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Mentha longifolia in vitro cultures as safe source of flavouring ingredients

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Bertoli A., Leonardi M., Krzyzanowska J., Oleszek W., Pistelli L.

Acta Biochimica Polonica

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2011

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tom 58

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nr 4

In vitro plantlets and callus of M. longifolia were established and their volatile constituents characterized by GC-MS analysis of their headspaces (HSs) and essential oils (EOs). Significant quali-quantitative differences were found in the aromatic fingerprints in comparison with the M. longifolia parent plants. In fact, limonene and carvone were the main constituents in the EOs of the mother plants, while the aroma of the in vitro plant material were especially enriched in oxygenated terpenes. In particular, huge amounts of piperitenone and piperitenone oxide (75 %) were found for in vitro plantlets, while trans-carvone oxide (19 %) and trans-piperitone epoxide (9 %) were found in callus EO. However, the established in vitro plant material showed lack of pulegone and menthofurane, thus preserving an important feature observed in the volatile fingerprint of the parent plants. In fact, because of their well-known toxicity significant amounts of pulegone and menthofurane may compromise the safety using of mint essential oil. Therefore the in vitro M. longifolia plantlets and callus may be regarded as a potential source of a safe flavouring agent.

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Potential sources of rosmarinic acid

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Modnicki D., Matlawska I.

Herba Polonica

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2007

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tom 53

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nr 2

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Plant raw material as a source of antioxidant substances in diet supplements

80%

Waszkiewicz-Robak B., Swiderski F.

Herba Polonica

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2007

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tom 53

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nr 3

The work has aimed to analyze the use of bioactive components of plant origin showing antioxidant properties in diet supplements available on the Polish market in the years 2005-2006. It has turned out that extracts or dry powder plants such as Ginkgo (Ginkgo biloba), ginseng (Panax ginseng radix), grapes (Vitis vinifera) seeds, skin and whole fruit, bilberry (Vaccinum myrtillus), grapefruit (Citrus paradisi), soy seeds (Glycine max) and green tea (Camelia sinensis) have been used most often. Antioxidant bioactive substances declared in these plants have been mostly phenolic compounds, especially: flavonoglycosides (ginkgoflavonoglycosides), quercetin, resveratrol and kaempferol, terpene lactones, daidzein, genistein, anthocyanins, lutein and lycopene. The level of a particular plant's processing (extract, dry powder) depended on the diet supplement form which often limited their quantitative additive, both with regard to quantity and flavour.

Ograniczanie wyników

2 Herba Polonica

1 Acta Biochimica Polonica

1 Bertoli A.

1 Krzyzanowska J.

1 Leonardi M.

1 Matlawska I.

1 Modnicki D.

1 Oleszek W.

1 Pistelli L.

1 Swiderski F.

1 Waszkiewicz-Robak B.

1 2011

2 2007

Mentha longifolia in vitro cultures as safe source of flavouring ingredients

Potential sources of rosmarinic acid

Plant raw material as a source of antioxidant substances in diet supplements