Varietal variability of less grown mints: influence on selected antioxidants
作者： Ivana Mezeyová , Alžbeta Hegedűsová , Ján Farkaš , Ján Mezey , Miroslav Šlosár
DOI: 10.5219/1083
关键词:
摘要: Genus Mentha belongs among the important part of spice, aromatic and medical plants. It includes a large amount varieties forms which are not spread generally because low knowledgeability about possibilities individual using also their high content bioactive substances. Five less-known (Mentha x piperita var. ´Danica´, Mentha x piperita var. ´Chocolate´, Mentha arvensis f. Banana, Mentha sp. f. Mojito, Mentha sp. White Grape) with different aroma plant habitus were chosen to estimate essential oils, chlorophyll a, chlorophyll b and carotenoids. From obtained results varietal variability have been specified compared commonly used Mentha x piperita. The oils was estimated by steam distillation. pigment determined spectrophotometric measurement absorbance at wavelength 649 nm (chlorophyll a), 665 (chlorophyll b) 450 (carotenoids). showed that ´Danica´ ´Chocolate´ reached highest oils. Most chlorophyll a, b and carotenoids used Mentha x piperita, but there wasn´t found significant difference when ´Chocolate´. effect on qualitative characteristics in case chlorophyll a and b was confirmed according used statistical analyse (p <0.05). tested mint confirmed.
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