出版社：Pakistan Society of Food Scientists and Technologists
摘要：Antimicrobial properties of aromatic plants are being used to develop drugs and food preservatives as the natural sources always pose less hazards as compare to synthetic ones. In this context, essential oils have gained attention owing to the presence of phenolic compounds. The essential oil of Mentha piperita is a potential candidate that exhibit antimicrobial, antioxidant and radical-scavenging activities Present research was an attempt to explore the raw materials for the proximate like moisture, fat, protein, fiber, ash & NFE. P roximate compos ition of peppermint was 84.41±0.48, 2.75±0.52, 2.72±0.27, 6.12±0.60, 3.12±0.36 and 0.79±1.78 of moisture, crude protein, crude fat, crude fiber, ash and NF E, respectively. Principle active constituents in peppermint oil are monoterpenes mainly menthone, menthol and their derivatives (e.g. isomenthone, acetylmenthol, neomenthone, pulegone & menthofuran).
关键词：Mentha piperita; proximate composition; active constituents.
