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KMID : 1098420050130060255
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Korean Journal of Medicinal Crop Science
2005 Volume.13 No. 6 p.255 ~ p.260
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In vitro Antioxidant Activity of Mentha viridis L. and Mentha piperita L.
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Lee Seung-Eun
Han Hee-Sun
Jang In-Bok
Kim Geum-Soog
Shin Yoo-Su
Son Yeong-Deck
Park Chung-Berm
Seong Nak-Sul
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Abstract
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For selecting a new candidate as functional material, this study was conducted on in vitro antioxidant activity and total phenol content of methanol and water extracts prepared from two Mentha species (M viridis L. (M spicata L.) and Mentha piperita L, Extracts of M. viridis showed more efficient scavenging activity on superoxide and DPPH {({alpha},{alpha}-diphenyl-{beta}-picrylhydrazyl)} radical and inhibitory activity on oxidation of human low density lipoprotein (LDL) induced by CuSO_4 and auto-oxidation of linoleic acid than those of M piprita. Methanol extract (65.88%{sim}77.59%) and water extract (37.69%{sim}87.21%) of M. viridis also exhibited more potent inhibitory activity on LDL oxidation than that of {{alpha}-tocopherol;(28.37%{sim}66.54%)} at {1{sim}100;{mu}g/ml} of final concentration. The total phenol contents of methanol extract and water extract of Mviridis (17.95% & 10.18%, respectively) as tannic acid equivalent were higher than those of M piperita (15.44% & 9.19%). But the yields of methanol and water extracts of M. viridis (13.3 % & 13.5%) were lower than those of M. piperita (14.1 % & 14.6%). The results implies that the extracts from M. viridis (spicata) is more useful material for industrialization as functional food than those from M. piperita.
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KEYWORD
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Mentha viridis, Mentha piperita, antioxidant, free radical, low density lipoprotein, total phenol
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