Essential oil components, antioxidant capacity, and fatty acid profile of water mint (Mentha aquatica L.) as affected by various drying methods

Shoghi Jamil, Mozhgan; Mehrafarin, Ali; Abdossi, Vahid; Larijani, Kambiz; Ebrahimi, Raheleh

doi:10.22077/jhpr.2025.9331.1513

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	Essential oil components, antioxidant capacity, and fatty acid profile of water mint (Mentha aquatica L.) as affected by various drying methods
Journal of Horticulture and Postharvest Research
مقالات آماده انتشار، اصلاح شده برای چاپ، انتشار آنلاین از تاریخ 13 تیر 1405 اصل مقاله (1.19 M)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.22077/jhpr.2025.9331.1513
نویسندگان
Mozhgan Shoghi Jamil¹؛ Ali Mehrafarin^* ²؛ Vahid Abdossi¹؛ Kambiz Larijani³؛ Raheleh Ebrahimi¹
¹Department of Horticultural Science and Agronomy, Science and Research Branch, Islamic Azad University, Tehran, Iran
²Medicinal Plants Research Center, Shahed University, Tehran, Iran
³Department of Chemistry, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده
Purpose: The drying process is an outstanding factor influencing secondary metabolites in medicinal plants. Although the impact of drying techniques has been addressed in some medicinal plants, there is limited data to describe the essential oils (EO) and fatty acids (FA) profiles in aerial parts of medicinal plants using traditional and modern drying techniques. Research method: This research compared the EO content and composition, antioxidant capacity, and FA profile of aerial parts of water mint (Mentha aquatica L.) dried using various techniques, including sun, shade, conventional oven and vacuum oven (each of them at 40, 45, and 50 °C), and microwave (200, 400, and 600 W). Findings: The results showed that the minimum antioxidant potential (with maximum IC50: 113 µg mL⁻¹) was reported in sun-exposed samples. At the same time, the highest EO content was found in shade-dried samples, followed by oven at 40 °C and vacuum at 40 °C. The primary EO compounds were 1,8-cineole, menthol-furan, trans-caryophyllene, germacrene D, and viridiflorol. Shade and oven drying resulted in higher monoterpenes, while vacuum and microwave drying led to elevated sesquiterpenes. Vacuum drying at 40 °C produced the highest levels of saturated fatty acids, but microwave drying, specifically at 600 W, had the highest levels of polyunsaturated fatty acids compared to other drying methods. According to agglomerative hierarchy clustering (AHC) results, fresh samples were grouped with shade-drying. Research limitations: There was no limitations. Originality/Value: The current study shows that, after suggesting shade conditions, we may use the oven at low temperature and vacuum to produce water mint products of excellent quality.
کلیدواژه‌ها
Linolenic acid؛ Monoterpenes؛ Palmitic acid؛ Sesquiterpenes؛ trans-Caryophyllene؛ 1؛ 8-cineole

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Essential oil components, antioxidant capacity, and fatty acid profile of water mint (Mentha aquatica L.) as affected by various drying methods