Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina
Introduction: Mentha spicata, commonly known as spearmint, is the most common and popular cultivated mint, and is used in food, perfumes and pharmaceutical products. Objective: To determine the yield, composition and properties of essential oil from M. spicata grown in Santiago del Estero, Argentina...
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| Format: | Article |
| Language: | English |
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Universidad Estatal a Distancia (UNED)
2019-12-01
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| Series: | Cuadernos de investigación UNED |
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| Online Access: | https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2624 |
| _version_ | 1811265684396572672 |
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| author | Diego Ariel Meloni Julia Andrea Lescano Maria Paz Arraiza Rosa Elizabeth Beltrán |
| author_facet | Diego Ariel Meloni Julia Andrea Lescano Maria Paz Arraiza Rosa Elizabeth Beltrán |
| author_sort | Diego Ariel Meloni |
| collection | DOAJ |
| description | Introduction: Mentha spicata, commonly known as spearmint, is the most common and popular cultivated mint, and is used in food, perfumes and pharmaceutical products. Objective: To determine the yield, composition and properties of essential oil from M. spicata grown in Santiago del Estero, Argentina. Methods: We used steam distillation, gas chromatography and mass spectrometry to determine chemical composition, antioxidant activity and acetylcholinesterase inhibition. Results: Essential oil yield ranged from 0.8 to 1.3 mL·100 g-1 DM. The main essential components were carvone (60,72-68,09%), limonene (14,23-16,41%), α-pinene (0,12-3,14%), β-myrcene (0,35-2,33%), 1,8-cineole (1,69-2,73%), cis-dihydrocarvone (1,82-2,31%), trans-craveol (1,09-1,19%), β-bourbonene (2,44-3,17%) and β-Caryophyllene (1,42-1,82%). The oil had high antioxidant activity, with IC50 values among 7,5-12,06 µg/mL (DPPH method) and 26,94-38,14 µg/mL (β-carotene/linoleic acid method). It had good inhibition of acetylcholisterenase, with enzyme inhibition zones of 0,4-0,9 cm. Conclusion: The yield, quality and properties of the essential oil from M. spicata grown in Santiago del Estero meet market requirements. |
| first_indexed | 2024-04-12T20:28:26Z |
| format | Article |
| id | doaj.art-926bdea862ff425dbecf5f0b5a4895e8 |
| institution | Directory Open Access Journal |
| issn | 1659-4266 1659-441X |
| language | English |
| last_indexed | 2024-04-12T20:28:26Z |
| publishDate | 2019-12-01 |
| publisher | Universidad Estatal a Distancia (UNED) |
| record_format | Article |
| series | Cuadernos de investigación UNED |
| spelling | doaj.art-926bdea862ff425dbecf5f0b5a4895e82022-12-22T03:17:49ZengUniversidad Estatal a Distancia (UNED)Cuadernos de investigación UNED1659-42661659-441X2019-12-0111310.22458/urj.v11i3.2624Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, ArgentinaDiego Ariel Meloni0Julia Andrea Lescano1Maria Paz Arraiza2Rosa Elizabeth Beltrán3Universidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias. Av. Belgrano (S) 1912, Santiago del Estero, ArgentinaUniversidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias. Av. Belgrano (S) 1912, Santiago del Estero, ArgentinaUniversidad Politécnica de Madrid, ETSI Montes, Madrid, EspañaUniversidad Nacional de Santiago del Estero, Facultad de Agronomía y Agroindustrias. Av. Belgrano (S) 1912, Santiago del Estero, ArgentinaIntroduction: Mentha spicata, commonly known as spearmint, is the most common and popular cultivated mint, and is used in food, perfumes and pharmaceutical products. Objective: To determine the yield, composition and properties of essential oil from M. spicata grown in Santiago del Estero, Argentina. Methods: We used steam distillation, gas chromatography and mass spectrometry to determine chemical composition, antioxidant activity and acetylcholinesterase inhibition. Results: Essential oil yield ranged from 0.8 to 1.3 mL·100 g-1 DM. The main essential components were carvone (60,72-68,09%), limonene (14,23-16,41%), α-pinene (0,12-3,14%), β-myrcene (0,35-2,33%), 1,8-cineole (1,69-2,73%), cis-dihydrocarvone (1,82-2,31%), trans-craveol (1,09-1,19%), β-bourbonene (2,44-3,17%) and β-Caryophyllene (1,42-1,82%). The oil had high antioxidant activity, with IC50 values among 7,5-12,06 µg/mL (DPPH method) and 26,94-38,14 µg/mL (β-carotene/linoleic acid method). It had good inhibition of acetylcholisterenase, with enzyme inhibition zones of 0,4-0,9 cm. Conclusion: The yield, quality and properties of the essential oil from M. spicata grown in Santiago del Estero meet market requirements.https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2624spearmintessential oilbiological propertiesantioxidant |
| spellingShingle | Diego Ariel Meloni Julia Andrea Lescano Maria Paz Arraiza Rosa Elizabeth Beltrán Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina Cuadernos de investigación UNED spearmint essential oil biological properties antioxidant |
| title | Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina |
| title_full | Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina |
| title_fullStr | Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina |
| title_full_unstemmed | Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina |
| title_short | Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina |
| title_sort | yield chemical composition and functional properties of essential oils from mentha spicata lamiaceae in santiago del estero argentina |
| topic | spearmint essential oil biological properties antioxidant |
| url | https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2624 |
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