COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD

Ece Miser Salihoğlu; Bolkan Şimşek; Erdoğan Çayır; Sevgi Akaydın

doi:10.33483/jfpau.1081096

Research Article

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COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD

Year 2022, Volume: 46 Issue: 2, 418 - 431, 29.05.2022

Ece Miser Salihoğlu , Bolkan Şimşek , Erdoğan Çayır , Sevgi Akaydın

https://doi.org/10.33483/jfpau.1081096

Abstract

Objective: Antioxidant activities of the plants were significantly affected by their drying methods. In the current study, total phenolic contents and antioxidant activity of aqueous extracts of peppermint (Mentha piperita L.) dried by two different methods, air-dried (AD) and freeze-dried (FD) were measured. The aim was to determine if there were any changes in the antioxidant activity according to the drying method.

Material and Method: In order to determine the total phenolic compounds and antioxidant capacity of air-dried (AD) and freeze-dried (FD) mint, were used Folin Ciocalteu, CUPRAC, DPPH, ABTS, DMPD methods.

Result and Discussion: Results were evaluated by comparing with the known antioxidant standards, such as gallic acid, trolox, ascorbic acid, and butylatedhydroxyanisole (BHA). The total phenolic contents (TPC) were calculated as 59.9 mg/g GAE for AD plant extract and 58.2 mg/g GAE for FD extract. According to the obtained results from all methods, radical scavenging activities were found to be slightly higher in AD samples than in FD samples. In conclusion, the results show that air-drying does not cause degradation in compounds that contribute to the antioxidant activity of the peppermint.

