Volatile composition of peppermint (Mentha piperita L.) commercial teas through solid phase extraction.
Arch Latinoam Nutr
; 62(4): 389-92, 2012 Dec.
Article
em En
| MEDLINE
| ID: mdl-24020260
Volatiles from aqueous extract of peppermint commercial sachets were investigated through gas chromatography/flame ionization detection (GC/FID) and GC/mass spectrometry (MS). Samples were prepared under similar conditions as in homemade tea. Volatiles were isolated using solid phase extraction method (SPE) with Porapak Q trap followed by desorption with acetone. Estimated mean values for short and medium chain carboxylic acids (C2-C12) and ketones lay in the range of 50-64 microg kg(-1) whilst aliphatic alcohols and acyclic hydrocarbons had values lower than 6 microg kg(-1). The major volatiles were terpenes (275-382 microg kg(-1)) that reached 89 % of the total composition. A total of 16 compounds, among them dodecane, acetoin, acetol, citral, geraniol and octanoic acid have been described by the first time in peppermint tea. These findings could be attributed to the different analytical approach employed, mainly to the use of different extraction/pre-concentration techniques. Given the apparently lower proportion of terpenes in the aqueous extract it may be that the chemical properties of the peppermint essential oil are not entirely reproduced with homemade tea.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Chá
/
Óleos Voláteis
/
Extratos Vegetais
/
Mentha piperita
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Extração em Fase Sólida
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Compostos Orgânicos Voláteis
Idioma:
En
Revista:
Arch Latinoam Nutr
Ano de publicação:
2012
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Venezuela