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Peppermint antioxidants revisited.

Liza G Riachi1, Carlos A B De Maria2

  • 1Food and Nutrition Program (PPGAN), Federal University of Rio de Janeiro State (UNIRIO), Pasteur Avenue, 296, Urca, Rio de Janeiro, Brazil.

Food Chemistry
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Summary

Peppermint

Keywords:
AntioxidantEssential oilInfusionPeppermintPhenolicsTerpenes

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Area of Science:

  • Phytochemistry
  • Food Science
  • Natural Product Chemistry

Background:

  • Peppermint (Mentha piperita) is widely consumed as tisane and its essential oil is used in various applications.
  • Understanding the chemical composition is crucial for its biological properties, particularly antioxidant activity.
  • Previous studies have explored its constituents, but a comprehensive review linking composition to antioxidant potential is needed.

Purpose of the Study:

  • To review the relationship between the chemical composition of peppermint tisane and essential oil.
  • To identify the major contributors to the antioxidant properties of peppermint.
  • To discuss factors influencing composition and antioxidant activity.

Main Methods:

  • Literature review of studies on peppermint tisane and essential oil composition.
  • Analysis of reported antioxidant activities and their correlation with specific chemical compounds.
  • Discussion of findings related to phenolic compounds, vitamins, and terpenes.

Main Results:

  • Phenolic acids, flavones, and flavanones are major antioxidants in peppermint tisane.
  • Vitamins like ascorbic acid and carotenoids are minor contributors.
  • Terpenes in essential oil show varied antioxidant or pro-oxidant effects; some cyclic terpenes may contribute, while acyclic ones might be pro-oxidant.
  • Antioxidant potential of menthol and menthone is inconclusive.

Conclusions:

  • The antioxidant properties of peppermint are attributed to a complex interplay of various chemical constituents.
  • Phenolic compounds are key drivers of antioxidant activity in tisanes, while terpenes play a more complex role in essential oils.
  • Environmental factors can influence both the chemical profile and antioxidant capacity of peppermint.