Keywords

Air-drying, antioxidant activity, freeze-drying, peppermint

Supporting Institution

Gazi University Research Fund

Project Number

02/2012-47

References

1. Dorman, H.J., Koşar, M., Başer, K.H., Hiltunen R. (2009). Phenolic profile and antioxidant evaluation of Mentha x piperita L. (Peppermint) extracts. Natural Product Communications, 4(4), 535-542. DOI:https://doi.org/10.1177/1934578X0900400419.
2. Arumugam, P., Gayatri Priya, N., Subathra, M., Ramesh, A. (2008). Anti-inflammatory activity of four solvent fractions of ethanol extract of Mentha spicata L. investigated on acute and chronic inflammation induced rats. Environmental Toxicology and Pharmacology, 26,92–95. DOI:https://doi.org/10.1016/j.etap.2008.02.008
3. Abbaszadeh, B., Valadabadi, S.A., Farahani, H.A., Darvishi, H.H. (2009). Studying of essential oil variations in leaves of Mentha species. African Journal of Plant Science, 3(10), 217–221. DOI: https://doi.org/10.5897/AJPS.9000242
4. Kunnumakkara, A.B., Chung, J.G., Koca, C., Dey, S. (2009). Molecular Targets and Therapeutic Uses of Spices, Modern Uses for Ancient Medicine. In B.B Aggarwal and A.B. Kunnumakkara (Eds.), Mint and Its Constituents (p. 373-401). T Singapore; Hackensack, NJ. World Scientific. ISBN 9789812837905
5. McKay, D.L., Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytotherapy Research, 20(8), 619-633. DOI: https://doi.org/10.1002/ptr.1936
6. Silva, B.A., Ferreres, F., Malva, J.O., Dias, A.C.P. (2005). Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry, 90, 157-167. DOI:https://doi.org/10.1016/j.foodchem.2004.03.049
7. Pryor, W.A. (1991). The antioxidant nutrients and disease prevention--what do we know and what do we need to find out? The American Journal of Clinical Nutrition, 53, 391-393. DOI:https://doi.org/10.1093/ajcn/53.1.391S
8. Pietta, P.G. (2000). Flavonoids as antioxidants. Journal of Natural Products, 63, 1035-1042. DOI:https://doi.org/10.1021/np9904509
9. Areias, F.M., Valentao, P., Andrade, P.B., Ferreres, F., Seabra, R.M. (2001). Phenolic fingerprint of peppermint leaves. Food Chemistry, 73, 307-311. DOI: https://doi.org/10.1016/S0308-8146(00)00302-2
10. Zheng, W., Wang, S.Y. (2001). Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry, 49 (11), 5165-5170. DOI:https://doi.org/10.1021/jf010697n
11. Capecka, E., Mareczek, A., Leja, M. (2005). Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, 93(2), 223-226. DOI: https://doi.org/10.1016/j.foodchem.2004.09.020
12. Ertaş, A., Gören, A.C., Haşimi, N., Tolan, V., Kolak, U. (2015). Evaluation of Antioxidant, Cholinesterase Inhibitory and Antimicrobial Properties of Mentha longifolia subsp. noeana and Its Secondary Metabolites. Records of Natural Products, 9, 1105-115.
13. Moharram, H.A., Youssef, M.M. (2014). Methods for determining the antioxidant activity: a review. Alexandria Journal of Food Science and Technology, 11 (1), 31-42.
14. Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R.D., Capanoglu, E. (2016). A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 56(1), S110-29. DOI: https://doi.org/10.1080/10408398.2015.1045969
15. Karam, M.C., Petit, J., Zimmer, D., Baudelaire-Djantou, E., Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49. DOI: https://doi.org/10.1016/j.jfoodeng.2016.05.001
16. Sagar, V.R., Suresh-Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 47(1), 15-26. DOI:https://doi.org/10.1007/s13197-010-0010-8
17. Michalczyk, M., MacUra, R., Matuszak, I. (2009). The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. Journal of Food Processing and Preservation, 33(1), 11-21. DOI: https://doi.org/10.1111/j.1745-4549.2008.00232.x
18. Oikonomopoulou, V.P., Krokida, M.K. (2013). Novel aspects of formation of food structure during drying. Drying Technology, 31 (9), 990-1007. DOI:https://doi.org/10.1080/07373937.2013.771186
19. Shang, H.M., Zhou, H.Z., Li, R., Duan, M.Y., Wu, H.X., Lou, Y.J. (2017). Extraction optimization and influences of drying methods on antioxidant activities of polysaccharide from cup plant (Silphium perfoliatum L.). PLoS One, 12(8), 1-18. DOI:https://doi.org/10.1371/journal.pone.0183001
20. Strumillo, C., Adamiec, J. (1996). Energy and quality aspects of food drying. Drying Technology, 14(2), 423-448. DOI:https://doi.org/10.1080/07373939608917106
21. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods Enzymology, 299, 152–178.
