Total phenols and phenolic acids content of Mentha piperita and Mentha spicata

Velička, Aloyzas; Tarasevičienė, Živilė; Hallmann, Ewelina Wiktoria; Lasinskas, Marius

Use this url to cite publication: https://hdl.handle.net/20.500.12259/93289

Total phenols and phenolic acids content of Mentha piperita and Mentha spicata

Type of publication

Tezės kitame recenzuojamame leidinyje / Theses in other peer-reviewed publication (T1e)

Author(s)

Author	Affiliation
Velička, Aloyzas	Augalų biologijos ir maisto mokslų k.	LT
Tarasevičienė, Živilė	Augalų biologijos ir maisto mokslų k.	LT
Hallmann, Ewelina Wiktoria	Warsaw University of Life Sciences	PL
Lasinskas, Marius	Augalų biologijos ir maisto mokslų k.	LT

Title

Total phenols and phenolic acids content of Mentha piperita and Mentha spicata

[en]

Is part of

Smart Bio : ICSB 3rd international conference, 02-04 May 2019, Kaunas, Lithuania : abstract book / Vytautas Magnus university. Panevėžys : UAB "Reklamos forma", 2019, Nr. 3

Date Issued

Date
2019

Publisher

Panevėžys : Reklamos forma

Extent

p. 257-257

URI

URI
http://icsb.vdu.lt/wp-content/uploads/2019/05/ABSTRACT-BOOK-ICSB-2019-ISSN.pdf
https://hdl.handle.net/20.500.12259/93289

Field of Science

Keywords (en)

Abstract (en)

The aim of this study was to investigate total phenols and phenolic acids content of five mint varieties: M. spicata ˈMoroccanˈ, M. spicata ˈCrispaˈ, M. piperita ˈGranadaˈ, M. piperita ˈSwissˈ and M. piperita ˈMultimenthaˈ. Mints were planted at Vytautas Magnus University Agriculture Academy experimental station in 2017. Plants were harvested in 2017 and 2018 year on 65BBCH stage of development. Total phenols, phenolic acids content and composition was analysed by HPLC method. Total phenols content in mints fluctuated from 98.61 mg 100g-1 (DW) to 341.75 mg 100g-1 (DW) depending on variety. M. spicata ˈMoroccanˈ accumulated the highest content of phenols and phenolic acids, while the least M. spicata 'Crispa'. The highest content of phenols and phenolic acids was recorded by M. piperita ˈGranadaˈ comparing with others M. piperita plants. Major compound of phenolic acids identified in M. spicata 'Moroccan', M. spicata 'Crispa' and in M. piperita 'Granada', M. piperita 'Multimentha' mints was βcoumaric acid while in M. piperita 'Swiss' - chlorogenic acid.