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International Journal of Horticulture and Food Science
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P-ISSN: 2663-1067, E-ISSN: 2663-1075
International Journal of Horticulture and Food Science
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International Journal of Horticulture and Food Science
2025, Vol. 7, Issue 5, Part A
Impact of extraction methodologies on the in vitro antioxidant properties (DPPH radical scavenging assay and ferric reducing antioxidant power) of bioactive compounds extracted from Mentha piperita L.

Ammar Abdulhasan Aldhalemi and Zuhair Jameel Azeez AL-Fatlawi

Our research\r\nembarked on a novel exploration into the antioxidant capabilities inherent in\r\npeppermint (Mentha × piperita) extracts. We employed three distinct extraction\r\nmethodologies: conventional alcoholic maceration, standard aqueous infusion,\r\nand an innovatively tailored, extended hydro distillation process maintained at\r\na gentle 40°C, over a 36-hour duration, utilizing a Clevenger apparatus that\r\nhad been specifically modified for this purpose. The antioxidant capacity\r\n(ascertained via the ABTS assay), the ability to neutralize free radicals\r\n(quantified using the DPPH assay), and the reducing power (determined by the\r\nFRAP assay) of the resulting extracts were comparatively assessed. Furthermore,\r\nthe essential oil yielded through our adapted Clevenger method underwent\r\ndetailed GC-MS analysis to fully characterize its volatile and semi-volatile\r\nconstituents. A noteworthy finding was that the essential oil obtained through\r\nthis unconventional, low-temperature hydro distillation exhibited the most\r\npotent antioxidant capacity (95.78%), the highest level of DPPH radical\r\nscavenging (96.29%), and the greatest reducing power (0.98), demonstrably\r\noutperforming the extracts derived from alcoholic maceration and aqueous\r\ninfusion. The GC-MS analysis of this oil proves a structural profile of chili,\r\nwith Mirtaol (14.88%) and 1.8-Sinel (10.42%). The antioxidant effect achieved\r\nthrough this refined hydro distillation technique refers to better protection\r\nof the most important volatile antioxidants, possibly the possibility of\r\nreducing the decline associated with traditional extraction methods for high\r\neffects. This study emphasizes many benefits to this novel, to maximize the\r\nrecovery of essential oil rich in antioxidants from peppermints to an\r\nenergy-capable hydro distillation strategy. This approach presents a promising\r\nalternative for industrial recovery procedures aimed at optimizing bioactivity\r\nand potentially reducing energy needs.
Pages : 47-54 | 137 Views | 74 Downloads


International Journal of Horticulture and Food Science
How to cite this article:
Ammar Abdulhasan Aldhalemi, Zuhair Jameel Azeez AL-Fatlawi. Impact of extraction methodologies on the in vitro antioxidant properties (DPPH radical scavenging assay and ferric reducing antioxidant power) of bioactive compounds extracted from Mentha piperita L.. Int J Hortic Food Sci 2025;7(5):47-54. DOI: 10.33545/26631067.2025.v7.i5a.296
International Journal of Horticulture and Food Science
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