Productivity, Biochemical Indices and Antioxidant Activity of Peppermint (Mentha Piperita L.) and Basil (Ocimum Basilicum L.) in Conditions of Hydroponics

2016 ◽  
Vol 7 (6) ◽  
Author(s):  
Stepan Mairapetyan ◽  
Vardan Mamikonyan
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Mentha Piperita ◽  
Biochemical Indices

scholarly journals Evaluation of Vegetative Growth, Chemical Composition, and Antioxidant Capacity of Essential Oil of Peppermint Under Water Regimes

2019 ◽  
Vol 11 (4) ◽  
pp. 197
Author(s):  
Diogo Mendes da Silva ◽  
Suzan Kelly Vilela Bertolucci ◽  
Smail Aazza ◽  
Alexandre Alves de Carvalho ◽  
Simony Carvalho Mendonça ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Water Stress ◽  
Chemical Composition ◽  
Essential Oil ◽  
Water Availability ◽  
Vegetative Growth ◽  
Dry Matter ◽  
Field Capacity ◽  
Mentha Piperita

The purpose of the present work was to evaluate the vegetative growth of Mentha piperita L. cultivated under different water availability, as well its influence in content, chemical composition and in vitro antioxidant activity of its essential oil. Plants were propagated by mother plants microcutting and scions were transplanted to 5 L pots with soil and cattle manure. Afterward, were kept at field capacity for 30 days and under treatment for 40 days. It was treated with different levels of water deficit treatments: (T1): 100 of field capacity (FC); (T2): 80 of FC; (T3): 60 of FC; (T4) 40 of FC with 5 blocks. Vegetative growth was evaluated by dry matter contents of all part of plants and by root/aerial rate. The essential oil of the leaves was extracted by hydrodistillation, analyzed by GC-FID and GC-MS and in vitro antioxidant potential was evaluated. A significant decrease in the dry matter of leaves and stems accompanied with a decrease in the roots dry matter was observed with an increase in the water stress. Quantitative chemical differences were observed in the chemical composition of the essential oil, according water availability. Total antioxidant activity showed a gradual increase as water stress progressed.

Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L

2021 ◽  
pp. 131692
Author(s):  
Engy Mahmoud ◽  
Małgorzata Starowicz ◽  
Ewa Ciska ◽  
Joanna Topolska ◽  
Amr Farouk
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Polyphenol Content

Chemical Profiling and Antioxidant Activity of Thai Basil (Ocimum basilicum)

2016 ◽  
Vol 19 (3) ◽  
pp. 750-755 ◽  
Author(s):  
J. Rameshwar Naidu ◽  
R.B. Ismail ◽  
S. Sasidharan
Keyword(s):  
Antioxidant Activity ◽  
Ocimum Basilicum ◽  
Chemical Profiling

scholarly journals Polyphenol Content and Antioxidant Activity of Stevia and Peppermint as a Result of Organic and Conventional Fertilization

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Lina Garcia-Mier ◽  
Adriana E. Meneses-Reyes ◽  
Sandra N. Jimenez-Garcia ◽  
Adan Mercado Luna ◽  
Juan Fernando García Trejo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Stevia Rebaudiana ◽  
Mentha Piperita ◽  
Total Phenols ◽  
Organic Fertilization ◽  
Polyphenol Content ◽  
Stevia Rebaudiana Bertoni ◽  
Chemical Fertilization ◽  
Therapeutic Properties

Stevia rebaudiana Bertoni and Mentha piperita are plants that generate interest mainly due to the presence of bioactive compounds in their leaves, such as phenolics. Studies indicate that phenolics have pharmacological and therapeutic properties, including antioxidant activity. Phenolic compounds may be affected by the type of fertilization. For this reason, organic and chemical fertilization were evaluated along with antioxidant activity. Results showed significant differences for total phenols in organic peppermint (62% higher content). Also, DPPH test displayed differences for peppermint and stevia (572% and 16% greater in organic). Organic fertilization may be alternative for producing high added agricultural and commercial products.

scholarly journals Total Phenolic Content and Antioxidative Properties of Commercial Tinctures Obtained from Some Lamiaceae Plants

2012 ◽  
Vol 7 (12) ◽  
pp. 1934578X1200701 ◽  
Author(s):  
Adam Kowalczyk ◽  
Izabela Biskup ◽  
Izabela Fecka
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Mentha Piperita ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Phenolic ◽  
Abts Assay ◽  
Dpph Method