22. Miser-Salihoglu, E., Akaydin, G., Caliskan-Can, E., Yardim-Akaydin, S. (2013). Evaluation of antioxidant activity of various herbal folk medicines. Journal of Nutrition, Food Sciences, 3, 222-31. DOI:https://doi.org/10.4172/2155-9600.1000222
23. Apak, R., Güçlü, K., Ozyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970-7981. DOI: https://doi.org/10.1021/jf048741x
24. Matthäus, B. (2002). Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, 50, 3444-3452. DOI: https://doi.org/10.1021/jf011440s
25. Oktay, M., Gulcin, I., Kufrevioglu O.I. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Food Science and Technology, 36, 263-271. DOI: https://doi.org/10.1016/S0023-6438(02)00226-8
26. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. DOI:https://doi.org/10.1016/S0891-5849(98)00315-3
27. Fogliano, V., Verde, V., Randazzo, G., Ritieni, A. (1999). Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry, 47, 1035-1040. DOI:https://doi.org/10.1021/jf980496s
28. Govindarajan, R., Vijayakumar, M., Pushpangadan, P. (2005). Antioxidant approach to disease management and the role of ‘Rasayana’ herbs of Ayurveda. Journal of Ethnopharmacology, 99, 165-178. DOI: https://doi.org/10.1016/j.jep.2005.02.035
29. Robards, K., Prenzler, P.D., Tucker, G., Swaitsitang, P., Glover, W. (1999). Phenolic compounds and their role in oxidative processes. Food Chemistry, 66, 401-436. DOI:https://doi.org/10.1016/S0308-8146(99)00093-X
30. Papageorgiou, V., Mallouchos, A., Komaitis, M. (2008). Investigation of the antioxidant behavior of air- and freeze dried aromatic plant materials in relation to their phenolic content and vegetative cycle. Journal of Agricultural and Food Chemistry, 56(14), 5743-52. DOI:https://doi.org/10.1021/jf8009393
31. Oh, J., Jo, H., Cho, A.R., Kim, S.J., Han, J. (2013). Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control, 31, 403-409. DOI:https://doi.org/10.1016/j.foodcont.2012.10.021 32. Uribe, E., Marín, D., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, A. (2016). Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants. Food Chemistry, 190, 559-565. DOI:https://doi.org/10.1016/j.foodchem.2015.05.108
33. Safaiee, P., Taghipour, A., Vahdatkhoram, F., Movagharnejad K. (2019). Extraction of phenolic compounds from Mentha aquatica: the effects of sonication time, temperature and drying method. Chemical Papers, 73, 3067–3073. DOI:https://doi.org/10.1007/s11696-019-00843-5
34. Ferhat, M., Erol, E., Khadidja Aya Beladjila, Çetintaş, Y., Duru, M.E., Öztürk, M., Kabouche, A., Kabouche, Z. (2017). Antioxidant, anticholinesterase and antibacterial activities of Stachys guyoniana and Mentha aquatica. Pharmaceutical Biology, 55(1), 324-329. DOI:https://doi.org/10.1080/13880209.2016.1238488
35. Orphanides, A., Goulas, V., Gekas, V. (2013). Effect of Drying Method on the Phenolic Content and Antioxidant Capacity of Spearmintn. Czech Journal of Food Sciences, 31(5),509–513. DOI:https://doi.org/10.17221/526/2012-CJFS
36. Hayat, K. (2020). Impact of Drying Methods on the Functional Properties of Peppermint (Mentha piperita L.) Leaves. Science Letters, 8(1), 36-42.
37. Okmen, A.S., Okmen, G., Arslan, A., Vurkun, M. (2017). Antibacterial Activities of Mentha piperita L. Extracts against bacteria isolated from soccer player’s shoes and its antioxidant activities. Indian Journal of Pharmaceutical Education and Research, 51(3), S163-S169. DOI:https://doi.org/10.5530/ijper.51.3s.5
38. Antal, T., Figiel, A., Kerekes, B., Sikolya, L. (2011). Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicata L.). Drying Technology, 29, 1836–1844.DOI:https://doi.org/10.1080/07373937.2011.606519
39. Abascal, K., Ganora, L.,Yarnell, E. (2005). The Effect of Freeze-drying and its Implications for Botanical Medicine: A Review. Phytotherapy Research, 19(8), 655-60. DOI:https://doi.org/10.1002/ptr.1651
40. Díaz-Maroto, M.C., Pérez-Coello, M.S., González-Viñas, M.A., Cabezudo, M.D. (2003). Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.) M. CONSUELO. Journal of Agricultural and Food Chemistry, 51, 1265−1269. DOI: https://doi.org/10.1021/jf020805l
41. Gao, Q.H., Wu, C.S.,Wang, M., Xu, B.N., Du, L.J. (2012). Effect of drying of jujubes (Ziziphus jujube Mill.) on the contents of sugars, organic acids, - tocopherol, -carotene and phenolic compounds. Journal of Agricultural and Food Chemistry, 60, 9642–9648. DOI: https://doi.org/10.1021/jf3026524
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KURUTMA YÖNTEMİNE GÖRE NANE BİTKİSİNİN FENOLİK İÇERİĞİNİN VE ANTİOKSİDAN AKTİVİTESİNİN KARŞILAŞTIRILMASI

