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Food Chemistry
Volume 338, 2021, 127724

Antioxidant and enzyme-inhibitory activity of peppermint extracts and essential oils obtained by conventional and emerging extraction techniques

Branimir Pavlica, Nemanja Teslicb, Gokhan Zenginc, Saša Đurovicd, Dušan Rakica, Aleksandra Cvetanovica, A.K.Gunesc, Zoran Zekovica

University of Novi Sad, Faculty of Technology, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia.


Peppermint is widely used medicinal plant with distinguished bioactive potential, therefore, the aim of present work was to develop novel peppermint extracts with high activity by application of traditional and emerging separation techniques. Conventional hydrodistillation and microwave-assisted hydrodistillation (MWHD) were applied for recovery of essential oil (EO), while organic solvent extraction using Soxhlet apparatus, microwave-assisted and ultrasound-assisted process and supercritical fluid extraction (SFE) were applied for non-selective recovery of peppermint lipophilic extracts. Extracts were characterized in terms of terpenoids profile with special emphasis on content of major compounds (mentol, menthone, isomenthol and eucalyptol). Antioxidant activity (DPPH, ABTS, CUPRAC, FRAP, chelating and phosphomolybdenum assay) and enzyme-inhibitory assays (acetylcholinesterase, butyrylcholinesterase, tyrosinase, amylase and glucosidase inhibition) were used for screening of peppermint bioactivity. MWHD was recognized as alternative for traditional process in EO recovery, while SFE extracts were useful for green production of solvent-free peppermint extracts rich in terpenoids and other lipophilic bioactives.

Keywords: Mentha piperita, Novel extraction techniques, Terpenoids, Antioxidant activity, Enzyme-inhibitory activity.

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