The antioxidant level of commercial tinctures from three Lamiaceae plants, Salvia officinalis, Mentha piperita, and Melissa officinalis, have been determined by the Folin-Ciocalteu method, the 2.2-diphenyl-2-picrylhydracyl hydrate (DPPH) radical scavenging technique and ABTS assay. Total phenolic content was expressed as GAE (gallic acid equivalent) and ranged from 0.24 to 3.99 mg/mL. Antioxidant activity in the ABTS assay, calculated as TEAC (Trolox equivalent antioxidant capacity), ranged from 23.5 to 35.6 μmol Trolox/mL, while in the DPPH method, the EC50 value ranged from 0.04 to 0.07 mL/assay. Radical scavenging activity was correlated with total phenolic content. Correlations between ABTS and F-C methods, DPPH and F-C methods and ABTS and DPPH methods were calculated. The obtained results can be useful as additional information about the antioxidant activity of galenical preparations.

Evaluation of Antioxidant Activity and Total Phenols Content in Selected Spices

2017 ◽  
Vol 68 (7) ◽  
pp. 1429-1434 ◽  
Author(s):  
Gabriela Stanciu ◽  
Nicoleta Cristache ◽  
Simona Lupsor ◽  
Simona Dobrinas
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Ocimum Basilicum ◽  
Extraction Time ◽  
Mentha Piperita ◽  
Total Phenolic ◽  
Thymus Vulgaris ◽  
Total Phenols ◽  
Phenolic Contents ◽  
Polyphenolic Content

The total phenols contents and antioxidant activities of alcoholic extractive solutions of Ocimum basilicum (basil), Thymus vulgaris (thyme), Mentha piperita (mint), Rosmarinus officinalis (rosemary), Sativa officinalis (sage), Artemisia dracunculus (tarragon) and Coriandrum sativum (coriander) were examined using Folin-Ciocalteu method and ACL method, respectively. Extractive alcoholic solutions of above mentioned seven spices were analyzed during a period of five months in order to determine the optimal extraction time when the polyphenolic content was at maximum. The highest total phenolic contents were registered for rosemary (608.37 mg GAE/100 g d.w.), sage (530.66 mg GAE/100g d.w.) and mint (511.87 mg GAE/100g d.w.) In general the optimal extraction time of the total phenolic content was reached after 3 months of maceration, except thyme, tarragon (after two months) and coriander (after one month). The antioxidant capacity ranged between 1410.1 nmols Trolox/g d.w. for rosemary and 4.2560 nmols Trolox/g d.w. for tarragon.

scholarly journals Inibição do desenvolvimento fúngico através da utilização de óleos essenciais de condimentos

2006 ◽  
Vol 30 (4) ◽  
pp. 731-738 ◽  
Author(s):  
Marcelo Cláudio Pereira ◽  
Georgia Rocha Vilela ◽  
Lívia Martinez Abreu Soares Costa ◽  
Reginaldo Ferreira da Silva ◽  
Anderson Felicori Fernandes ◽  
...  
Keyword(s):  
Aspergillus Niger ◽  
Aspergillus Flavus ◽  
Ocimum Basilicum ◽  
Aspergillus Ochraceus ◽  
Mentha Piperita ◽  
Origanum Vulgare ◽  
Allium Cepa L ◽  
Fusarium Sp ◽  
Rosmarinus Officinalis L

Objetivou-se com este trabalho avaliar os efeitos inibitórios, "in vitro", de óleos essenciais dos condimentos, alecrim (Rosmarinus officinalis L.), cebola (Allium cepa L.), manjericão (Ocimum basilicum L.), menta (Mentha piperita L.) e orégano (Origanum vulgare L.), sobre o desenvolvimento de fungos. Os óleos foram extraídos pela técnica de arraste a vapor e testados nas concentrações de 500; 1000; 1500 e 2000 mg/mL-1. Como culturas de teste foram utilizados os fungos Fusarium sp.; Aspergillus ochraceus Wilhelm.; Aspergillus flavus Link e Aspergillus niger van Tieghem obtidos da micoteca do EcoCentro/EPAMIG em Lavras, MG. O óleo essencial do orégano inibiu o desenvolvimento dos fungos testados em todas as concentrações exceto o fungo A. niger que teve o seu desenvolvimento micelial inibido a partir da concentração de 1000 mg/mL-1,. Os óleos de alecrim, menta, cebola e manjericão tiveram um efeito pronunciado a partir da concentração de 1500 mg/mL-1.

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