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Food Chem. 2015 Jun 1;176:72-81. doi: 10.1016/j.foodchem.2014.12.028. Epub 2014 Dec 17.

Peppermint antioxidants revisited.

Author information

1
Food and Nutrition Program (PPGAN), Federal University of Rio de Janeiro State (UNIRIO), Pasteur Avenue, 296, Urca, Rio de Janeiro, Brazil.
2
Food and Nutrition Program (PPGAN), Federal University of Rio de Janeiro State (UNIRIO), Pasteur Avenue, 296, Urca, Rio de Janeiro, Brazil; Collective Health Department, Biomedical Institute, Federal University of Rio de Janeiro State (UNIRIO), Frei Caneca Street, 94, Rio de Janeiro, Brazil. Electronic address: carreb@uol.com.br.

Abstract

This review discusses the relationship between the chemical composition and antioxidant property of peppermint tisane and essential oil. Phenolic acids (e.g. rosmarinic and caffeic acids), flavones (e.g. luteolin derivatives) and flavanones (e.g. eriocitrin derivatives) are possibly the major infusion antioxidants. Vitamin antioxidants (e.g. ascorbic acid and carotenoids) are minor contributors to the overall antioxidant potential. Unsaturated terpenes having a cyclohexadiene structure (e.g. terpinene) and minor cyclic oxygenated terpenes (e.g. thymol), may contribute to antioxidant potential whilst acyclic unsaturated oxygenated monoterpenes (e.g. linalool) may act as pro-oxidants in essential oil. Findings on the antioxidant potential of major cyclic oxygenated terpenes (menthol and menthone) are conflicting. Antioxidant behaviour of aqueous/organic solvent extracts and essential oil as well as the effect of environmental stresses on essential oil and phenolic composition are briefly discussed.

KEYWORDS:

Antioxidant; Essential oil; Infusion; Peppermint; Phenolics; Terpenes

PMID:
25624208
DOI:
10.1016/j.foodchem.2014.12.028
[Indexed for MEDLINE]

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