Peppermint Essential Oil Research Articles

Effect of peppermint-lemon aromatherapy on nausea-vomiting and quality of life in pediatric patients with leukemia: A randomized controlled trial

BackgroundNausea and vomiting, frequently induced by chemotherapy, can delay treatment protocols and the healing process. PurposeThe aim of this study is to determine how aromatherapy inhalation with peppermint and lemon using a diffuser affects nausea-vomiting management and quality of life in 2–12-year-old children undergoing chemotherapy. Design and methodsThe study utilized a pretest-posttest control group experimental design with randomized groups. A total of 90 children who met the inclusion criteria were included in the study. The experimental group received Mentha Piperita and Citrus Lemon essential oils through a diffuser, while the placebo group received water through a diffuser. The control group did not receive any intervention. ResultsPulse and respiratory rates of children treated with aromatherapy were found to be significantly lower than the other groups. After aromatherapy application, quality of life of the children in the experimental group was significantly higher than the other groups. The change in the Index of Nausea, Vomiting, and Retching scores of the experimental group on the 4th chemotherapy cycle compared to the 1st chemotherapy cycle was significantly higher than the change in the other groups. ConclusionsConsequently, it was determined that inhalation aromatherapy with peppermint-lemon was effective in the management of chemotherapy-induced nausea-vomiting symptoms and quality of life compared to the placebo and control groups. Practice implicationsInhalation aromatherapy with mint-lemon can be used as an alternative method to improve the quality of life in children with leukemia who suffer from chemotherapy-induced nausea and vomiting.

Improvement of in vitro antimicrobial and antifungal activities of peppermint essential oil conjugated with chitosan and promising antiviral properties

The emergence of antimicrobial resistance has necessitate the new approaches. The peppermint (Mentha piperita L.) (PEO) oil is known for its antimicrobial and antifungal activities. However, the employing of it in practial applications is troublesome because of the sensitivity to the environmental conditions. Thus, it was immolized into chitosan to eliminate the difficulties in its use and increase its activity. It was observed that the immobilization of the PEO into the chitosan (PEO@Chitosan) influenced the biological activities resulting in less minimum Minimum Inhibitory Concentration (MIC) values in addition to protecting the essential oil by the chitosan as environment-friendly biomaterial. The determined MIC values of the target product (PEO@Chitosan) are between 0.001-0.95 mg/mL for the studied bacterial strains and 0.006-0.36 mg/mL for the studied fungi isolates, which led us to consider them as new therapeutic alternative. In vitro antiviral studies gave us that even if the encapsulation of the essential oil into the chitosan made the prepared product still promising as acandidate for the antiviral therapy treatment.

Development and characterization of Nanoemulsions loaded with essential oil and β-cypermethrin and their bioefficacy on insect pest of economic and medical importance.

The development of novel and ecofriendly tools plays an important role in insect pest management. Nanoemulsions (NEs) based on essential oils (EO) offer a safer alternative for human health and the environment. This study aimed to elaborate and evaluate the toxicological effects of NEs containing peppermint or palmarosa EO combined with β-cypermethrin (β-CP) using ultrasound technique. The optimized ratio of active ingredients to surfactant was 1:2. The NEs containing peppermint EO combined with β-CP (NEs peppermint/β-CP) were polydisperse with two peaks at 12.77 nm (33.4% intensity) and 299.1 nm (66.6% intensity). On the other hand, the NEs containing palmarosa EO combined with β-CP (NEs palmarosa/β-CP) were monodisperse with a size of 104.5 nm. Both NEs were transparent and stable for 2 months. The insecticidal effect of NEs was evaluated against Tribolium castaneum and Sitophilus oryzae adults, as well as Culex pipiens pipiens larvae. On all these insects, NEs peppermint/β-CP enhanced pyrethroid bioactivity from 4.22 to 16 folds while NEs palmarosa/β-CP, from 3.90 to 10.6 folds. Moreover, both NEs maintained high insecticidal activities against all insects for 2 months, although a slight increase of the particle size was detected. The NEs elaborated in this work can be considered as highly promising formulations for the development of new insecticides. This article is protected by copyright. All rights reserved.

Optimized Peppermint Essential Oil Microcapsules Loaded into Gelatin-Based Cryogels with Enhanced Antimicrobial Activity.

