Phytochemical study of Mentha longifolia of Morocco

Ghoulami, Said; Idrissi, Abdellah; Fkih‐Tetouani, S.

doi:10.1016/s0367-326x(01)00279-9

Cited by 74 publications

(37 citation statements)

References 2 publications

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“…C3 bears H in every flavone, so it is not shown in this table. The numbering of the references used in Tables 1-4 for clarity is as follows: 1) Zaidi et al, 1998; 2) MimicaDukic et al, 1999; 3) Sharaf et al, 1999;4) Ghoulami et al, 2001; 5) Ali et al, 2002;6) Ulubelen et al, 2005; 7) Fialová and Tekel' ová, 2008;8) Baris et al, 2011;9) Orhan et al, 2012;10) Pereira and Cardoso, 2012;11) Stanislavljevic et al, 2012;12) Benedec et al, 2013;13) Elansary and Mahmoud 2015, 14) Ertaş et al, 2015;15) Hawrył et al, 2015. Flavone aglycones from ML …”

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confidence: 99%

Polyphenols in northern Hungarian Mentha longifolia (L.) L. treatedwith ultrasonic extraction for potential oenological uses

Patonay¹,

Korozs²,

Murányi³

et al. 2017

Turk J Agric For

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IntroductionWild mint or horsemint (Mentha longifolia (L.) L., syn. Mentha sylvestris L.) is a perennial herb belonging to the genus Mentha of the family Lamiaceae. The genus Mentha includes about 20 species with many subspecies and varieties including many medicinal and culinary herbs. These taxa can hybridize easily and thus their differentiation is relatively difficult. In recent years, morphological, cytological, and chemotaxonomic studies made the classification of Mentha plants more clear. The genus is indigenous in Eurasia, Africa, and Australia. The species Mentha longifolia (ML) is common in Eurasia, the Atlas Mountains, Egypt, the Arabian Peninsula, and South Africa.In Linnaeus' herbarium in 1753 he determined three varieties of Mentha spicata: M. spicata var. viridis, var. longifolia, and var. rotundifolia. In Flora Monspeliensis he listed Mentha longifolia, but in the second edition of Species Plantarum in 1763 he mentioned var. longifolia within Mentha sylvestris. Today the name Mentha longifolia (L.) L. is accepted. ML has many subspecies and varieties, similarly to other mint plants. The subspecies longifolia is best known. Other subspecies, subsp. noeana, subsp. grisella, and subsp. typhioides, are known from Eurasia.Further subspecies are indigenous in South Africa: subsp. capensis, subsp. wissii, and subsp. polyadena. Other subspecies of ML varieties are also described from Central Europe. In 1893, M. sylvestris Linnaeus var. globifera Waisbecker & Borbás was determined from a sample that originated in Kőszeg (Güns), West Hungary; the specimen was deposited in the Gray Herbarium (GH) under No. GH00415377. A further variety, var. lavanduliodora, is grown in the botanical garden of Bratislava (Fialová and Tekel' ová, 2008). In the Herbarium of Eszterházy Károly University (EGR) there are more different specimens of M. longifolia. The most valuable specimen was collected by M Vrabély in 1863 in the Mátra Mountains (Sass-Gyarmati and Vojtkó, 2010).Generally, ML contains four main types of bioactive ingredients. These are flavonoids, phenolic acids (predominantly caffeic acid derivatives), essential oil based on a couple of monoterpene ketones (Hajlaoui et al., 2002;Iqbal et al., 2013;Llórens-Molina et al., 2015), and eucalyptol (Murad et al., 2016), as well as various triterpenes including phytosterols.The most frequent caffeic acid-originated component of the plant is rosmarinic acid (Mimica-Dukić et al.,

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Polyphenols in northern Hungarian Mentha longifolia (L.) L. treatedwith ultrasonic extraction for potential oenological uses

Patonay¹,

Korozs²,

Murányi³

et al. 2017

Turk J Agric For

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“…The concentrations of piperitenone and styrene were higher than the concentrations of the other compounds in 90 and 180 days of ripening. Piperitenone is a phytochemical found in plants belonging to the Lamiaceae (Ghoulami et al 2001). Styrene can be produced from Phe (Molimard and Spinnler 1996).…”

Section: Volatilesmentioning

confidence: 99%

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

2014

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Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+ 25 % goats' milks were investigated over 180 days of ripening at 4°C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk. The volatile compounds profile of herby cheese samples detected by headspace solid-phase microextraction (HS-SPME) consisted of 8 esters, 5 ketones, 5 aldehydes, 9 acids, 6 alcohols and 14 hydrocarbons and terpenes. Acetic acid was the most abundant volatile compound in HS-SPME of ripened cheeses, followed by hexanoic, octanoic and butanoic acids.

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“…The residue was separated and purified on silica gel (Hexane:AcOEt, 95:5, v:v), to give compound III. 6.04 (m, 1H, CHc(2')). 13 C NMR (50 MHz, CDCl3, δ, ppm) : 12.52 (C(4)), 18.62 (C(5)), 19.75 (C(6)), 27.50 (C(1)), 32.50 (C(3)), 34.56 (C(7)), 44.15 (C(10)), 48.22 (C(9)), 52.32 (C(8)), 74.54 (C(1')), 118.62 (C(2')), 135.24 (C(3')), 170.22 (C(2)).…”

Section: Preparation Of (1s4se)-177-trimethylbicyclo[221] Heptamentioning

confidence: 99%

“…In the trials of valorisation of Moroccan plants traditionally known for their medicinal and aromatic power [1][2][3][4][5][6][7][8][9][10][11][12][13], we have undertaken a comparative study of reactivity of the major compounds of the essential oils from three different species. There are the (-)-R-Carvone (I) extracted from Mentha viridis (L.), (-)-R-Linalool (II) contained in Lavandula officinalis (L.) and dipolarophile (III) synthesized from (-)-(1S,4S)-Camphor, 1.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of reactivity of (-)-R-carvone, (-)-R-linalool and (-)-(1S,4S)-camphor derivatives: Synthesis of new heterocycles

Rouani¹,

Rahmouni²,

Chammache

et al. 2014

Eur. J. Chem.

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Phytochemical study of Mentha longifolia of Morocco

Cited by 74 publications

References 2 publications

Polyphenols in northern Hungarian Mentha longifolia (L.) L. treatedwith ultrasonic extraction for potential oenological uses

Polyphenols in northern Hungarian Mentha longifolia (L.) L. treatedwith ultrasonic extraction for potential oenological uses

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species

Comparative study of reactivity of (-)-R-carvone, (-)-R-linalool and (-)-(1S,4S)-camphor derivatives: Synthesis of new heterocycles

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