Chemical Composition, Olfactory Evaluation and Antioxidant Effects of Essential Oil from <i>Mentha x piperita</i>

Schmidt, Erich; Bail, Stefanie; Buchbauer, Gerhard; Стоилова, Иванка; Atanasova, Teodora; Stoyanova, Albena; Krastanov, Albert; Jirovetz, Leopold

doi:10.1177/1934578x0900400819

Cited by 84 publications

(73 citation statements)

References 17 publications

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“…The main components of peppermint extract were the monoterpenoid ketone piperitenone oxide (55.6%), the monoterpenoid 1,8‐cineol (11.6%), the cyclic monoterpene limonene (10.0%) and the linear monoterpene myrcene (4.1%). This chemical composition significantly differs from what found in previous works identifying the monoterpenes menthone and menthol as the main volatile components of peppermint oils . Indeed, Hussain and co‐workers indicated piperitenone oxide as the major chemical constituent of a different mint species, i.e.…”

Section: Resultscontrasting

confidence: 92%

Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study

Fiocco

Fiorentino

Frabboni

et al. 2011

Flavour & Fragrance J

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Screening and characterization of novel tyrosinase inhibitors is useful for applications in food technology,\ud cosmetics and medicine. The hydrodistilled essential oils from lavender Lavandula spica L. and peppermint Mentha x piperita L.\ud were investigated for tyrosinase inhibitory activity. Their composition was assessed by gas chromatography–mass\ud spectrometry. Both oils inhibited mushroom tyrosinase in a dose dependent manner. The IC50 values were estimated,\ud kinetics were analysed and Ki values were determined. Our results indicate that lavender and peppermint essential oils\ud may be promising herbal ingredients for developing depigmenting agents in clinical, cosmetic and industrial processes

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Section: Resultscontrasting

confidence: 92%

Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study

Fiocco

Fiorentino

Frabboni

et al. 2011

Flavour & Fragrance J

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“…Menthone and menthol were the typical components of peppermint oils and can be used as chemical markers. The ratio between their content according to our current study was 0.05-3.4, but usually 1-3; the same ratio was found in our previous (Orav et al, 2004) and other studies (Pino et al, 2002;Schmidt et al, 2009;Sokovic et al, 2009). According to Rohloff and co-authors (2001), changes in menthone-menthol metabolism are related to reduced menthone content from the vegetative stage to full bloom.…”

Section: Compositon Of Essential Oilssupporting

confidence: 87%

“…Menthol is mentioned as the main constituent of peppermint oil also by many other authors (Stojanova et al, 2000;Rohloff et al, 2001;Pino et al, 2002;Schmidt et al, 2009;Sokovic et al, 2009;Bassole et al, 2010;Dolzhenko et al, 2010;Hussain et al, 2010a;Kizil et al, 2010;Zheljazkov et al, 2010b). In our previous study, the essential oil composition of peppermint samples sold in pharmacies was determined.…”

Section: Compositon Of Essential Oilsmentioning

confidence: 95%

“…The content of M. × piperita oil and its composition have been widely studied also during the last three years (Schmidt et al, 2009;Sokovic et al, 2009;Bassole et al, 2010;Dolzhenko et al, 2010;Hussain et al, 2010a;Kizil et al, 2010;Zheljazkov et al, 2010b). The chief components of oil are menthone (11-46%), menthol (2-40%), isomenthone (1-16%), menthyl acetate (0.3-9%), pulegone (0.1-13%), piperidone (1-6%), limonene (1-6%), 1,8-cineole (0.4-6%), etc.…”

Section: Introductionmentioning

confidence: 99%

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Chemosystematic markers for the essential oils in leaves ofMenthaspecies cultivated or growing naturally in Estonia

Orav¹,

Kapp²,

Raal³

2013

Proc. Estonian Acad. Sci.

