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Resumo(s)
Total phenol content determined by the Folin–Ciocalteu assay and total antioxidant capacity measured by the ABTS•+ method
were applied for the first time to analyze the aqueous extract prepared from the dried aerial parts of Mentha cervina, a Portuguese mint species traditionally used as a culinary herb in river fish-based dishes and currently commercialized to prepare digestive infusions. LC-MS/MS analysis was performed directly on the crude aqueous extract allowing the identification of
seven phenolic compounds. The overall plant aroma was analyzed by the SPME/GC-MS method; this approach allowed the characterization of various constituents, as well as the comparison between the fresh and dried plant material. Such a comparison highlighted several metabolic changes that occur during the drying process of the aerial parts of this plant.
Descrição
Palavras-chave
Mentha cervina Traditional recipe Infusion Volatiles Antioxidant LC-MS SPME/GC-MS
Contexto Educativo
Citação
POLITI, Matteo; RODRIGUES, César L.; GIÃO, Maria S.; PINTADO, Manuela E.; CASTRO, Paula M. L. - Antioxidant principles and volatile constituents from the north-western Iberian mint “erva-peixeira”, mentha cervina. Natural Product Communications". ISSN 1555-9475. 3:12 (2008) 1941-2166
Editora
Natural Product Communications