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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;Lasinskas, Marius
Title: Total phenols and phenolic acids content of Mentha piperita and Mentha spicata
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
Extent: p. 257-257
Date: 2019
Keywords: Mentha piperita;Mentha spicata;Phenols and phenolic acids
Abstract: 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
Affiliation(s): Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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