Evaluation of antioxidant activities of Mentha piperita essential oils obtained by different extraction methods

Document Type : Research Article-en

Authors

• Mohsen Gavahian ¹
• Reza Farhoosh ¹
• Asgar Farahnaki ²
• Katayoun Javidnia ²
• Fakhri Shahidi ³

¹ Ferdowsi University of Mashhad

² Shiraz University

³ Ferdowsi University of Mashhad (FUM)

https://doi.org/10.22067/ifstrj.v1394i6.37924

Abstract

As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and pharmaceutical products.

Keywords

• Essential oils
• Hydrodistillaion
• Mentha piperita
• Microwave-assisted hydrodistillation
• Ohmic-assisted hydrodistillation
• Steamdistillation

References

Bakkali F., Averbeck S., Averbeck D. & Idaomar, M., 2008, Biological effects of essential oils – A review. Food and Chemical Toxicology, 46(2), 446-475.

Baranauskiene, R., Venskutonis, P. R., Viskelis, P. & Dam‌brauskiene, E., 2003, Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris). Journal of Agricultural and Food Chemistry, 51, 7751–7758.

Barlow, S. M., 1990, Toxicological aspects of antioxidants used as food additives. In Hudson B. J. F., Editor. Food Antioxidants. London: Elsevier. p. 253–307.

Bowles, E. J., 2003, Chemistry of Aromatherapeutic Oils. Allen and Unwin, ISBN 174114051X.

Branen, A. L., 1975, Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. Journal of the American Oil Chemists Society, 52, 59–63.

Carmines, E. L., 2002, Evaluation of the potential effects of ingredients added to cigarettes. Part 1: cigarette design, testing approach, and review of results. Food and Chemical Toxicology, 40 (1), 77–91.

Clark, R. J. & Menary, R. C., 1980, Environmental effects on peppermint (Mentha piperita L.). I. Effect of day length, photon flux density, night temperature and day temperature on the yield and composition of peppermint oil. Functional Plant Biology, 7(6), 685-692.

Ebrahimzadeh, M. A., Nabavi, S. M., Nabavi, S. F. & Eslami, B., 2010, Antioxidant activity of bulb and aerial parts of Ornithogalum sintenisii L (Liliaceae) at Flowering Stage. Tropical Journal of Pharmaceutical Research, 9 (2), 141-148.

FCC: Food Chemical Codex. 1996. (4th ed.) Washington, DC USA: National Academic Press. p. 413.

Gavahian, M., Farahnaky, A., Javidnia, K. & Majzoobi, M., 2012, Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. Innovative Food Science and Emerging Technologies, 14, 85-91.

Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M. J. & Mesbahi, G. R., 2011, Ohmic-assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme). International Journal of Food Science and Technology, 46, 2619–2627.

Kulisic, T., Radonic, A., Katalinic, V., & Milos, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil. Food chemistry, 85(4), 633-640.

Lu, Y., & Yeap Foo, L. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food chemistry, 68(1), 81-85.

Gulluce, M., Shain, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A. & Ozkan, H., 2007, Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. spp. longifolia. Food Chemistry, 103, 1449-1456.

Iscan, G., Kirimer, N., Kurkcuoglu, M., Baser, K. H. C & Demirci, F., 2002, Antimicrobial screening of Mentha piperita essential oils. Journal of Agricultural and Food Chemistry, 50, 3943–3946.

Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B. & Matavulj, M., 2003, Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Medica, 69(05), 413-419.

Moyler, D. A., 1991, Oleoresins, tinctures and extracts. In: Ashurst P. R., Editor. Food Flavourings. Glasgow, UK: Blackie. p. 54

Namiki, M., 1990, Antioxidants/antimutagens in food. Critical Reviews in Food Science and Nutrition, 29, 273–300.

Pandey, A. K., Rai, M. K. & Acharya, D., 2003, Chemical composition and antimycotic activity of the essential oils of corn mint (Mentha arvensis) and lemon grass (Cymbopogon flexuosus) against human pathogenic fungi. Pharmaceutical Biology, 41, 421–425.

Pittler, M. H. & Ernst, E., 1998, Peppermint oil for irritable bowel syndrome: a critical review and metaanalysis. The American Journal of Gastroenterology, 93(7), 1131-1135.

Presti, M., Ragusa, S., Trozzi, A., Dugo, P., Visinoni, F., Fazio, A., Dugo, G. & Mondello, L., 2005, A comparison between different techniques for the isolation of rosemary essential oil. Journal of Separation Science, 28(3), 273-280.

Singh, R. P. & Heldman, D. R., 2009, Introduction to food engineering. (4th ed.) London, UK: Academic Press. ISBN: 978-0-12-370900-4.

Singh, R., Shushni, M. A. & Belkheir, A., 2011, Antibacterial and antioxidant activities of Mentha piperita L. Arabian Journal of Chemistry. (In Press, Corrected Proof).

Stahl-Biskup, E. & Saez, F., 2002, Thyme -The genus Thymus. New York, NJ, USA: Taylor and Francis.

Tabatabaie, S. J. & Nazari, J., 2007, Influence of nutrient concentrations and NaCl salinity on the growth, photosynthesis, and essential oil content of peppermint and lemon verbena. Turkish Journal of Agriculture and Forestry, 31(4), 245.

Tepe, B., Daferera, D., Sokmen, A., Sokmen, M. & Polissiou, M., 2005, Antimicrobial and antioxidant activities of the essential oil and various extracts of Salvia tomentosa Miller (Lamiaceae). Food Chemistry, 90(3), 333-340.

White, J. G. H., Iskandar, S. H. & Barnes, M. F., 1987, Peppermint: effect of time of harvest on yield and quality of oil. New Zealand Journal of Experimental Agriculture, 15(1), 73-79.

Yadegarinia, D., Gachkar, L., Rezaei, M. B., Taghizadeh, M., Astaneh, S. A. & Rasooli, I., 2006, Biochemical activities of Iranian Mentha piperita L. and Myrtus communis L. essential oils. Phytochemistry, 67(12), 1249-1255.

Zhang, H., Feng, C. & Wang, X., 2006, Evaluation of Antioxidant Activity of Parsley (Petroselinum crispum) Essential Oil and Identification of Its Antioxidant Constituents. Food Chemistry, 39, 833-839.