[Aromatic and polyphenolic composition of infused peppermint, Mentha x piperita L].
The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of Mitcham type peppermint (Mentha x piperita L.) tisane, were examined and compared with those of leaves before and after infusion. The original peppermint leaves contained 2.4% essential oil of which menthol was 0.99%, total polyphenolic compounds 19% and total flavonoid compounds 12% comprising eriocitrin 7%, luteolin-7-rutinoside 1.5%, hesperidoside 0.6% and total hydroxycinnamic compounds 7% (rosmarinic acid 1.4%). The tisane contained 21% of the original essential oil corresponding to 25 mg/l, with increased alcohol and ketone contents and lower contents of hydrophobic terpenecarbons, oxides and esters. It contained also a high proportion of the polyphenolic compounds (about 750 mg/l) corresponding to an extraction yield of 75%. In consequence the monograph "Peppermint leaf" of the Pharmacopoeia should be amended.
Duband
F
F
Laboratoire de Pharmacognosie et Phytothérapie, Faculté de Pharmacie, Clermont-Ferrand.
Carnat
A P
AP
Carnat
A
A
Petitjean-Freytet
C
C
Clair
G
G
Lamaison
J L
JL
D009822:Oils, Volatile / Q000032:analysis / Q000737:chemistry*; D010636:Phenols / Q000032:analysis / Q000737:chemistry*; D010936:Plant Extracts / Q000008:administration & dosage / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D017365:Spices
D009822:Oils, Volatile; D010636:Phenols; D010936:Plant Extracts; D010938:Plant Oils
Composition aromatique et polyphénolique de l'infusé de Menthe, Mentha x piperita L.