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The content and composition of essential oils in leaves of Mentha × piperita L., M. spicata L., M. arvensis L., and M. longifolia (L.) Huds. from Estonia were investigated using hydrodistillation and GC-MS analyses. Some chemosystematic markers for the identification of Mentha species are presented. The essential oil yield of the studied species was 2.4-3.0%, 0.9-2.3%, 0.9-1.4%, and 0.7-2.5%, respectively. From the isolated essential oils, 75, 89, 67, and 69 compounds were identified and quantitatively evaluated, representing 92.2-99.5% of the total oil. The main constituents of M. × piperita oils were menthol (26.4-47.7%) and menthone (13.6-31.9%); the ratio of their content was usually between 1 and 3. Four chemotypes of M. spicata were determined: rich in carvone (62.1-67.4%), rich in piperitenone oxide (61.9%), rich in α-terpinyl acetate + trans-β-caryophyllene (61.9% and 11.4%, respectively), and rich in acetic acid,1-methyl-1-(4-methyl-5-oxo-cyclohex-3-enyl) ethyl ether (6.5%). The last two chemotypes were determined for the first time. Only the essential oils of M. arvensis were found to contain trans-1-octen-3-ol (3.8-7.7%) and neryl propionate (2.4% in both samples). Good chemosystematic markers for M. arvensis were also trans-(16.0-19.1%) and cis-β-ocimene (16.0-20.5%). The ocimene-rich chemotype was found by us for the first time. The chemosystematics of M. longifolia was found to be the most complicated, as many chemotypes have been determined by us and several other authors. In this study, a high concentration of carvone (51.4-57.6%) was characteristic of all analysed M. longifolia samples.

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“…The experimental conditions for GC-FID and GC-MS analyses were quite similar to those reported earlier [22]. Compounds were identified using Finnigan XCalibur 1.…”

Section: Gc-ms Analysismentioning

confidence: 99%

Chemical Composition, Olfactory Analysis and Antibacterial Activity of Thymus vulgaris Chemotypes Geraniol, 4-Thujanol/Terpinen-4-ol, Thymol and Linalool Cultivated in Southern France

Schmidt

Wanner²,

Hiiferl

et al. 2012

Natural Product Communications

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The essential oils of four chemotypes of Thymus vulgaris L. (Lamiaceae) were analyzed for their composition and antibacterial activity to assess their different properties. GC-MS and GC-FID analyses revealed that the essentials oils can be classified into the chemotypes thymol (41.0% thymol), geraniol (26.4% geraniol), linalool (72.5% linalool) and 4-thujanol/terpinen-4-ol (42.2% cis-and 7.3% trans-sabinene hydrate, 6.5 % terpinen-4-ol). The olfactory examination confirmed the explicit differences between these chemotypes. Furthermore, antibacterial activity was investigated against several strains of two Gram-positive (Brochothrix thermosphacta and Staphylococcus aureus) and four Gram-negative food-borne bacteria (Escherichia coli, Salmonella abony, Pseudomonas aeruginosa and P. fragi). All essential oil samples were demonstrated to be highly effective against Gram-positive strains, whereas the impact on Gramnegative microorganisms was significantly smaller, but still considerable. The results obtained indicate that, despite their different properties, the essential oils of selected T. vulgaris chemotypes are potent antimicrobials to be employed as useful additives in food products as well as for therapeutic applications.

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Chemical Composition, Olfactory Evaluation and Antioxidant Effects of Essential Oil from Mentha x piperita

Cited by 84 publications

References 17 publications

Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study

Lavender and peppermint essential oils as effective mushroom tyrosinase inhibitors: a basic study

Chemosystematic markers for the essential oils in leaves ofMenthaspecies cultivated or growing naturally in Estonia

Chemical Composition, Olfactory Analysis and Antibacterial Activity of Thymus vulgaris Chemotypes Geraniol, 4-Thujanol/Terpinen-4-ol, Thymol and Linalool Cultivated in Southern France

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