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Molecules 2016, 21(8), 1007; doi:10.3390/molecules21081007

Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract

1
Department of Food Science, University of Parma, Parma 43125, Italy
2
Kemin Foods, L.C., 2100 Maury Street, Des Moines, IA 50317, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Received: 6 June 2016 / Revised: 25 July 2016 / Accepted: 27 July 2016 / Published: 3 August 2016
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Abstract

The present paper reports a complete mass spectrometric characterization of both the phenolic and volatile fractions of a dried spearmint extract. Phenolic compounds were analysed by ultra-high performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MSn) and a total of 66 compounds were tentatively identified, being the widest phenolic characterisation of spearmint to date. The analysis suggests that the extract is composed of rosmarinic acid and its derivatives (230.5 ± 13.5 mg/g) with smaller amounts of salvianolic acids, caffeoylquinic acids, hydroxybenzoic acids, hydroxycinnamic acids, flavones, and flavanones. Head space solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technique, that was applied to characterize the volatile fraction of spearmint, identified molecules belonging to different chemical classes, such as p-cymene, isopiperitone, and piperitone, dihydroedulan II, menthone, p-cymen-8-ol, and β-linalool. This comprehensive phytochemical analysis can be useful to test the authenticity of this product rich in rosmarinic acid and other phenolics, and when assessing its biological properties. It may also be applied to other plant-derived food extracts and beverages containing a broad range of phytochemical compounds. View Full-Text
Keywords: spearmint; phenolic composition; volatile fraction; phytochemical characterization; UHPLC-ESI-MSn; HS-SPME/GC-MS spearmint; phenolic composition; volatile fraction; phytochemical characterization; UHPLC-ESI-MSn; HS-SPME/GC-MS
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Cirlini, M.; Mena, P.; Tassotti, M.; Herrlinger, K.A.; Nieman, K.M.; Dall’Asta, C.; Del Rio, D. Phenolic and Volatile Composition of a Dry Spearmint (Mentha spicata L.) Extract. Molecules 2016, 21, 1007.

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