Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127724
Keywords
Mentha piperita; Novel extraction techniques; Terpenoids; Antioxidant activity; Enzyme-inhibitory activity
Funding
- Provincial secretariat for science and technological development, Autonomous Province of Vojvodina, Serbia [114-451-2800/2016-02]
- [451-03-68/2020-14/200134]
- [451-03-68/2020-14/200051]
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The study aimed to develop novel peppermint extracts with high activity by utilizing traditional and emerging separation techniques. Different extraction methods were used to recover essential oil and non-selective lipophilic extracts, which were characterized and screened for bioactivity, showing potential for alternative and green production methods.
Peppermint is widely used medicinal plant with distinguished bioactive potential, therefore, the aim of present work was to develop novel peppermint extracts with high activity by application of traditional and emerging separation techniques. Conventional hydrodistillation and microwave-assisted hydrodistillation (MWHD) were applied for recovery of essential oil (EO), while organic solvent extraction using Soxhlet apparatus, microwave-assisted and ultrasound-assisted process and supercritical fluid extraction (SFE) were applied for non-selective recovery of peppermint lipophilic extracts. Extracts were characterized in terms of terpenoids profile with special emphasis on content of major compounds (mentol, menthone, isomenthol and eucalyptol). Antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, chelating and phosphomolybdenum assay) and enzyme-inhibitory assays (acetylcholinesterase, butyrylcholinesterase, tyrosinase, amylase and glucosidase inhibition) were used for screening of peppermint bioactivity. MWHD was recognized as alternative for traditional process in EO recovery, while SFE extracts were useful for green production of solvent-free peppermint extracts rich in terpenoids and other lipophilic bioactives.
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