In this study, chitosan (Chi) was used to microencapsulate peppermint essential oil (PEO). A novel gelatin-based cryogel loaded with PEO microcapsules was further developed and characterized for potential applications. Four different cryogel systems were designed, and the morphological, molecular, physical and antibacterial properties were investigated. Additionally, the antimicrobial properties of PEO, alone and microcapsulated, incorporated into the cryogel network were evaluated. The observed gel structure of cryogels exhibited a highly porous morphology in the microcapsules. The highest values of the equilibrium swelling ratio were acquired for the GelCryo-ChiCap and GelCryo-PEO@ChiCap samples. The contact angle GelCryo-PEO@ChiCap sample was lower than the control (GelCryo) due to the water repelling of the essential oil. It has been found that the incorporation of encapsulated PEO into the cryogels would be more advantageous compared to its direct addition. Moreover, GelCryo-PEO@ChiCap cryogels showed the strongest antibacterial activities, especially against Staphylococcus aureus (Gram-positive bacteria) and Escherichia coli (Gram-negative bacteria). The system that was developed showed promising results, indicating an improved antibacterial efficacy and enhanced structural properties due to the presence of microcapsules. These findings suggest that the system may be an appropriate candidate for various applications, including, but not limited to, drug release, tissue engineering, and food packaging. Finally, this system demonstrates a strategy to stabilize the releasing of the volatile compounds for creating successful results.

Intervensi Nonfarmakologi terhadap Nausea dan Vomiting pada Pasien Kanker dengan Kemoterapi

This study aims to review various studies related to nonpharmacological interventions that can reduce or treat CINV in cancer patients. The method used in this study was a literature search conducted on the PubMed, Ebsco, ProQuest, and Google Scholar databases. The results of the survey obtained ten articles that met the inclusion criteria. From the literature review, eight interventions could be used to reduce or treat CINV. In conclusion, nonpharmacological interventions for cancer patients experiencing CINV are peppermint essential oil aromatherapy, nutritional counseling, acupuncture, music therapy combined with other treatments, foot massage, foot reflexology, behavioral intervention, and breathing exercises.
 
 Keywords: Chemotherapy, Intervention, Nausea, Vomiting

Antimicrobial activity of essential oils against Staphylococcus aureus and Staphylococcus chromogenes isolated from bovine mastitis.

Staphylococcus aureus and Staphylococcus chromogenes are pathogens frequently detected in bovine mastitis. Treatment and prevention of this disease have been usually carried on with antimicrobials. However, the emergence of bacterial isolates with antimicrobial resistance has aroused interest in new therapeutic alternatives. Plant essential oils (EOs) have been largely studied as antibacterial treatments. In the present study, EOs from five plants were evaluated for their antibacterial activities against S. aureus and S. chromogenes. Bacterial isolates were obtained in a previous study of clinical cases of bovine mastitis. EOs from lemongrass, eucalyptus, lavender, peppermint, and thyme were obtained by hydrodistillation and their chemical compositions were evaluated by gas chromatography (GC). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated for all EOs. The results demonstrated that citral (40.9%), myrcene (24.7%), and geraniol (1.9%) were detected in lemongrass EO; 1,8-cineole (76.9%), α-pinene (8.2%), and ledene (5.1%) in eucalyptus EO; 1,8-cineole (45.2%), camphor (18.2%), and fenchone (14.6%) in lavender EO; L-menthol (38.5%), menthofuran (16.3%), and citronellal (10.6%) in peppermint EO; and thymol (44.2%), p-cymene (24.6%) and 1,8-cineole (9.9%) in thyme EO. More effective antibacterial activities were observed only with the use of lemongrass (MIC and MBC ranging from 0.39 to 3.12mg/mL and 0.39 to 6.35mg/mL, respectively) and thyme (MIC and MBC ranging from 0.39 to 1.56mg/mL and 0.39 to 3.12mg/mL, respectively). Peppermint, lavender and eucalyptus EOs did not show bactericidal activities. In conclusion, lemongrass and thyme EOs are promising antibacterial alternatives against Staphylococcus species associated with bovine mastitis.

