Physicochemical, Biochemical, and Essential Oil Diversity Among Peppermint (Mentha X Piperita L. "Almira", Mentha X Piperita L. "Granada", and Mentha X Piperita L. "Multimentha") Cultivars

Abstract

Three mint varieties (Mentha x piperita L. "Almira", Mentha x piperita L. "Granada", and Mentha x piperita L. "Multimentha") grown in the Medicinal and Aromatic Plants Garden of Van Y & uuml;z & uuml;nc & uuml; Y & imath;l University were subjected to biochemical, physiological, and essential oil analyses. The present study revealed variations in the examined parameters among the varieties. The values of NBI (10.66-17.83 dx), chlorophyll (19.53-28.60 dx), flavonol (1.41-1.83 dx), anthocyanin (0.06-0.10 dx), total flavonoid content (353.75-288.12 mg QE 100 g-1), total phenolic content (163.43-185.00 mg GAE g-1), total antioxidant activity (86.95-154.45 mu mol TE g-1), total dry matter (23.0-24.20%), total ash (11.07-13.59%), macronutrient elements (Mg (3.45-5.83 g kg-1), K (21.34-30.0 g kg-1), Ca (16.93-22.06 g kg-1)), micronutrients (Fe (593.30-991.12 mg kg-1), Mn (90.14-110.21 mg kg-1), Zn (32.39-48.01 mg kg-1), Cu (9.34-16.75 mg kg-1)), and heavy metal contents (Ni (0.16-4.68 mg kg-1), and As (0.16-4.68 mg kg-1)). The dominant essential oil components were piperitenone oxide (43.38%) and piperitenone (39.4%) for Mentha x piperita L. "Almira", linalool (54.19%) and linalyl acetate (20.61%) for Mentha x piperita L. "Granada", and menthone (71.50%) and neomenthol (4.90%) for Mentha x piperita L. "Multimentha".