Hydrolyzable polyphenols contained in extracts from Mentha piperita L. and antioxidant capacity

Abstract

Mentha piperita L., is one of the most popular and consumed species worldwide because of its secondary metabolites with antioxidant properties, among these metabolites are polyphenolic molecules. These molecules can be extracted using different methodologies. However, the range of bioactive compounds in an extract can vary because of different factors, including the extraction methodology. Recently, use of hybrid technologies for extraction of plant compounds has been increased since a empowerment of various properties in the obtained extracts has been demonstrated. In this study was performed an analysis of the polyphenolic compounds and antioxidants from Mentha piperita L. Polyphenolic compounds were extracted using different extraction techniques which are reported as efficient and friendly to the environment, like ultrasound and microwave, which were compared with the hybrid technology (ultrasound-microwave). Results showed a significant increase on the obtaining of hydrolyzable polyphenolic compounds and antioxidant capacity, highlighting that using extraction by a hybrid technique (ultrasound-microwave) showed a greater % yield of extraction compared to ultrasound or microwave used separately.