Year 2022, Volume: 46 Issue: 2, 418 - 431, 29.05.2022

Ece Miser Salihoğlu , Bolkan Şimşek , Erdoğan Çayır , Sevgi Akaydın

https://doi.org/10.33483/jfpau.1081096

Abstract

Amaç: Bitkilerin antioksidan aktiviteleri kurutma yöntemlerinden önemli ölçüde etkilenir. Bu çalışmada, hava ile kurutulmuş (HK) ve dondurularak kurutulmuş (DK) nanenin (Mentha piperita L.) sulu ekstrelerinde toplam fenolik içeriği ve antioksidan aktivitesi ölçülmüştür. Amaç, kurutma yöntemine göre antioksidan aktivitesinde değişiklik olup olmadığını belirlemektir.

Gereç ve Yöntem: Bu bitkilerin toplam fenolik bileşiklerini ve antioksidan kapasitelerini belirlemek için Folin-Ciocalteu, CUPRAC, DPPH, ABTS, DMPD yöntemleri kullanılmıştır.

Sonuç ve Tartışma: Sonuçlar, gallik asit, trolox, askorbik asit ve butile hidroksianisol (BHA) gibi bilinen antioksidan standartlarla karşılaştırılarak değerlendirilmiştir. Total fenolik madde içeriği (TFM), hava ile kurutulmuş bitki ekstresi için 59.91 mg/g GAE (Gallik asit eşdeğeri), liyofilize bitki ekstresi için 58.2 mg/g GAE olarak hesaplanmıştır. Tüm yöntemlerden elde edilen sonuçlara göre, HK örneklerinde radikal süpürme aktivitesinin DK örneklerinden biraz daha yüksek olduğu bulunmuştur. Sonuç olarak, havayla kurutmanın, nanenin antioksidan aktivitesine katkıda bulunan bileşiklerde bozulmaya neden olmadığı anlaşılmıştır.

