Year 2020, Volume 24 , Issue 1, Pages 104 - 109 2020-02-01

Comparison of the properties of essential oils from commercial sources and edible dry mint

Hasniye Yaşa [1]


Peppermint oil is isolated from the plant Mentha piperita L, which is an aromatic perennial herbs belonging to the family of Lamiaceae found all over the world. Peppermint oils of several mentha species can be used for pharmaceutical and nutritional aspects, as natural additives in medicine, drugs, foods, mouthwash, toothwash, chewing gum and confectionary because of their antiviral, antibacterial, antifungal, pesticidal, anti-inflammatory and antimicrobial propertiesand pain decreasing and immunity increasing activities.

In this study is to research the difference of the chemical constitutients of essential oil from some commercial mint oils and edible dry mint with Clevenger method. We have investigated the chemical composition of the mint oil samples with GC/MS and optical rotations were determined to see which chemicals might cause this difference.

We have found that the best essential oil with regard to menthol content is the purchased Turkish mint oil sample. Chinese mint oil was the second. Edible mint oil is rich in carvone.

The mint essential oil of dry mint leaves obtained with Clevenger method has a high carvone content, so it could be used in aromatherapy and alternative medicine

Commercial mint oil, Essential oil
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Primary Language en
Subjects Engineering, Chemical
Published Date February 2020
Journal Section Research Articles
Authors

Orcid: 0000-0003-3171-9096
Author: Hasniye Yaşa (Primary Author)
Institution: İSTANBUL ÜNİVERSİTESİ - CERRAHPAŞA
Country: Turkey


Dates

Application Date : November 21, 2018
Acceptance Date : October 17, 2019
Publication Date : February 1, 2020

Bibtex @research article { saufenbilder486220, journal = {Sakarya University Journal of Science}, issn = {1301-4048}, eissn = {2147-835X}, address = {}, publisher = {Sakarya University}, year = {2020}, volume = {24}, pages = {104 - 109}, doi = {10.16984/saufenbilder.486220}, title = {Comparison of the properties of essential oils from commercial sources and edible dry mint}, key = {cite}, author = {Yaşa, Hasniye} }
APA Yaşa, H . (2020). Comparison of the properties of essential oils from commercial sources and edible dry mint. Sakarya University Journal of Science , 24 (1) , 104-109 . DOI: 10.16984/saufenbilder.486220
MLA Yaşa, H . "Comparison of the properties of essential oils from commercial sources and edible dry mint". Sakarya University Journal of Science 24 (2020 ): 104-109 <http://www.saujs.sakarya.edu.tr/en/issue/49430/486220>
Chicago Yaşa, H . "Comparison of the properties of essential oils from commercial sources and edible dry mint". Sakarya University Journal of Science 24 (2020 ): 104-109
RIS TY - JOUR T1 - Comparison of the properties of essential oils from commercial sources and edible dry mint AU - Hasniye Yaşa Y1 - 2020 PY - 2020 N1 - doi: 10.16984/saufenbilder.486220 DO - 10.16984/saufenbilder.486220 T2 - Sakarya University Journal of Science JF - Journal JO - JOR SP - 104 EP - 109 VL - 24 IS - 1 SN - 1301-4048-2147-835X M3 - doi: 10.16984/saufenbilder.486220 UR - https://doi.org/10.16984/saufenbilder.486220 Y2 - 2019 ER -
EndNote %0 Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi Comparison of the properties of essential oils from commercial sources and edible dry mint %A Hasniye Yaşa %T Comparison of the properties of essential oils from commercial sources and edible dry mint %D 2020 %J Sakarya University Journal of Science %P 1301-4048-2147-835X %V 24 %N 1 %R doi: 10.16984/saufenbilder.486220 %U 10.16984/saufenbilder.486220
ISNAD Yaşa, Hasniye . "Comparison of the properties of essential oils from commercial sources and edible dry mint". Sakarya University Journal of Science 24 / 1 (February 2020): 104-109 . https://doi.org/10.16984/saufenbilder.486220
AMA Yaşa H . Comparison of the properties of essential oils from commercial sources and edible dry mint. SAUJS. 2020; 24(1): 104-109.
Vancouver Yaşa H . Comparison of the properties of essential oils from commercial sources and edible dry mint. Sakarya University Journal of Science. 2020; 24(1): 109-104.