Improving the stability of EGCG in the emulsified oil droplets by regulating the rheological properties of O/W emulsion

In this study, we encapsulated epigallocatechin gallate (EGCG) in emulsified oil droplets of protein-stabilized emulsions for the first time, with the participation of peppermint essential oil (PEO). Gum arabic (GA) and sodium caseinate (SC) were sufficiently crosslinked to construct the oil-water interface of the emulsion, improving the stability of EGCG in the emulsified oil droplets. When SC and 4 g/kg GA were mixed for 12 h before emulsification, the protein adsorption at the oil-water interface was significantly enhanced. Compared with the SC-stabilized emulsion, the retention of EGCG in the emulsion stabilized by mixing SC and 4 g/kg GA for 12 h increased about 2 and 33 times, respectively, after thermal treatment (30 min at 90 °C) and storage 10 weeks at 4 °C. Moreover, the emulsion stabilized by SC and 4 g/kg GA was resistant to the ionic strength of 0–0.6 mol/L and had predominantly elastic characteristics in the rheological properties. This indicates that the stability of active ingredients in emulsified oil droplets can be improved by regulating the rheological properties of the oil-in-water emulsion. The study is of great value for the efficient encapsulation and stability improvement of hydrophilic active ingredients in emulsified oil droplets based on emulsion systems.

SORPTION AND THERMODYNAMIC PROPERTIES OF AROMATIC PLANTS AS DRYING OBJECTS

The high demand for aromatic herbs in the biotechnological, cosmetic, pharmaceutical and food industries led to increased requirements for the technological processes of processing aromatic raw materials to preserve biologically active substances and essential oils. Peppermint (Mentha piperita L.) is a well-known medicinal essential oil crop that is widely distributed throughout Ukraine. It is widely used due to its beneficial properties and therapeutic effect on the human body.
 The purpose of the article is studies of sorption and thermodynamic properties of aromatic plants to determine technological parameters of drying and storage processes, which ensure minimum specific energy consumption and maximum preservation of essential oils.
 The results of study on sorption properties of peppermint leaves are presented. Adsorption moisture isotherms of peppermint leaves were determined at three different temperatures 30, 40 and 50 ºC, using the standard gravimetric static method. The net isosteric heat of adsorption was calculated from moisture isotherms, using the Clausius-Clapeyron equation.
 The specific heat consumption for drying peppermint leaves at temperatures of 40 and 50 ºС was obtained experimentally, using the differential microcalorimeter of evaporation. The effect of volatile substances of peppermint essential oil on the heat of vaporization was revealed.
 The choice of drying temperature of aromatic plants is primarily determined by the thermal sensitivity of essential oils. The study of the effect of drying temperature on the removal of volatile aromatic compounds from peppermint leaves showed that the maximum allowable temperature of the material during dehydration should not exceed the melting point of menthol at 42,5 ºС.

Contact and Gastric Effect of Peppermint Oil on Selected Pests and Aphid Predator Harmonia axyridis Pallas.

Peppermint essential oil (EO) has been extensively tested to date in reducing stored-product insects and insects of public health concern with very promising results, while only a few studies target important crop pests. There is also very little information on the effects of peppermint EO on non-target organisms, especially concerning contact and gastric effects at the same time. The goal of the investigation was the determination of the effect of peppermint EO on the mortality of Aphis fabae Scop.; the feeding intensity and weight gain of Leptinotarsa decemlineata Say. larvae; and the mortality and voracity of non-target organism Harmonia axyridis Pallas larvae. Our research indicates promising use for the M. piperita EO against aphids and young larvae (second instars) of the Colorado potato beetle. M. piperita EO showed good insecticidal efficacy against A. fabae with LC50 = 0.5442% for nymphs and 0.3768% for wingless females after 6 h. Over time, the LC50 value decreased. For the second instar larvae of L. decemlineata, the LC50 values were 0.6278%, 0.3449%, and 0.2020% after 1, 2, and 3 days of the experiment, respectively. On the other hand, older larvae (fourth instar) were characterized by significant resistance to the tested oil concentrations with LC50 value = 0.7289% after 96 h. M. piperita oil (contact and gastric effects) at a concentration of 0.5% was found to be toxic to young larvae (2 and 5 days old) of H. axyridis, while EO at a concentration of 1% was toxic to 8-day-old larvae. Thus, for the sake of ladybug safety, it would be advisable to use EO from M. piperita against aphids at concentrations lower than 0.5%.

Anthelmintic effects of peppermint (Mentha piperita), lemon (Citrus limon), and tea tree (Melaleuca alternifolia) essential oils against Monogenean parasite (Dactylogyrus sp.) on carp (Cyprinus carpio).

