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Published on: July 30, 2017
Chemical composition, olfactory evaluation and antioxidant effects of essential oil from Mentha canadensis
Leopold Jirovetz1, Katrin Wlcek, Gerhard Buchbauer
1Department of Clinical Pharmacy and Diagnostics, University of Vienna, Pharmacy-Center, Althanstrasse 14, A-1090 Vienna, Austria. leopold.jirovetz@univie.ac.at
Abstract:
The chemical composition of the essential oil from cornmint (Mentha canadensis L.) was analyzed by GC/FID and GC-MS. The main constituents were menthol (41.2%) and menthone (20.4%). It was established that cornmint oil had antiradical activity with respect to the DPPH and hydroxyl (OH*) radicals. The concentrations necessary for 50% neutralization of the respective radicals (IC50) were 365.0 microg/mL for DPPH and 0.3 microg/mL for OH*, which was indicative that the antioxidant activity in terms of OH* was higher than that of quercetin. Cornmint oil chelated the Fe3+ ions present in the solution. The oil demonstrated antioxidant activity in a linoleic acid emulsion model system, where at 0.1% concentration it inhibited the formation of conjugated dienes by 57.1% and the generation of secondary oxidized products of linoleic acid by 76.1%.
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