Physicochemical, Biochemical, and Essential Oil Diversity among Peppermint (Mentha × piperita L. “Almira”, Mentha × piperita L. “Granada”, and Mentha × piperita L. “Multimentha”) Cultivars
Year: 2025
Type: article
Abstract: Three mint varieties (Mentha × piperita L. “Almira”, Mentha × piperita L. “Granada”, and Mentha × piperita L. “Multimentha”) grown in the Medicinal and Aromatic Plants Garden of Van Yüzüncü Yıl University were subjected to biochemical, physiological, and essential oil analyses. The present study revealed variations in the examined parameters among the varieties. The values of NBI (10.66-17.83 dx), chlorophyll (19.53-28.60 dx), flavonol (1.41-1.83 dx), anthocyanin (0.06-0.10 dx), total flavonoid content (353.75-288.12 mg QE 100 g-1), total phenolic content (163.43-185.00 mg GAE g-1), total antioxidant activity (86.95-154.45 μmol TE g-1), total dry matter (23.0-24.20%), total ash (11.07-13.59%), macronutrient elements (Mg (3.45-5.83 g kg-1), K (21.34-30.0 g kg-1), Ca (16.93-22.06 g kg-1)), micronutrients (Fe (593.30-991.12 mg kg-1), Mn (90.14-110.21 mg kg-1), Zn (32.39-48.01 mg kg-1), Cu (9.34-16.75 mg kg-1)), and heavy metal contents (Ni (0.16-4.68 mg kg-1), and As (0.16-4.68 mg kg-1)). The dominant essential oil components were piperitenone oxide (43.38%) and piperitenone (39.4%) for Mentha × piperita L. “Almira”, linalool (54.19%) and linalyl acetate (20.61%) for Mentha × piperita L. “Granada”, and menthone (71.50%) and neomenthol (4.90%) for Mentha × piperita L. “Multimentha”.
Institution: Van Yüzüncü Yıl Üniversitesi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4410247260