Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger

Hidden hunger, also known as micronutrient deficiency, is a form of undernutrition, which is exacerbated when food security is fragile. However, the amount of phytonutrients in the diet can be increased by using underutilized species, such as fresh mint greens (Mentha). These plants have a high biological value due to the high content of biologically active substances. Plants of the genus Mentha, however, differ significantly in their chemical composition and, thus, nutritional value. The main objective of this study was to evaluate the content of phytonutrients in different Ukrainian species of mint: peppermint (Mentha piperita), horsemint (Mentha longifolia L.), silver-leaved horsemint (Mentha longifolia S.), and spearmint (Mentha spicata L.), and to determine their stability after drying and freezing. After studying the chemical composition of fresh, dried, and frozen plants of these species, it was established that Ukrainian mint species offer a robust set of phytonutrients and can be used as ingredients of the so-called functional foods. The biologically active substances in mint are concentrated during drying. Moreover, such raw materials are easily stored and used as an ingredient. However, the losses of ascorbic acid due to drying mint reach 70%; of carotenoids-approximately 10-15%; of chlorophylls-21-38%; and of phenols-19-29%. Peppermint and spearmint were observed to have higher stability of biologically active compounds. As for the freezing, the best stability of the chemical composition was demonstrated by field mint and spearmint samples. Therefore, a targeted selection of mint types and varieties prior to processing will allow preserving maximal preservation of a maximum amount of biologically active substances, increasing the content of phytonutrients in finished products, and preventing the development of hidden hunger.

Automated summary

The study found that Ukrainian mint plants are rich in phytonutrients and can maintain their stability during drying and freezing processes. Drying increases the concentration of biologically active substances in mint, making it suitable as an ingredient for functional foods. However, drying leads to significant losses of ascorbic acid, carotenoids, chlorophylls, and phenols. Peppermint and spearmint demonstrate higher stability of biologically active compounds, while field mint and spearmint samples show the best stability after freezing. Therefore, targeted selection of mint types and varieties before processing can maximize the preservation of biologically active substances, increase the phytonutrient content in finished products, and prevent hidden hunger.