Asian Journal of Bio Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Thermal Processing on Total Phenolic Content and Antioxidant Activity of Mentha Leaves


Affiliations
1 School of Biotechnology, Gautam Buddha University, GREATER NOIDA (U.P.), India
2 Amity Institute of Food Technology, Amity University, NOIDA (U.P.), India
     

   Subscribe/Renew Journal


Mint is a promising health promoting herb, which is not only used for flavour and aroma, but also has many potential health benefits. Effect of refrigeration as well as thermal processing methods (blanching and boiling) on potential health benefits of mint was studied by determination of antioxidant activity and content of total phenolic substances in ethanolic extracts of mint leaves. The leaves were subjected to blanching (80°C), boiling (100°) as well as storage at refrigerated temperature (4°C). A qualitative phytochemical screening was performed. The ethanolic extracts were analyzed for total phenolic content using Folin-Ciocalteau assay and free radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Thermal treatment caused significant decrease in antioxidant activity as well as total phenolic content of mint leaves. Total phenolic content in fresh sample was 115.81 mg GAE/g, which decreased to 3.59 mg GAE/g when leaves were subjected to 100°C. Antioxidant activity reduced from 77.9 per cent in fresh leaves to 48.7 per cent in boiled leaves. The study indicated that polyphenols and phenolic acids, responsible for antioxidant action of mint, were degraded by heat, thereby reducing the medicinal value of herb. The study thus, suggests the consumption of fresh mint leaves to obtain the maximum health benefits.

Keywords

Mentha, Bioactive Components, Phytochemical Screening, Antioxidant Potential, Total Phenolic Content.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Arts, I.C. and Hollman, P.C. (2005). Polyphenols and disease risk in epidemiologic studies. Am. J. Clin. Nutr., 81: 317S- 325S.

  • Barbalho, S.M., Machado, F.M.V.H., Oshiiwa, M., Abreu, M., Guiger, E.L., Tomazela, P. and Goulart, R.A. (2011). Investigation of the effects of peppermint (Mentha piperita) on the biochemical and anthropometric profile of university students. Cienc. Tecnol. Aliment., 31: 584-588.

  • Chawla, S, and Thakur, M. (2013). Overview of mint (Mentha L.) as a promising health promoting herb. Internat. J. Pharm. Res. Dev., 5: 73-80.

  • Gardiner, P. (2000). Peppermint (Mentha piperita). Longwood herbal task force. pp. 1-22.

  • Harley, R.M., Atkins, S., Budantsev, A., Cantino, P.D., Conn, B.J., Grayer, R.J., Harley, M.M., de Kok, R.P., Krestovskaja, T.V., Morales, R., Paton, A.J., Ryding, P.O. and Upson, T. (2004). The familes and genera of vascular plants. Kadereit J.W. (ed) Vol. 7. Springer-Verlag, Germany, 167-275 pp..

  • Kaur, M. and Arora, R. (2011). Antioxidant activity of Cucumis melo var. agrestis seeds for their therapeutic potential. Internat. J. Res. Ayurv. Pharm., 2 : 1235-1238.

  • Lawrence, B.M. (Ed) (2006). Mint: the genus Mentha, CRC Press, Boca Raton, pp. 1-519.

  • McKay, D.L. and Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytother. Res., 20(8): 619-633.

  • Nambiar, V.S., Daniel, M. and Guin, P. (2010). Characterization of polyphenols from coriander leaves (Coriandrum sativum), red amaranthus (A. paniculatus) and green amaranthus (A. frumentaceus) using paper chromatography and their health implications. J. Herbal Med Toxicol., 4 (1) : 173-177.

  • Raghavan, S. (2006). Handbook of spices, seasonings, and flavorings, Second edition, CRC Press, 133pp.

  • Regnault-Roger, C., Ribodeau, M., Hamraoui, A., Bareau, I., Blanchard, P., Gil-Munoz, I. and Barberan, F.T. (2004). Polyphenolic compounds of Mediterranean Lamiaceae and investigation of oriental effects on Acanthoscelides obtectus (Say). J. Stored Prod. Res., 40(4): 395-408.

  • Singleton, V.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic- phosphotungstic acid reagents. Am. J. Enol. Vitic., 16(3): 144-158.

  • Song, W.Y., Ku, K.H. and Choi, J.H. (2010). Effect of ethanol extracts from red pepper seeds on antioxidative defense system and oxidative stress in rats fed high-fat high-cholesterol diet. Nutri. Res. Pract., 4: 11-15.

  • Tahira, R., Naeemullah, M., Akbar, F. and Masood, M.S. (2011). Major phenolic acids of local and exotic mint germplasm grown in Islamabad. Pak. J. Bot., 43: 151-154.

  • Tiwari, P., Kumar, B, Kaur, M., Kaur, G. and Kaur, H. (2011).Phytochemical screening and extraction. Internat.Pharm.Sci.,1(1):98-106.

  • Williamson G. and Manach, C. (2005). Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention studies. Am. J. Clin. Nutri., 81: 243S-255S.


Abstract Views: 393

PDF Views: 0




  • Effect of Thermal Processing on Total Phenolic Content and Antioxidant Activity of Mentha Leaves

Abstract Views: 393  |  PDF Views: 0

Authors

Snigdha Chawla
School of Biotechnology, Gautam Buddha University, GREATER NOIDA (U.P.), India
Monika Thakur
Amity Institute of Food Technology, Amity University, NOIDA (U.P.), India

Abstract


Mint is a promising health promoting herb, which is not only used for flavour and aroma, but also has many potential health benefits. Effect of refrigeration as well as thermal processing methods (blanching and boiling) on potential health benefits of mint was studied by determination of antioxidant activity and content of total phenolic substances in ethanolic extracts of mint leaves. The leaves were subjected to blanching (80°C), boiling (100°) as well as storage at refrigerated temperature (4°C). A qualitative phytochemical screening was performed. The ethanolic extracts were analyzed for total phenolic content using Folin-Ciocalteau assay and free radical scavenging activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Thermal treatment caused significant decrease in antioxidant activity as well as total phenolic content of mint leaves. Total phenolic content in fresh sample was 115.81 mg GAE/g, which decreased to 3.59 mg GAE/g when leaves were subjected to 100°C. Antioxidant activity reduced from 77.9 per cent in fresh leaves to 48.7 per cent in boiled leaves. The study indicated that polyphenols and phenolic acids, responsible for antioxidant action of mint, were degraded by heat, thereby reducing the medicinal value of herb. The study thus, suggests the consumption of fresh mint leaves to obtain the maximum health benefits.

Keywords


Mentha, Bioactive Components, Phytochemical Screening, Antioxidant Potential, Total Phenolic Content.

References