Composition aromatique et polyphenolique de l'infuse de Menthe, Mentha x piperita L

Author(s): Carnat, A., Carnat, A., Petitjean-Freytet, C., Clair, G., Lamaison, J.

Journal/Book: Annals Pharmaceutiqeues Francaises. 1992; 50(3): 146-155.

Abstract: The qualitative and quantitative composition of the main aromatic and polyphenolic constituents of Mitcham type peppermint (Mentha x piperita L.) tisane, were examined and compared with those of leaves before and after infusion. The original peppermint leaves contained 2.4% essential oil of which menthol was 0.99%, total polyphenolic compounds 19% and total flavonoid compounds 12% comprising eriocitrin 7%, luteolin-7-rutinoside 1.5%, hesperidoside 0.6% and total hydroxycinnamic compounds 7% (rosmarinic acid 1.4%). The tisane contained 21% of the original essential oil corresponding to 25 mg/l, with increased alcohol and ketone contents and lower contents of hydrophobic terpenecarbons, oxides and esters. It contained also a high proportion of the polyphenolic compounds (about 750 mg/l) corresponding to an extraction yield of 75%. In consequence the monograph "Peppermint leaf" of the Pharmacopoeia should be amended.

Keyword(s): English-Abstract

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