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

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