Abstract
In this work, we studied in vitro propagation of three cultivars of Mentha × piperita L. Murashige and Skoog medium (MS) supplemented with 0.5 mg·L−1 BAP was the most optimal medium for micropropagation of the cultivars studied. The ability of peppermint plants field-acclimated after in vitro micropropagation to produce essential oils (EOs) was investigated. EO was obtained by hydrodistillation from dried leaves and flowering shoots from control (field grown) plants and plants acclimated in field conditions after in vitro propagation. The samples were collected at the first and second year of vegetation, and their chemical composition was investigated using gas chromatography-mass spectrometry (GC-MS). Differences were observed in the yield, as well as in the quantitative and qualitative composition of the EOs extracted from the control plants and field-acclimated plants after in vitro propagation. Menthol was the main component of the EO in control plants, while pulegone and menthone were dominant in the EO pattern in field-acclimated in vitro regenerants in the first year of the growing season. However, in the second year of vegetation, the content of the main EO components in field-acclimated peppermint plants was approximately the same as in control plants. The antioxidant activity of EOs extracted from field-acclimated after in vitro micropropagation plants was found to be the same as in control field-grown M. × piperita plants.
Highlights
Peppermint Mentha× piperita L., a representative of the genus Mentha (Lamiaceae), is one of the most widely used aromatic plants in the world, and it has long been used safely in medicines [1,2,3]
In 2020 and 2021, the yield and the essential oils (EOs) composition were determined at a similar phase of development in peppermint plants acclimated in soil after in vitro micropropagation
The analysis showed that all EO samples of the studied plants function as scavengers of free radicals
Summary
Peppermint Mentha× piperita L., a representative of the genus Mentha (Lamiaceae), is one of the most widely used aromatic plants in the world, and it has long been used safely in medicines [1,2,3]. Almost the entire peppermint plant has pharmacologically beneficial 4.0/). In the food industry, dried peppermint leaves are used as mint teas or infusions [7,8]. A number of flavonoids among the secondary compounds in mint have been identified as highly effective antioxidants. These compounds are known to slow down the oxidative degradation of lipids, improving the quality and nutritional value of food. The most important biologically active constituents of peppermint are essential oils (EOs). The plant contains up to 250 different volatile components, with menthol being the most important [5,9]. The tobacco industry uses it to make menthol cigarettes [10]
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