Antioxidant properties and phytochemical composition of Mentha species and commercial peppermint teas

Warning

This publication doesn't include Faculty of Education. It includes Faculty of Science. Official publication website can be found on muni.cz.
Authors

ROBLOVÁ Vendula BITTOVÁ Miroslava KUBÁŇ Petr KUBÁŇ Vlastimil

Year of publication 2015
Type Conference abstract
MU Faculty or unit

Faculty of Science

Citation
Description In this work, we focused on comparison between antioxidant properties and polyphenolic compounds determination in commercially available peppermint teas and Mentha species. Various extraction procedures were tested and the most suitable sample treatment with the highest efficiency was searched for. [1] High performance liquid chromatography (HPLC) with UV and MS detection was used as a tool for fingerprinting and antioxidant characteristics such as total polyphenolic content (TPC) and total antioxidant activity (TAA) were spectrophotometrically determined.
Related projects:

You are running an old browser version. We recommend updating your browser to its latest version.