 1, Issue 5
Abstract
Essential oils and infusions from commercial peppermint sachets (CPS), and non-commercial 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.
Authors and Affiliations
M. C. S. Nilo, L. G. Riachi, D. L. R. Simas, G. C. Coelho, A. J. R. da Silva, D. C. M. Costa, D. S. Alviano, C. A. B. De Maria
Keywords
Related Articles
- EP ID EP289912
- DOI 10.26656/fr.2017.5.104
- Views 183
- Downloads 0
Development and characterisation of Vitex negundo Linn. noodles
Formulation 2 (1 g w/w) was the most favourable and was chosen for further analyses to compare its composition with that of a control (0 g w/w). Total phenolic content (TPC) of the fresh noodles remained higher than that...
Comparison of amino acid and chemical composition of jackfruit seed flour treatment
The study was conducted to analyse amino acid and chemical composition of raw jackfruit seed flours, germinated jackfruit seed flour and thermal jackfruit seed flour. The result showed that thermal jackfruit seed flour c...
Residue levels and dissipation behaviors of chlorpyrifos in black pepper berries and soil
Residue trials of chlorpyrifos in black pepper were conducted to estimate the pre-harvest interval and maximum residue limit for one fruiting cycles. The experimental trials were conducted at five commercial grower’s plo...
Indigenous technology of tapping, collecting and processing of coconut (Cocos Nucifera) sap and its quality in Blitar Regency, East Java, Indonesia
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some develo...
Optical properties of natural dyes: prospect of application in dye sensitized solar cells (DSSCs) and organic light emitting diodes (OLEDs)
Optical properties (absorbance, fluorescence, and transmittance) of the natural dyes extracted from flower, leaf, bark and rhizome of some plant species available in Nepal have been explored, with the prospect of applica...