Dactylogyrus sp. (Monogenea) is one of the most dangerous pathogens causing parasitic infections in carp (Cyprinus carpio) and other freshwater fish. Due to the adverse effects of conventional chemical treatments on the environment and fish, the use of herbal products in aquaculture against various diseases has increased. In the present study, anthelmintic effects of peppermint (Mentha piperita), lemon (Citrus limon), and tea tree (Melaleuca alternifolia) essential oils against Dactylogyrus sp. found on the gills of carp were studied using in vitro and in vivo experiments. In in vitro experiments, 1, 2.5, 5, and 10 μl/ml concentrations of these essential oils were tested on the parasites and cumulative mortalities were observed to reach 100 % after treatment with peppermint, lemon, and tea tree essential oils of 1 μl/ml concentration in approximately 15, 10 and 2 min, respectively. The in vitro experiments demonstrated that the cumulative mortality of the parasites increased with essential oil concentration and exposure duration. As the concentration of essential oil used increased, the observed mean time to death of parasites decreased. In in vivo experiments, median effective concentrations (EC50) as assessed by in vitro tests for peppermint and lemon essential oils in 5 min exposure and EC50 concentration for tea tree essential oil in 2 min exposure was applied on fish as a single bath and there was a significant decrease in the mean parasite intensities (p<0.05). Antiparasitic efficacies of peppermint, lemon, and tea tree essential oils were determined as 28.23 %, 30.95 %, and 35.31 %, respectively. The tea tree oil was the most effective and peppermint oil was the least effective in both in vitro and in vivo experiments. All three herbal essential oils tested in this study have weak antiparasitic potential against monogenean infections in fish.

Repeated Inhalation of Peppermint Essential Oil Improves Exercise Performance in Endurance-Trained Rats.

Peppermint essential oil, being natural and safe, with antioxidant and anti-inflammatory properties, has long been a research interest in relieving fatigue and improving exercise performance. However, the related studies report controversial results, and the mechanisms remain unclear. Here we found that inhalation of peppermint essential oil significantly extended the exhaustion time in rats subjected to 2-week weight-bearing swimming training. Sprague-Dawley rats were subjected to a 2-week weight-loaded forced swimming regimen. Prior to each swimming session, the rats were administered peppermint essential oil via inhalation. An exhaustive swimming test was performed at the end of the protocol. Rats treated with essential oil had significantly extended time to exhaustion compared with exercised rats without essential oil treatment. In addition, treated rats also showed reduced oxidative damage induced by endurance exercise. Notably, the rats receiving two-week essential oil inhalation while not subjected to swimming training did not show improved exercise performance. The findings demonstrate that repeated inhalation of peppermint essential oil enhances the effects of endurance training and improves exercise performance partially by preventing oxidative damage.

Hamburger made with mechanically separated poultry meat and essential oil of oregano or peppermint added as an antioxidant

The increased production of mechanically separated poultry meat has led to its use in the production of foods of higher commercial value, such as hamburgers. However, hamburgers are more susceptible to oxidation, therefore, the goal of this study was to evaluate the antioxidant and antibacterial properties of hamburgers made with mechanically separated meat (MSM) from broilers and broiler breeder hens supplemented with oregano (Origanum vulgare) or peppermint (Mentha piperita). Hamburgers with a synthetic antioxidant and three levels of oregano and peppermint essential oils were evaluated using a sensory acceptance test. An inclusion level of 0.04% for both essentials oils was chosen for this test to evaluate the physical-chemical compositions as well as the microbiological and antioxidant activities because an inclusion level of 0.08% received a lower score from the evaluators. Higher pH values were found in hamburgers made with broiler MSM (control (6.94) and peppermint essential oil (6.93) and in broiler breeder hens MSM supplemented with peppermint essential oil (6.89). When comparing the origin of MSM, lower pH values were found in the broiler hamburgers supplemented with oregano essential oils (6.83). The total coliform counts at day zero were significantly higher for the hamburgers made with broiler breeder hens MSM with oregano essential oil, however, broilers MSM supplemented with a synthetic antioxidant showed the lowest count when compared to that of the others. For Staphylococcus coagulase-negative bacteria, growth was observed only on day zero, with a low count in hamburgers made with broiler breeder hens MSM and broiler MSM supplemented with synthetic antioxidant or peppermint essential oil. Hamburgers made with MSM from broilers and broiler breeder hens supplemented with synthetic antioxidants showed higher antioxidant capacity with an average of 2378.75 and 2265.43 µmols equivalent Trolox/mg, respectively. Our results suggest that the essential oils of oregano or peppermint can be used in the formulation of hamburgers since they presented high sensory acceptability and reduced contamination.

