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: 雜誌貢獻文章同行評審

4 引文 斯高帕斯(Scopus)


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.
頁(從 - 到)695-703
期刊Food Science and Technology Research
出版狀態已發佈 - 1月 1 2019

ASJC Scopus subject areas

  • 生物技術
  • 食品科學
  • 化學工程 (全部)
  • 工業與製造工程
  • 行銷


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