Total phenols, phenolic acids and flavonoids content of different mint species

Abstract

Mentha species are one of the world popular herbs that are used in cosmetic and food industry, for their medical properties. The research was conducted at Vytautas Magnus University Agriculture Academy in 2018. The research aim was to determine the total phenols, phenolic acids and flavonoids content of different mints species. Two species and five mint varieties were planted at university experimental station (field location 54° 53′ 8.9″ N, 23° 50′ 8.02″ E) on 4th of May in 2017. Plants were harvested on the blooming phase. Mint leaves after the harvests were lyophilised. Samples till the analyses were stored at the -80 °C temperature. The total phenols, phenolic acids and flavonoid content were determined by HPLC method. The results showed that Mentha spicata ˈMoroccanˈ leaves had from 2 to 3-folds bigger amount of polyphenols compared to M. spicata ˈCrispaˈ. M. piperita ˈGranadaˈ showed the highest amount of phenols and phenolic acids and M. piperita ˈSwissˈ the highest amount of flavonoids 80.37 mg 100 g-1 DW. M. spicata ˈMaroccanˈ accumulated the highest amount of phenols compared to M. piperita