Ahmadi Hosein, Morshedloo Mohammad Reza, Emrahi Roya, Javanmard Abdollah, Rasouli Farzad, Maggi Filippo, Kumar Manoj, Lorenzo Jose Manuel
Department of Horticulture Science, College of Agriculture and Natural Resources, University of Tehran, Karaj P.O. Box 31587 77871, Iran.
Department of Horticultural Science, Faculty of Agriculture, University of Maragheh, Maragheh P.O. Box 83111 55181, Iran.
Antioxidants (Basel). 2022 Apr 28;11(5):866. doi: 10.3390/antiox11050866.
Mint species are one of the most traded medicinal plants with a wide array of applications in the food, pharmaceutical, and perfumery industries. Here, a field experiment based on completely randomized block design (RCBD) aimed to compare drug yield, antioxidant properties, and essential-oil (EO) quality of three newly introduced mints (i.e., ginger mint, pineapple mint, and grapefruit mint) with a chiefly cultivated one (i.e., peppermint). The results manifested that dry-weight yield and EO yield of grapefruit mint (310 g/m and 5.18 g/m, respectively) was approximately 2 times more than that of others. The highest EO content (i.e., 3.12%, /)) was obtained from the ginger mint; however, there were no significant differences among the other three mints. The highest total flavonoids content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity of both methanolic and ethanolic extracts were found in pineapple and grapefruit mint. Methanolic extract of ginger mint yielded the highest total polyphenol content, whereas the ethanolic extract of pineapple mint showed the highest total polyphenol content. According to mean comparisons, the EO of ginger mint exhibited the highest antioxidant activity (EC value = 2.23 µL/mL), while EO of peppermint showed the lowest antioxidant activity (EC value = 48.23 µL/mL). Gas chromatography analysis identified four EO types among these mints: (i) grapefruit mint EO rich in linalool (51.7%) and linalyl acetate (28.38%); (ii) ginger mint EO rich in linalool (59.16%); (iii) pineapple mint EO rich in piperitone oxide (77.65%); and (iv) peppermint EO rich in menthol (35.65%). The findings of the present study provide new insights into the cultivation of preferable mints possessing desired characteristics for food and drug industries.
薄荷品种是交易最为广泛的药用植物之一，在食品、制药和香料工业中有广泛应用。在此，一项基于完全随机区组设计（RCBD）的田间试验旨在比较三种新引进薄荷（即姜薄荷、菠萝薄荷和葡萄柚薄荷）与一种主要种植的薄荷（即薄荷）的药材产量、抗氧化特性和精油（EO）质量。结果表明，葡萄柚薄荷的干重产量和精油产量（分别为310克/平方米和5.18克/平方米）约为其他品种的2倍。姜薄荷的精油含量最高（即3.12%，/）；然而，其他三种薄荷之间没有显著差异。菠萝薄荷和葡萄柚薄荷的甲醇提取物和乙醇提取物的总黄酮含量最高，对2,2-二苯基-1-苦基肼（DPPH）的清除活性也最高。姜薄荷的甲醇提取物总多酚含量最高，而菠萝薄荷的乙醇提取物总多酚含量最高。根据均值比较，姜薄荷的精油抗氧化活性最高（EC值=2.23微升/毫升），而薄荷的精油抗氧化活性最低（EC值=48.23微升/毫升）。气相色谱分析确定了这些薄荷中的四种精油类型：（i）富含芳樟醇（51.7%）和乙酸芳樟酯（28.38%）的葡萄柚薄荷精油；（ii）富含芳樟醇（59.16%）的姜薄荷精油；（iii）富含氧化胡椒酮（77.65%）的菠萝薄荷精油；（iv）富含薄荷醇（35.65%）的薄荷精油。本研究结果为培育具有食品和制药行业所需特性的优质薄荷提供了新的见解。