Keywords

Hava ile kurutma, antioksidan aktivite, dondurarak kurutma, nane

Project Number

02/2012-47

References

1. Dorman, H.J., Koşar, M., Başer, K.H., Hiltunen R. (2009). Phenolic profile and antioxidant evaluation of Mentha x piperita L. (Peppermint) extracts. Natural Product Communications, 4(4), 535-542. DOI:https://doi.org/10.1177/1934578X0900400419.
2. Arumugam, P., Gayatri Priya, N., Subathra, M., Ramesh, A. (2008). Anti-inflammatory activity of four solvent fractions of ethanol extract of Mentha spicata L. investigated on acute and chronic inflammation induced rats. Environmental Toxicology and Pharmacology, 26,92–95. DOI:https://doi.org/10.1016/j.etap.2008.02.008
3. Abbaszadeh, B., Valadabadi, S.A., Farahani, H.A., Darvishi, H.H. (2009). Studying of essential oil variations in leaves of Mentha species. African Journal of Plant Science, 3(10), 217–221. DOI: https://doi.org/10.5897/AJPS.9000242
4. Kunnumakkara, A.B., Chung, J.G., Koca, C., Dey, S. (2009). Molecular Targets and Therapeutic Uses of Spices, Modern Uses for Ancient Medicine. In B.B Aggarwal and A.B. Kunnumakkara (Eds.), Mint and Its Constituents (p. 373-401). T Singapore; Hackensack, NJ. World Scientific. ISBN 9789812837905
5. McKay, D.L., Blumberg, J.B. (2006). A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.). Phytotherapy Research, 20(8), 619-633. DOI: https://doi.org/10.1002/ptr.1936
6. Silva, B.A., Ferreres, F., Malva, J.O., Dias, A.C.P. (2005). Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts. Food Chemistry, 90, 157-167. DOI:https://doi.org/10.1016/j.foodchem.2004.03.049
7. Pryor, W.A. (1991). The antioxidant nutrients and disease prevention--what do we know and what do we need to find out? The American Journal of Clinical Nutrition, 53, 391-393. DOI:https://doi.org/10.1093/ajcn/53.1.391S
8. Pietta, P.G. (2000). Flavonoids as antioxidants. Journal of Natural Products, 63, 1035-1042. DOI:https://doi.org/10.1021/np9904509
9. Areias, F.M., Valentao, P., Andrade, P.B., Ferreres, F., Seabra, R.M. (2001). Phenolic fingerprint of peppermint leaves. Food Chemistry, 73, 307-311. DOI: https://doi.org/10.1016/S0308-8146(00)00302-2
10. Zheng, W., Wang, S.Y. (2001). Antioxidant Activity and Phenolic Compounds in Selected Herbs. Journal of Agricultural and Food Chemistry, 49 (11), 5165-5170. DOI:https://doi.org/10.1021/jf010697n
11. Capecka, E., Mareczek, A., Leja, M. (2005). Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, 93(2), 223-226. DOI: https://doi.org/10.1016/j.foodchem.2004.09.020
12. Ertaş, A., Gören, A.C., Haşimi, N., Tolan, V., Kolak, U. (2015). Evaluation of Antioxidant, Cholinesterase Inhibitory and Antimicrobial Properties of Mentha longifolia subsp. noeana and Its Secondary Metabolites. Records of Natural Products, 9, 1105-115.
13. Moharram, H.A., Youssef, M.M. (2014). Methods for determining the antioxidant activity: a review. Alexandria Journal of Food Science and Technology, 11 (1), 31-42.
14. Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, R.D., Capanoglu, E. (2016). A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables. Critical Reviews in Food Science and Nutrition, 56(1), S110-29. DOI: https://doi.org/10.1080/10408398.2015.1045969
15. Karam, M.C., Petit, J., Zimmer, D., Baudelaire-Djantou, E., Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32-49. DOI: https://doi.org/10.1016/j.jfoodeng.2016.05.001
16. Sagar, V.R., Suresh-Kumar, P. (2010). Recent advances in drying and dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 47(1), 15-26. DOI:https://doi.org/10.1007/s13197-010-0010-8
17. Michalczyk, M., MacUra, R., Matuszak, I. (2009). The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. Journal of Food Processing and Preservation, 33(1), 11-21. DOI: https://doi.org/10.1111/j.1745-4549.2008.00232.x
18. Oikonomopoulou, V.P., Krokida, M.K. (2013). Novel aspects of formation of food structure during drying. Drying Technology, 31 (9), 990-1007. DOI:https://doi.org/10.1080/07373937.2013.771186
19. Shang, H.M., Zhou, H.Z., Li, R., Duan, M.Y., Wu, H.X., Lou, Y.J. (2017). Extraction optimization and influences of drying methods on antioxidant activities of polysaccharide from cup plant (Silphium perfoliatum L.). PLoS One, 12(8), 1-18. DOI:https://doi.org/10.1371/journal.pone.0183001
20. Strumillo, C., Adamiec, J. (1996). Energy and quality aspects of food drying. Drying Technology, 14(2), 423-448. DOI:https://doi.org/10.1080/07373939608917106
21. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods Enzymology, 299, 152–178.
