title: Effect of chemical elicitors on peppermint (Mentha piperita) plants and their impact on the metabolite profile and antioxidant capacity of resulting infusions.
abstract: Infusions are widely consumed all over the world and are a source of dietary antioxidants, which can be improved in plants using elicitors. The aim of this study was to evaluate the foliar application of salicylic acid (SA) (0.5, 1 and 2mM) or hydrogen peroxide (H2O2) (0.05, 0.1 and 0.5mM) on peppermint (Mentha piperita) plants and its effect on the metabolite profile and antioxidant capacity of resulting infusions. Whereas 2mM SA treatment improved plant growth parameters and metabolite profile (carbohydrates and amino acids), 0.5 and 1mM SA treatments increased phenolic compound concentration. Sinapic acid, rutin and naringin were detected only in SA treatments; antioxidant capacity was also improved. Regarding H2O2 treatments, no differences in plant growth parameters, metabolite profile or antioxidant capacity were found. Therefore, the application of SA to peppermint is recommended in order to improve bioactive compounds and the antioxidant capacity of infusions.
authors.affiliation: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, C.U., Cerro de las Campanas S/N, Queretaro, Queretaro 76010, Mexico.
authors.forename: Marely G
authors.initials: MG
authors.lastname: Figueroa Pérez
authors.affiliation: Department of Graduate Studies, Research, and Technology Development (UPIDET), Instituto Tecnologico de Durango, Blvd. Felipe Pescador 1830 Ote., Durango, Dgo. 34080, Mexico.
authors.forename: Nuria Elizabeth
authors.initials: NE
authors.lastname: Rocha-Guzmán
authors.affiliation: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, C.U., Cerro de las Campanas S/N, Queretaro, Queretaro 76010, Mexico.
authors.forename: Edmundo
authors.initials: E
authors.lastname: Mercado-Silva
authors.affiliation: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, C.U., Cerro de las Campanas S/N, Queretaro, Queretaro 76010, Mexico.
authors.forename: Guadalupe
authors.initials: G
authors.lastname: Loarca-Piña
authors.affiliation: Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, C.U., Cerro de las Campanas S/N, Queretaro, Queretaro 76010, Mexico. Electronic address: rrcamachomx@yahoo.com.mx.
authors.forename: Rosalía
authors.initials: R
authors.lastname: Reynoso-Camacho
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D036142:Mentha piperita / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D010936:Plant Extracts
keywords: Elicitor; Hydrogen peroxide; Peppermint; Salicylic acid