Comparison of total phenolic contents and antioxidant capacities in mint genotypes used as spices

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Elmastas M., Telci I., Aksit H., Erenler R.

TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI, vol.40, no.6, pp.456-462, 2015 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 40 Issue: 6
• Publication Date: 2015
• Doi Number: 10.1515/tjb-2015-0034
• Journal Name: TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
• Page Numbers: pp.456-462
• Süleyman Demirel University Affiliated: Yes

Abstract

Objective: Mint (Mentha spp.) genotypes used as spices are cultivated in Turkey and used for different purposes including herbal tea, spices, the cosmetics industry, and are used in folk medicine. While mint species have been used in traditional practices during humanity's long history, there is limited research on the comparison of their antioxidant capacity and phenolic contents. This aim of the research is to compare antioxidant capacity and phenolic contents in mint clones to determine superior genotypes for herbal and spice usage and cultivation.