22. Miser-Salihoglu, E., Akaydin, G., Caliskan-Can, E., Yardim-Akaydin, S. (2013). Evaluation of antioxidant activity of various herbal folk medicines. Journal of Nutrition, Food Sciences, 3, 222-31. DOI:https://doi.org/10.4172/2155-9600.1000222
23. Apak, R., Güçlü, K., Ozyürek, M., Karademir, S.E. (2004). Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 52, 7970-7981. DOI: https://doi.org/10.1021/jf048741x
24. Matthäus, B. (2002). Antioxidant activity of extracts obtained from residues of different oilseeds. Journal of Agricultural and Food Chemistry, 50, 3444-3452. DOI: https://doi.org/10.1021/jf011440s
25. Oktay, M., Gulcin, I., Kufrevioglu O.I. (2003). Determination of in vitro antioxidant activity of fennel (Foeniculum vulgare) seed extracts. Food Science and Technology, 36, 263-271. DOI: https://doi.org/10.1016/S0023-6438(02)00226-8
26. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231-1237. DOI:https://doi.org/10.1016/S0891-5849(98)00315-3
27. Fogliano, V., Verde, V., Randazzo, G., Ritieni, A. (1999). Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry, 47, 1035-1040. DOI:https://doi.org/10.1021/jf980496s
28. Govindarajan, R., Vijayakumar, M., Pushpangadan, P. (2005). Antioxidant approach to disease management and the role of ‘Rasayana’ herbs of Ayurveda. Journal of Ethnopharmacology, 99, 165-178. DOI: https://doi.org/10.1016/j.jep.2005.02.035
29. Robards, K., Prenzler, P.D., Tucker, G., Swaitsitang, P., Glover, W. (1999). Phenolic compounds and their role in oxidative processes. Food Chemistry, 66, 401-436. DOI:https://doi.org/10.1016/S0308-8146(99)00093-X
30. Papageorgiou, V., Mallouchos, A., Komaitis, M. (2008). Investigation of the antioxidant behavior of air- and freeze dried aromatic plant materials in relation to their phenolic content and vegetative cycle. Journal of Agricultural and Food Chemistry, 56(14), 5743-52. DOI:https://doi.org/10.1021/jf8009393
31. Oh, J., Jo, H., Cho, A.R., Kim, S.J., Han, J. (2013). Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control, 31, 403-409. DOI:https://doi.org/10.1016/j.foodcont.2012.10.021 32. Uribe, E., Marín, D., Vega-Gálvez, A., Quispe-Fuentes, I., Rodríguez, A. (2016). Assessment of vacuum-dried peppermint (Mentha piperita L.) as a source of natural antioxidants. Food Chemistry, 190, 559-565. DOI:https://doi.org/10.1016/j.foodchem.2015.05.108
33. Safaiee, P., Taghipour, A., Vahdatkhoram, F., Movagharnejad K. (2019). Extraction of phenolic compounds from Mentha aquatica: the effects of sonication time, temperature and drying method. Chemical Papers, 73, 3067–3073. DOI:https://doi.org/10.1007/s11696-019-00843-5
34. Ferhat, M., Erol, E., Khadidja Aya Beladjila, Çetintaş, Y., Duru, M.E., Öztürk, M., Kabouche, A., Kabouche, Z. (2017). Antioxidant, anticholinesterase and antibacterial activities of Stachys guyoniana and Mentha aquatica. Pharmaceutical Biology, 55(1), 324-329. DOI:https://doi.org/10.1080/13880209.2016.1238488
35. Orphanides, A., Goulas, V., Gekas, V. (2013). Effect of Drying Method on the Phenolic Content and Antioxidant Capacity of Spearmintn. Czech Journal of Food Sciences, 31(5),509–513. DOI:https://doi.org/10.17221/526/2012-CJFS
36. Hayat, K. (2020). Impact of Drying Methods on the Functional Properties of Peppermint (Mentha piperita L.) Leaves. Science Letters, 8(1), 36-42.
37. Okmen, A.S., Okmen, G., Arslan, A., Vurkun, M. (2017). Antibacterial Activities of Mentha piperita L. Extracts against bacteria isolated from soccer player’s shoes and its antioxidant activities. Indian Journal of Pharmaceutical Education and Research, 51(3), S163-S169. DOI:https://doi.org/10.5530/ijper.51.3s.5
38. Antal, T., Figiel, A., Kerekes, B., Sikolya, L. (2011). Effect of Drying Methods on the Quality of the Essential Oil of Spearmint Leaves (Mentha spicata L.). Drying Technology, 29, 1836–1844.DOI:https://doi.org/10.1080/07373937.2011.606519
39. Abascal, K., Ganora, L.,Yarnell, E. (2005). The Effect of Freeze-drying and its Implications for Botanical Medicine: A Review. Phytotherapy Research, 19(8), 655-60. DOI:https://doi.org/10.1002/ptr.1651
40. Díaz-Maroto, M.C., Pérez-Coello, M.S., González-Viñas, M.A., Cabezudo, M.D. (2003). Influence of Drying on the Flavor Quality of Spearmint (Mentha spicata L.) M. CONSUELO. Journal of Agricultural and Food Chemistry, 51, 1265−1269. DOI: https://doi.org/10.1021/jf020805l
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There are 41 citations in total.

