Please use this identifier to cite or link to this item:
Type of publication: research article
Type of publication (PDB): Straipsnis recenzuojamoje Lietuvos konferencijos medžiagoje / Article in peer-reviewed Lithuanian conference proceedings (P1f)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Genevičiūtė, Ernesta
Title: Fenolinių rūgščių kokybinė ir kiekybinė sudėtis Mentha genties augaluose
Other Title: Qualitative and quantitative composition of phenolic acids in Mentha genus plants
Is part of: Jaunasis mokslininkas : studentų mokslinės konferencijos pranešimų rinkinys, 2020 m. balandžio 23 d. / Vytauto Didžiojo universiteto Žemės ūkio akademija. Agronomijos fakultetas. Kaunas, 2020
Extent: p. 244-246
Date: 2020
Note: Leidinio DOI:
Abstract: The experiment was conducted in 2019. Mints was harvested during the vegetation period, in August. The research was carried out in the Warsaw University of Life Sciences (WULS). The study examined the following varieties of mint: ‘Granadaʼ (Mentha piperita – ‘Granadaʼ), ‘Moroccanʼ (Mentha spicata – ‘Moroccanʼ), ‘Crispaʼ (Mentha spicata – ‘Crispaʼ), ‘Multimenthaʼ (Mentha piperita– ‘Multimenthaʼ) and ‘Swissʼ (Mentha piperita – ‘Swissʼ). The analysis were performed in triplicate. High performance liquid chromatography (HPLC) was used for qualitative and quantitative analysis of the phenolic acids. The aim of the study was to determine the qualitative and quantitative composition of phenolic acids in the native plants of the genus Mentha in Lithuania. Study data was analyzed by one-way analysis of variance (ANOVA), using computer program (STATISTICA 10) (Sakalauskas, 2003). Arithmetic averages of test data were calculated. Statistical reliability of differences between means was assessed by Fisher's LSD test (p <0.05). All calculations and comparisons show that essentially the highest total phenolic acids were found in ‘Moroccanʼ varieties of mint. Essentially the lowest levels were found in ‘Crispaʼ varieties of mint. Seven phenolic acids were identified in the tested varieties of mint. The predominant phenolic acid in all varieties of mint, except the ‘Swissʼ variety, is p-coumaric acid
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml4.64 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats

CORE Recommender

Page view(s)

checked on Jun 6, 2021


checked on Jun 6, 2021

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.