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Journal of Food and Nutrition Research
Online First Articles

Padar, E. – Berktas, S. – Cam, M.
Antioxidative properties of spearmint leaves distillation by-products in various in vitro environments

Serap Berktas, Institute of Natural Sciences, Erciyes University, Melikgazi 10, 38039 Kayseri, Turkey. E-mail:

Original article
Received 21 June 2023; 1st revised 12 September 2023; 2nd revised 28 October 2023; accepted 27 November 2023.

Súhrn: In this study, spearmint hydrodistillation by-products were searched for their antioxidant potentials. Extraction of rosmarinic acid from the leaves to the residual water reached its maximum (7.04 g‧l-1) at distillation time of 150 min. The extracts obtained from residual water and distilled biomass were tested in various environments to determine their antioxidative capacities. Only residual water displayed dose dependent antioxidative effects on beta-carotene linoleate system displaying 66% activity at 1 g‧l-1. The extracts added to the flaxseed and sunflower oils at the level of 1 g‧l-1 exerted pro-oxidative effects on the oils in accelerated test at 70 ºC, whereas residual water had no observable positive or negative effects on oxidation status of the oils. The results indicated that spearmint hydrodistillation by-products might be evaluated as a candidate for enrichment and/or recovering of rosmarinic acid.

Kľúčové slová: spearmint; hydrodistillation; antioxidant activity; sunflower oil; flaxseed oil