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Type of publication: Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Velička, Aloyzas;Tarasevičienė, Živilė;Hallmann, Ewelina;Paulauskienė, Aurelija;Čechovičienė, Indrė
Title: Total phenols, phenolic acids and flavonoids content of different mint species
Is part of: Foodbalt 2019 : 13th Baltic Conference on Food Science and Technology "Food. Nutrition. Well-Being" and Neefood 2019 5th North and East European Congress on Food, Jelgava, May 2-3, 2019 : abstract book. Jelgava: LLU, 2019, 2019
Extent: p. 110
Date: 2019
Keywords: Aromatic plants;Mentha spicata;Mentha piperita;Phenols
ISBN: 9789984483177
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
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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