Characteristics of Japanese mint extracts obtained by subcritical-water treatment

Shiori Nomura; Wei Ju Lee; Masaaki Konishi; Tohru Saitoh; Miki Murata; Naofumi Ohtsu; Yasutaka Shimotori; Yoshihito Kohari; Yuichi Nagata; Tai Ying Chiou

doi:10.3136/fstr.25.695

Characteristics of Japanese mint extracts obtained by subcritical-water treatment

Shiori Nomura, Wei Ju Lee, Masaaki Konishi, Tohru Saitoh, Miki Murata, Naofumi Ohtsu, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, Tai Ying Chiou

School of Food Safety

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

Abstract

Japanese mint (Mentha arvensis) is a widely used herb for culinary, fragrant, and medicinal applications. In this study, useful substances were obtained from Japanese mint leaves by extraction using subcritical water (180 to 260 ℃). The characteristics of the mint extracts, including carbohydrates, proteins, and phenolic content, as well as 2',2'-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity were investigated. The highest carbohydrate content was obtained at 180 ℃, while the highest amount of protein was obtained at 200 ℃. A linear relationship was observed between the phenolic content and DPPH radical scavenging activity. Oligosaccharide was the most abundant sugar in the extracts, as determined by high performance liquid chromatography analysis. The presence of apocynin, a potent non-steroidal anti-inflammatory drug, was identified by gas chromatography-mass spectrometry and its content showed an exponential increase as the temperature was increased from 180 to 260 ℃. This study provides practical information for applications of Japanese mint.

Original language	English
Pages (from-to)	695-703
Number of pages	9
Journal	Food Science and Technology Research
Volume	25
Issue number	5
DOIs	https://doi.org/10.3136/fstr.25.695
Publication status	Published - Jan 1 2019

Keywords

Apocynin
DPPH radical scavenging activity
Japanese mint
Oligosaccharide
Subcritical water

ASJC Scopus subject areas

Biotechnology
Food Science
General Chemical Engineering
Industrial and Manufacturing Engineering
Marketing

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10.3136/fstr.25.695

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abstract = "Japanese mint (Mentha arvensis) is a widely used herb for culinary, fragrant, and medicinal applications. In this study, useful substances were obtained from Japanese mint leaves by extraction using subcritical water (180 to 260 ℃). The characteristics of the mint extracts, including carbohydrates, proteins, and phenolic content, as well as 2',2'-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity were investigated. The highest carbohydrate content was obtained at 180 ℃, while the highest amount of protein was obtained at 200 ℃. A linear relationship was observed between the phenolic content and DPPH radical scavenging activity. Oligosaccharide was the most abundant sugar in the extracts, as determined by high performance liquid chromatography analysis. The presence of apocynin, a potent non-steroidal anti-inflammatory drug, was identified by gas chromatography-mass spectrometry and its content showed an exponential increase as the temperature was increased from 180 to 260 ℃. This study provides practical information for applications of Japanese mint.",

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author = "Shiori Nomura and Lee, {Wei Ju} and Masaaki Konishi and Tohru Saitoh and Miki Murata and Naofumi Ohtsu and Yasutaka Shimotori and Yoshihito Kohari and Yuichi Nagata and Chiou, {Tai Ying}",

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doi = "10.3136/fstr.25.695",

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AU - Nomura, Shiori

AU - Lee, Wei Ju

AU - Konishi, Masaaki

AU - Saitoh, Tohru

AU - Murata, Miki

AU - Ohtsu, Naofumi

AU - Shimotori, Yasutaka

AU - Kohari, Yoshihito

AU - Nagata, Yuichi

AU - Chiou, Tai Ying

PY - 2019/1/1

Y1 - 2019/1/1

N2 - Japanese mint (Mentha arvensis) is a widely used herb for culinary, fragrant, and medicinal applications. In this study, useful substances were obtained from Japanese mint leaves by extraction using subcritical water (180 to 260 ℃). The characteristics of the mint extracts, including carbohydrates, proteins, and phenolic content, as well as 2',2'-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity were investigated. The highest carbohydrate content was obtained at 180 ℃, while the highest amount of protein was obtained at 200 ℃. A linear relationship was observed between the phenolic content and DPPH radical scavenging activity. Oligosaccharide was the most abundant sugar in the extracts, as determined by high performance liquid chromatography analysis. The presence of apocynin, a potent non-steroidal anti-inflammatory drug, was identified by gas chromatography-mass spectrometry and its content showed an exponential increase as the temperature was increased from 180 to 260 ℃. This study provides practical information for applications of Japanese mint.

AB - Japanese mint (Mentha arvensis) is a widely used herb for culinary, fragrant, and medicinal applications. In this study, useful substances were obtained from Japanese mint leaves by extraction using subcritical water (180 to 260 ℃). The characteristics of the mint extracts, including carbohydrates, proteins, and phenolic content, as well as 2',2'-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity were investigated. The highest carbohydrate content was obtained at 180 ℃, while the highest amount of protein was obtained at 200 ℃. A linear relationship was observed between the phenolic content and DPPH radical scavenging activity. Oligosaccharide was the most abundant sugar in the extracts, as determined by high performance liquid chromatography analysis. The presence of apocynin, a potent non-steroidal anti-inflammatory drug, was identified by gas chromatography-mass spectrometry and its content showed an exponential increase as the temperature was increased from 180 to 260 ℃. This study provides practical information for applications of Japanese mint.

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Characteristics of Japanese mint extracts obtained by subcritical-water treatment

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Keywords

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