Essential oil Storage conditions affect the chemical composition in cultivated Mentha spicata

Iranian Journal of Plant Physiology

دوره 11، شماره 2، فروردین 2021، صفحه 3617-3624   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.30495/ijpp.2020.1903220.1237

نویسندگان

Jahangir Farahbakhsh¹؛ Sharareh Najafian^{* 2}؛ Mehdi Hosseini Farahi¹؛ Sedigheh Gholipour³

¹1Department of Horticultural Science, Yasooj Branch, Islamic Azad University, Yasooj, Iran

²DepartmentofAgriculture,PayameNoor University,Tehran,Iran

³Department of Chemistry, Yasooj Branch, Islamic Azad University, Yasooj, Iran.

چکیده

Spearmint (Mentha spicata) is widely utilized in traditional medicine and folk remedies. The fresh and dried plants and their essential oils are widely used in food, cosmetics, confectionery, chewing gum, toothpaste, and pharmaceutical industries. In this research, the essential oil of air-dried samples was obtained by hydro-distillation and was analyzed by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). Changes in essential oil compositions were detected during storage for 3 months in refrigerator (4 ◦C), freezer (−20 ◦C), and at room temperature (25 ◦C). The results indicated that at room temperature, the proportions of the compounds with lower boiling temperatures such as 1,8-Cineole (3.78-3.34%), Limonene (7.33-6.61%), and Germacrene D (6.26-1.90%) were decreased significantly. Furthermore, the essential oil composition showed the least alterations and Mentha spicata L. kept its primary quality when stored at low temperatures, particularly in the freezer, and carvone had an increased significantly in all of the treatments

کلیدواژه‌ها

Industrial؛ compounds؛ Limonene؛ Spearmint؛ Temperatures

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