Aromatherapeutic and Antibacterial Properties of Cotton Materials Treated with Emulsions Containing Peppermint Essential Oil (Menthae piperitae aetheroleum).

The objective of the work was to obtain materials with aromatherapeutic and antibacterial properties by applying emulsions based on peppermint essential oil (PEO) onto cotton fabric. For this purpose, some emulsions based on PEO incorporated in various matrices (chitosan + gelatin + beeswax; chitosan + beeswax; gelatin + beeswax and gelatin + chitosan) were prepared. Tween 80 was used as a synthetic emulsifier. The influence of the nature of matrices and of the concentration of Tween 80 on the stability of the emulsions was evaluated by the creaming indices. The materials treated with the stable emulsions were analyzed in terms of sensory activity, of the comfort characteristics, and of the gradual release of the PEO in the artificial perspiration solution. The sum of volatile components retained by samples after exposure to air was determined by GC-MS. The results regarding antibacterial activity showed that materials treated with emulsions have a good inhibitory effect on S. aureus (diameters of the inhibition zones between 53.6 and 64.0 mm) and on E. coli (diameters of the inhibition zones between 38.3 and 64.0 mm). Our data suggest that by applying peppermint-oil-based emulsions on a cotton support, aromatherapeutic patches, bandages and dressings with antibacterial properties can be obtained.

Preparation and characterization of emulsions of soy protein isolate-chitosan quaternary ammonium salt complexes and peppermint essential oil with extended release effect

In this study, we report for and first use of soy protein isolate (SPI), chitosan quaternary ammonium salt (HACC), and peppermint essential oil (PMO) to prepare emulsions. Under different SPI/HACC ratios, emulsions with an oil-phase ratio of 60% were produced using the high-speed shearing machine (i.e., 1:0, 1:1, 2:1, and 5:1). The outcome of rheological experiment demonstrated that the addition of HACC boosted the viscosity and improved gel network structure of emulsions. The stability and microstructure of the emulsion also improved as the content of HACC was increased. Also, the evaporation rate of essential oil from the emulsions was examined. The release duration of PMO was also significantly extended by the emulsions, and its capacity to inhibit the growth of three plant pathogenic fungi was enhanced. Therefore, this study suggested that HACC can greatly improved the emulsification stability of SPI as well as essential oil emulsion stabilized by SPI/HACC composite with a ratio of 1:1 had the best slow release effect. The PMO emulsions that were created had great promise for embedding volatile, water-insoluble, and micromolecular chemicals.

The impacts of chitosan-essential oil nanoemulsions on the microbial diversity and chemical composition of refrigerated minced meat

Essential oils of Mentha piperita, Punica granatum, Thymus vulgaris and Citrus limon in olive oil as a carrier were mixed with biopolymer chitosan to prepare nanoemulsions. The formulations were prepared using the following ratios: 0.5:0.5:4, 1:1:4, and 2:3:4 of chitosan: essential oil: olive oil, respectively, representing 12 formulations based on four essential oils. Based on the characterization of nanoemulsions, M. piperita, T. vulgaris, and C. limon oils produced the smallest droplets. However, P. granatum oil produced high droplets size. The products were evaluated in vitro for antimicrobial activity against two pathogenic food bacteria, Escherichia coli and Salmonella typhimunium. The in vivo antibacterial activity was further investigated on minced beef meat during storage at 4 °C for ten days. Based on the MIC values, E. coli was more susceptible than S. typhimunium. Chitosan was more effective as an antibacterial than essential oils (MIC = 500 and 650 mg/L against E. coli and S. typhimunium). Among the tested products, C. limon had a more antibacterial effect. In vivo studies proved that C. limon and its nanoemulsion were the most active products against E.coli. These results suggest that chitosan-essential oil nanoemulsions may help extend the shelf life of meat by acting as antimicrobial agents.

