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      Comparative Chemical Analysis of Mentha piperita and M. spicata and a Fast Assessment of Commercial Peppermint Teas.

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          Abstract

          The hydrodistilled essential oils and volatile compounds (by static headspaces technique) of Mentha piperita L. and M spicata L. were characterized by GC-MS. Headspace analysis of Mentha piperita revealed the existence of menthone (25.4%), 1,8-cineole (17.7%) and menthol (12.1%) as the main components, while the essential oil contained high amounts of menthol (46.8%) and menthone (25.6%). By contrast, headspace analysis of M. spicata showed a high content of limonene (37.0%) together with carvone (13.0%), β-pinene (10.4%) and α-pinene (9.8%), while the essential oil was reach in carvone (51.7%), dihydrocarveol (11.5%) and cis-dihydrocarvone (9.1%). Eleven samples of peppermint tea available on the Romanian market were analysed by headspace GC-MS. The volatile profile of the tea samples was compared with that of Mentha piperita L. and certain differences were emphasized and discussed.

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          Author and article information

          Journal
          Nat Prod Commun
          Natural product communications
          1934-578X
          1555-9475
          Apr 2016
          : 11
          : 4
          Article
          27396216
          e0937e45-124b-417a-9624-96ed11cc200c
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