Post-harvest processing effects on essential oil composition and antioxidant activity of Mentha piperita L.

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Abstract

Peppermint (Mentha piperita) is a widely used medicinal and aromatic plant whose preservation of bioactive compounds and essential oil (EO) yield is crucial for maintaining its quality. In this study, we evaluated the effects of five post-harvest treatments applied to peppermint leaves: control (fresh leaves–T1), oven drying at 40 ℃ with forced-air ventilation (T2), oven drying at 40 ℃ without forced-air ventilation (T3), room-temperature storage (23−27 ℃) (T4), and freezing at −20 ℃ for 30 days (T5). For each treatment, antioxidant activity (FRAP and DPPH), total phenolic content, EO yield and composition, and EO density and refractive index, were evaluated. Treatments T2 and T4 showed the highest EO yields among the evaluated treatments. Carvone (ranging from 75.79% in T1 to 33.08% in T5) and limonene (ranging from 25.83% in T4 to 7.77% in T3) were the major tentative compounds identified, with their relative abundances varying according to the post-harvest treatment applied. Freezing was associated with lower EO yields and reduced antioxidant activity compared with the other treatments. Overall, room-temperature storage (T4) and oven drying with forced-air ventilation (T2) showed the most favorable results for EO yield and antioxidant activity of M. piperita. Although both treatments showed favorable overall performance, differences in EO chemical composition indicate that treatment selection should consider the desired chemical profile and intended application.

Keywords

carvone / drying methods / freezing / limonene / phenolic compounds

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