Characteristics of Japanese mint extracts obtained by subcritical-water treatment

Shiori Nomura, Wei Ju Lee, Masaaki Konishi, Tohru Saitoh, Miki Murata, Naofumi Ohtsu, Yasutaka Shimotori, Yoshihito Kohari, Yuichi Nagata, Tai Ying Chiou

研究成果: 雜誌貢獻文章

摘要

Japanese mint (Mentha arvensis) is a widely used herb for culinary, fragrant, and medicinal applications. In this study, useful substances were obtained from Japanese mint leaves by extraction using subcritical water (180 to 260 ℃). The characteristics of the mint extracts, including carbohydrates, proteins, and phenolic content, as well as 2',2'-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity were investigated. The highest carbohydrate content was obtained at 180 ℃, while the highest amount of protein was obtained at 200 ℃. A linear relationship was observed between the phenolic content and DPPH radical scavenging activity. Oligosaccharide was the most abundant sugar in the extracts, as determined by high performance liquid chromatography analysis. The presence of apocynin, a potent non-steroidal anti-inflammatory drug, was identified by gas chromatography-mass spectrometry and its content showed an exponential increase as the temperature was increased from 180 to 260 ℃. This study provides practical information for applications of Japanese mint.
原文英語
頁(從 - 到)695-703
頁數9
期刊Food Science and Technology Research
25
發行號5
DOIs
出版狀態已發佈 - 一月 1 2019

指紋

Mints
Mentha
mint
Water Purification
water treatment
Water treatment
Scavenging
extracts
Carbohydrates
biphenyl
Mentha arvensis
Proteins
Oligosaccharides
nonsteroidal anti-inflammatory agents
High performance liquid chromatography
carbohydrate content
oligosaccharides
Sugars
Gas chromatography
Mass spectrometry

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

引用此文

Characteristics of Japanese mint extracts obtained by subcritical-water treatment. / Nomura, Shiori; Lee, Wei Ju; Konishi, Masaaki; Saitoh, Tohru; Murata, Miki; Ohtsu, Naofumi; Shimotori, Yasutaka; Kohari, Yoshihito; Nagata, Yuichi; Chiou, Tai Ying.

於: Food Science and Technology Research, 卷 25, 編號 5, 01.01.2019, p. 695-703.

研究成果: 雜誌貢獻文章

Nomura, S, Lee, WJ, Konishi, M, Saitoh, T, Murata, M, Ohtsu, N, Shimotori, Y, Kohari, Y, Nagata, Y & Chiou, TY 2019, 'Characteristics of Japanese mint extracts obtained by subcritical-water treatment', Food Science and Technology Research, 卷 25, 編號 5, 頁 695-703. https://doi.org/10.3136/fstr.25.695
Nomura, Shiori ; Lee, Wei Ju ; Konishi, Masaaki ; Saitoh, Tohru ; Murata, Miki ; Ohtsu, Naofumi ; Shimotori, Yasutaka ; Kohari, Yoshihito ; Nagata, Yuichi ; Chiou, Tai Ying. / Characteristics of Japanese mint extracts obtained by subcritical-water treatment. 於: Food Science and Technology Research. 2019 ; 卷 25, 編號 5. 頁 695-703.
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