Antioxidant principles and volatile constituents from the North-western Iberian mint "erva-peixeira", Mentha cervina

Matteo Politi*, César L. Rodrigues, Maria S. Gião, Manuela E. Pintado, Paula M.L. Castro

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

Abstract

Total phenol content determined by the Folin-Ciocalteu assay and total antioxidant capacity measured by the ABTŠ•+ method were applied for the first time to analyze the aqueous extract prepared from the dried aerial parts of Mentha cervina, a Portuguese mint species traditionally used as a culinary herb in river fish-based dishes and currently commercialized to prepare digestive infusions. LC-MS/MS analysis was performed directly on the crude aqueous extract allowing the identification of seven phenolic compounds. The overall plant aroma was analyzed by the SPME/GC-MS method; this approach allowed the characterization of various constituents, as well as the comparison between the fresh and dried plant material. Such a comparison highlighted several metabolic changes that occur during the drying process of the aerial parts of this plant.

Original languageEnglish
Pages (from-to)2065-2068
Number of pages4
JournalNatural Product Communications
Volume3
Issue number12
DOIs
Publication statusPublished - 2008

Keywords

  • Antioxidant
  • Infusion
  • LC-MS
  • Mentha cervina
  • SPME/GC-MS
  • Traditional recipe
  • Volatiles

Fingerprint

Dive into the research topics of 'Antioxidant principles and volatile constituents from the North-western Iberian mint "erva-peixeira", Mentha cervina'. Together they form a unique fingerprint.

Cite this