Chemical composition of essential oils of three
            <i>Mentha</i>
            species and their antifungal activity against selected phytopathogenic and post-harvest fungi

Giménez‐Santamarina, Silvia; Molina, Juan Antonio Llorens; Sempere-Ferre, Francisca; Santamarina, Cristina; Roselló, Josefa; Santamarina, M. Pilar

doi:10.1080/26895293.2021.2022007

Cited by 14 publications

(6 citation statements)

References 30 publications

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“…Thus, the third hypothesis, that genotype specific differences are expected within the degree of change in the quality and quantity of EOs, can be accepted. It is commonly known that menthol and menthone are the major compounds in Mentha × piperita as well as piperitone oxide and piperitenone oxide in M. suaveolens [32]. The results confirm the classification of the genotypes into the three different groups according to their predominant monoterpenes [1].…”

Section: Essential Oil Compositionsupporting

confidence: 77%

Effect of Different Postharvest Methods on Essential Oil Content and Composition of Three Mentha Genotypes

Hubert,

Tsiaparas,

Kahlert

et al. 2023

Horticulturae

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Mentha sp. is commonly used for essential oil (EO) extraction and incorporated in multiple products of food and pharmaceutical industries. Postharvest management is a key factor in line of production to preserve quality-determining plant ingredients. This study focused on the effects of two different postharvest processes on EO content and the composition of three different Mentha genotypes (Mentha × piperita ‘Multimentha’, Mentha × piperita ‘Fränkische Blaue’ and Mentha rotundifolia ‘Apfelminze’). They were cultivated under greenhouse conditions. One postharvest treatment consisted of drying Mentha as whole plant after harvesting and later separating leaves from stems. In the second treatment, leaves were separated from stems directly after harvesting and then dried. EO content was determined by steam distillation and composition of EO was characterized by GC/MS analysis. Key findings of the study are that the postharvest processing treatments had no significant influence on the content or composition of the EO. Only the genotype ‘Fränkische Blaue’ showed a significantly higher EO content in the dry separated treatment at the third harvest (2.9 ± 0.15 mL/100 g DM (sD)) than separated fresh (2.4 ± 0.24 mL/100 g DM (sF)). However, genotype selection and harvest time had a clear impact on EO content and composition.

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Section: Essential Oil Compositionsupporting

confidence: 77%

Effect of Different Postharvest Methods on Essential Oil Content and Composition of Three Mentha Genotypes

Hubert,

Tsiaparas,

Kahlert

et al. 2023

Horticulturae

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“…Furthermore, in another recent study in Spain, menthone (23.1%) was found to be one of the major compounds in M. piperita in addition to menthol (47.0%), menthyl acetate (5.2%), menthofurane (3.7%), and neomenthol (3.6%) [ 50 ].…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Variability, In Vitro and In Vivo Biological Investigations, and In Silico Antibacterial Mechanisms of Mentha piperita Essential Oils Collected from Two Different Regions in Morocco

Al-Mijalli

Mrabti

Ouassou

et al. 2022

Foods

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The objective of this work is to explore the phytochemical profile of Mentha piperita essential oils (MPEO) collected from two different Moroccan regions using gas chromatography-mass spectrophotometer (GC-MS) and to investigate their antioxidant, anti-inflammatory, antidiabetic and, antimicrobial effects using in vivo and in vitro assays. The chemical constituent of MPEO from the Azrou zone is dominated by carvone (70.25%), while MPEO from the Ouazzane zone is rich in Menthol (43.32%) and Menthone (29.4%). MPEO from Ouezzane showed higher antioxidant activity than EO from Azrou. Nevertheless, EO from Ouezzane considerably inhibited 5-Lipoxygenase (IC50 = 11.64 ± 0.02 µg/mL) compared to EO from Azro (IC50 = 23.84 ± 0.03 µg/mL). Both EOs from Azrou and Ouazzane inhibited the α-amylase activity in vitro, with IC50 values of 131.62 ± 0.01 µg/mL and 91.64 ± 0.03 µg/mL, respectively. The EOs were also tested for minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The discdiffusion test revealed that MPEOs from both regions have significant antibacterial efficacy, and MPEOs from the north region showed the highest effect. The gram-positive bacteria were the most susceptible organisms. The MIC concentrations were in the range of 0.05 to 6.25 mg/mL, and the MBC concentrations were within 0.05–25.0 mg/mL. The MBC/MIC index indicated that MPEO has strong bactericidal effects.

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“…Pulegone has been found in the oil and dried leaves of Mentha piperita (Siano et al 2005). Piperitone has also been obtained in three mint variants, namely Mentha piperita, M. spicata, and M. suaveolens (Giménez-Santamarina et al 2022;Zekri et al 2023).…”

Section: Discussionmentioning

confidence: 96%

Chemical characterization of mint (Mentha spp.) germplasm from Central Java, Indonesia

LIANAH,

KUSUMARINI,

HAFSHAH

et al. 2023

Biodiversitas

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Abstract. Lianah L, Kusumarini N, Hafshah M, Krisantini K, Kurniawati A, Ahmad MA. 2023. Chemical characterization of mint (Mentha spp.) germplasm from Central Java, Indonesia. Biodiversitas 24: 4307-4313. The main objective of this work was to evaluate and compare the leaf production and oil content of the four mint genotypes (Mentha spp.) from Central Java, Indonesia. Four genotypes were collected from Rejosari Village, Kudus District, Central Java, Indonesia, namely spearmint (Mentha spicata), peppermint (Mentha x piperita), orange mint (Mentha x piperita ‘Orange’) and chocolate mint (Mentha x piperita ‘Chocolate’). Essential oil extraction was carried out by steam distillation. Identification of the chemical compounds of the oil and their relative percentage were analyzed using GC-MS. Leaves productivity ranged between 500-1000 kg/ha, and essential oil content from 0.4 to 1.36%. The major essential oil constituents detected were 1,8-cineole, carvone, limonene, linalool, linalyl acetate, menthol, menthone, menthyl acetate, and piperitenone oxide. Chocolate mint had the highest leaf production and the highest content of essential oil (4.17%) and menthone yield (28%) compared to the other genotypes.

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Chemical composition of essential oils of three Mentha species and their antifungal activity against selected phytopathogenic and post-harvest fungi

Cited by 14 publications

References 30 publications

Effect of Different Postharvest Methods on Essential Oil Content and Composition of Three Mentha Genotypes

Effect of Different Postharvest Methods on Essential Oil Content and Composition of Three Mentha Genotypes

Phytochemical Variability, In Vitro and In Vivo Biological Investigations, and In Silico Antibacterial Mechanisms of Mentha piperita Essential Oils Collected from Two Different Regions in Morocco

Chemical characterization of mint (Mentha spp.) germplasm from Central Java, Indonesia

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