Abstract
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
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