Bioactivity and chemical composition of forty plant essential oils against the pea aphid Acyrthosiphon pisum revealed peppermint oil as a promising biorepellent

The pea aphid Acyrthosiphon pisum Harris is a major insect pest of Fabaceae crops causing significant damage and economic losses. Its management is a real challenge and the use of plant essential oils (EOs) as biorepellents is a serious alternative to chemical pesticides. Here, we conducted for the first time an in-depth study on the effects of forty plant EOs and their chemical compounds on A. pisum. Using choice bioassays, we reveal the strong repellency of Chinese cinnamon, peppermint, anise, basil, spearmint, and dill oils. Analysis of their chemical composition shows that their respective high contents of trans-cinnamaldehyde, trans-anethole, menthol + menthone, estragole and carvone could be responsible for their high repellency. An additional economic analysis underlines that peppermint EO is the most available and the cheapest. Our data show that peppermint EO with menthol and menthone as major compounds seems to be the most promising EO as biorepellent against the pea aphid. Overall, the repellent activity of peppermint EO may provide a new way to control A. pisum in the future, which may lead to effective strategies for controlling these sucking pests.

Enhancing the Antimicrobial Effect of Ozone with Mentha piperita Essential Oil

This study aimed to obtain and analyse Mentha piperita essential oil (MpEO) for the prospect of being used as an enhancement agent for the antimicrobial potential of ozone against gram-positive and gram-negative bacteria and fungi. The research was done for different exposure times, and it gained time-dose relationships and time-effect correlations. Mentha piperita (Mp) essential oil (MpEO) was obtained via hydrodistillation and further analysed by using GC-MS. The broth microdilution assay was used to determine the strain inhibition/strain mass growth by using spectrophotometric optical density reading (OD). The bacterial/mycelium growth rates (BGR/MGR) and the bacterial/mycelium inhibition rates (BIR/MIR) after ozone treatment in the presence and absence of MpEO on the ATTC strains were calculated; the minimum inhibition concentration (MIC) and statistical interpretations of the time-dose relationship and specific t-test correlations were determined. The effect of ozone on the following tested strains at maximum efficiency was observed after 55 s of single ozone exposure, in order of effect strength: S. aureus > P. aeruginosa > E. coli > C. albicans > S. mutans. For ozone with the addition of 2% MpEO (MIC), maximum efficacy was recorded at 5 s for these strains, in order of effect strength: C. albicans > E. coli > P. aeruginosa > S. aureus > S. mutans. The results suggest a new development and affinity regarding the cell membrane of the different microorganisms tested. In conclusion, the use of ozone, combined with MpEO, is sustained as an alternative therapy in plaque biofilm and suggested as helpful in controlling oral disease-causing microorganisms in medicine.

Aroma of the essential oil of peppermint reduces aggressive driving behaviour in healthy adults.

Aggressive driving is of increasing concern in modern society. This study investigated the potential for the presence of an ambient aroma to reduce aggressive responses in a simulated driving situation. Previous literature has demonstrated the beneficial effect of peppermint (Mentha piperita) aroma on driver alertness and we aimed to identify any impact on aggressive driver behaviour. Fifty volunteers were randomly assigned to one of two conditions (peppermint essential oil aroma and no aroma). Aggressive driving behaviours were measured in a virtual reality driving simulator. The analysis indicated that the peppermint aroma significantly reduced aggressive driving behaviours. The presence of the aroma also produced medium sized effects on some aspects of mood from pre-test levels. These results provide support for the use of ambient aromas for the modification of driving behaviours. It is proposed that applying peppermint into daily driving may be a beneficial for reducing driver aggression.

Quantity and chemical components of essential oil of “Mentha x piperita L.” leaves under ultrasonic/hot air drying

This study was conducted to evaluate the influence of combined high-intensity ultrasonic power/hot air drying on quantity and chemical constituents of essential oil of peppermint leaves. According to the experimental findings, in comparison with the fresh leaves, both increment and decrement were observed in yielded essential oil from the dried samples. Increasing drying temperature in the practiced range reduced the oil yield. The maximum oil yield (26.42 g/kg dry matter) belonged to the samples dried at 40 °C and 360 W while the minimum value (9.93 g/kg dry matter) was obtained at air temperature of 70 °C with no ultrasonic power. Both the air temperature and ultrasonic power showed no definite influence on main chemical groups of the oil. In point of quality view, drying treatment of 70 °C and ultrasonic power of 270 W produced the highest quality essential oil.

Effect of peppermint essential oil fumigation on seed quality of green soybean cultivar KPS292 after storage

Effect of peppermint essential oil fumigation on seed quality of green soybean cultivar KPS292 after storage