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Research Article

Antioxidant Activity of Dietary Plants: Peppermint

Nidhal M. Salih, Aswan H. Bayar and Mazin J. Hindi
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Aqueous and methanolic extracts of Mentha piperita were analyzed for their phenolic and flavonoid compounds content which were 10.93, 23.43 and 5.850, 17.38% for aqueous and methanolic extracts respectively. The reducing power of the peppermint of aqueous extract and methanolic were also determined, it was find that the reducing power was enhanced by increasing concentration of samples. It was 80.27% for aqueous extract at 10mg/ml concentration while the reducing power of methanolic extract was 88.00% at the same concentration. Results showed that the differences between two methods extraction may be due to the extract solvent and what compounds can be gain by it. Aqueous extract showed low chelating capacities in comparative with EDTA compound, the absorbance were 0.09 and 0.28, respectively at 10mg/ml while it was higher than methanolic extract with absorbance 0.04.

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  How to cite this article:

Nidhal M. Salih, Aswan H. Bayar and Mazin J. Hindi, 2013. Antioxidant Activity of Dietary Plants: Peppermint. Pakistan Journal of Nutrition, 12: 571-574.

DOI: 10.3923/pjn.2013.571.574


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