Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina

Yield, chemical composition and functional properties of essential oils from Mentha spicata (Lamiaceae) in Santiago del Estero, Argentina

Diego Ariel Meloni, Julia Andrea Lescano, Maria Paz Arraiza, Rosa Elizabeth Beltrán

Introduction: Mentha spicata, commonly known as spearmint, is the most common and popular cultivated mint, and is used in food, perfumes and pharmaceutical products. Objective: To determine the yield, composition and properties of essential oil from M. spicata grown in Santiago del Estero, Argentina. Methods: We used steam distillation, gas chromatography and mass spectrometry to determine chemical composition, antioxidant activity and acetylcholinesterase inhibition. Results: Essential oil yield ranged from 0.8 to 1.3 mL·100 g-1 DM. The main essential components were carvone (60,72-68,09%), limonene (14,23-16,41%), α-pinene (0,12-3,14%), β-myrcene (0,35-2,33%), 1,8-cineole (1,69-2,73%), cis-dihydrocarvone (1,82-2,31%), trans-craveol (1,09-1,19%), β-bourbonene (2,44-3,17%) and β-Caryophyllene (1,42-1,82%). The oil had high antioxidant activity, with IC50 values among 7,5-12,06 µg/mL (DPPH method) and 26,94-38,14 µg/mL (β-carotene/linoleic acid method). It had good inhibition of acetylcholisterenase, with enzyme inhibition zones of 0,4-0,9 cm. Conclusion: The yield, quality and properties of the essential oil from M. spicata grown in Santiago del Estero meet market requirements.

2019

Spearmint, antioxidant, biological properties, essential oil

10.22458/urj.v11i3.2624

Cuadernos de investigación UNED

Universidad Estatal a Distancia (UNED)

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