Details

Primary Language	English
Subjects	Pharmacology and Pharmaceutical Sciences
Journal Section	Research Article
Authors	Ece Miser Salihoğlu 0000-0003-0681-3566 Bolkan Şimşek 0000-0001-6037-6454 Erdoğan Çayır 0000-0002-3568-9413 Sevgi Akaydın 0000-0002-0927-5188
Project Number	02/2012-47
Publication Date	May 29, 2022
Submission Date	March 1, 2022
Acceptance Date	April 20, 2022
Published in Issue	Year 2022 Volume: 46 Issue: 2

Cite

APA	Miser Salihoğlu, E., Şimşek, B., Çayır, E., Akaydın, S. (2022). COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD. Journal of Faculty of Pharmacy of Ankara University, 46(2), 418-431. https://doi.org/10.33483/jfpau.1081096
AMA	Miser Salihoğlu E, Şimşek B, Çayır E, Akaydın S. COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD. J. Fac. Pharm. Ankara. May 2022;46(2):418-431. doi:10.33483/jfpau.1081096
Chicago	Miser Salihoğlu, Ece, Bolkan Şimşek, Erdoğan Çayır, and Sevgi Akaydın. “COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD”. Journal of Faculty of Pharmacy of Ankara University 46, no. 2 (May 2022): 418-31. https://doi.org/10.33483/jfpau.1081096.
EndNote	Miser Salihoğlu E, Şimşek B, Çayır E, Akaydın S (May 1, 2022) COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD. Journal of Faculty of Pharmacy of Ankara University 46 2 418–431.
IEEE	E. Miser Salihoğlu, B. Şimşek, E. Çayır, and S. Akaydın, “COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD”, J. Fac. Pharm. Ankara, vol. 46, no. 2, pp. 418–431, 2022, doi: 10.33483/jfpau.1081096.
ISNAD	Miser Salihoğlu, Ece et al. “COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD”. Journal of Faculty of Pharmacy of Ankara University 46/2 (May 2022), 418-431. https://doi.org/10.33483/jfpau.1081096.
JAMA	Miser Salihoğlu E, Şimşek B, Çayır E, Akaydın S. COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD. J. Fac. Pharm. Ankara. 2022;46:418–431.
MLA	Miser Salihoğlu, Ece et al. “COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD”. Journal of Faculty of Pharmacy of Ankara University, vol. 46, no. 2, 2022, pp. 418-31, doi:10.33483/jfpau.1081096.
Vancouver	Miser Salihoğlu E, Şimşek B, Çayır E, Akaydın S. COMPARISON OF THE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY IN PEPPERMINT PLANT ACCORDING TO THE DRYING METHOD. J. Fac. Pharm. Ankara. 2022;46(2):418-31.

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The Journal of Faculty of Pharmacy of Ankara University is an international medium, an open access, peer-reviewed journal for the publication of original research reports, reviews and short communications in English or Turkish on relevant developments in pharmaceutical sciences., Proceeding of scientific meetings may be published as special issues of supplements to the journal. Additionally, it contains previous and forthcoming national and international scientific meetings with social activities in pharmaceutical areas.