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  • Title: Chemical composition, olfactory evaluation and antioxidant effects of essential oil from Mentha x piperita.
    Author: Schmidt E, Bail S, Buchbauer G, Stoilova I, Atanasova T, Stoyanova A, Krastanov A, Jirovetz L.
    Journal: Nat Prod Commun; 2009 Aug; 4(8):1107-12. PubMed ID: 19768994.
    Abstract:
    The chemical composition of the essential oil from peppermint (Mentha x piperita L.) was analyzed by GC/FID and GC-MS. The main constituents were menthol (40.7%) and menthone (23.4%). Further components were (+/-)-menthyl acetate, 1,8-cineole, limonene, beta-pinene and beta-caryophyllene. Peppermint oil possessed antiradical activity with respect to DPPH (diphenyl picryl hydrazyl) and hydroxyl (OH*) radicals, exercising stronger antioxidant impact on the OH* radical. The concentrations required for 50% inhibition of the respective radical (IC50) were 860 microg/mL for DPPH and 0.26 microg/mL for OH*. Peppermint essential oil demonstrated antioxidant activity in a model linoleic acid emulsion system in terms of inhibiting conjugated dienes formation by 52.4% and linoleic acid secondary oxidized products generation by 76.9% (at 0.1% concentration).
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