490
Views
0
CrossRef citations to date
0
Altmetric
FOOD SCIENCE & TECHNOLOGY

The influence of horse mint (Mentha longifolia) leaves on antioxidant activity and lowering lipid peroxidation in roasted coffee powder

ORCID Icon
Article: 2291226 | Received 01 Sep 2023, Accepted 30 Nov 2023, Published online: 06 Dec 2023

References

  • Ahmad, N., Alam, M., Naushad, M., Ansari, A. A., Alrayes, B. F., & Alotaibe, M. A. (2018). Thermal decomposition and kinetic studies of tannic acid using model free-methods. Journal of the Chilean Chemical Society, 63(1), 3824–14. https://doi.org/10.4067/s0717-97072018000103824
  • Alkaltham, M. S., Salamatullah, A., & Hayat, K. (2020). Determination of coffee fruit antioxidants cultivated in Saudi Arabia under different drying conditions. Journal of Food Measurement and Characterization, 14(3), 1306–1313. https://doi.org/10.1007/s11694-020-00378-4
  • Alnsour, L., Issa, R., Awwad, S., Albals, D., & Al-Momani, I. (2022). Quantification of total phenols and antioxidants in coffee samples of different origins and evaluation of the effect of degree of roasting on their levels. Molecules, 27(5), 1591. https://doi.org/10.3390/molecules27051591
  • Al-Okbi, S. Y., Hoda, H. M., Fadel, H. M., & Mohamed, D. A. (2015). Phytochemical constituents, antioxidant and anticancer activity of Mentha citrata and Mentha longifolia. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 6(1), 739–751 .
  • Al-Owaisi, M., Al-Hadiwi, N., & Khan, S. A. (2014). GC-MS analysis, determination of total phenolics, flavonoid content and free radical scavenging activities of various crude extracts of moringa peregrine (forssk). fifiori leaves. Asian Pacifific Journal of Tropical Biomedicine, 4(12), 964–970. https://doi.org/10.12980/APJTB.4.201414B295
  • Al-Tawaha, A., Al-Karaki, G., & Massadeh, A. (2013). Comparative response of essential oil composition, antioxidant activity and phenolic contents spearmint (Mentha spicata L.) under protected soilless vs. open field conditions. Advances in Environmental Biology, 7, 902–910.
  • AOCS. (2004). Official methods and recommended practices of the American oil chemists’ Society. AOCS Publishing.
  • AOCS. (2005). Official methods of analysis cd 8b-90. AOCS Publishing.
  • Arora, A. S., Valcic, S., Cornejo, M. G., Nair, B. N., Timmermann, & Liebler, D. C. (2000). Reactions of genistein with alkylperoxyl radicals. Chemical Research in Toxicology, 13(7), 638–645. https://doi.org/10.1021/tx000015a
  • Baliga, M., & Rao, S. (2010). Radioprotective potential of mint: A brief review. Journal of Cancer Research and Therapeutics, 6(3), 255. https://doi.org/10.4103/0973-1482.73336
  • Barden, L., & Decker, E. A. (2016). Lipid oxidation in low-moisture food: A review. Critical Reviews in Food Science and Nutrition, 56(15), 2467–2482. https://doi.org/10.1080/10408398.2013.848833
  • Benabdallah, A., Rahmoune, C., Boumendjel, M., Aissi, O., & Messaoud, C. (2016). Total phenolic content and antioxidant activity of six wild Mentha species (Lamiaceae) from northeast of Algeria. Asian Pacific Journal of Tropical Biomedicine, 6(9), 760–766. https://doi.org/10.1016/j.apjtb.2016.06.016
  • Bharath, N., Sowmya, N. K., & Mehta, D. S. (2015). Determination of antibacterial activity of green coffee bean extract on periodontogenic bacteria like porphyromonas gingivalis, Prevotella intermedia, Fusobacterium nucleatum and aggregatibacter actinomycetemcomitans: An in vitro study. Contemporary Clinical Dentistry, 6(2), 166. https://doi.org/10.4103/0976-237X.156036
  • Bozin, B., Mimica-Dukic, N., Samojlik, I. & Jovin, E. (2007). Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., lamiaceae) essential oils. Journal of Agricultural and Food Chemistry, 19(55), 7879–85. https://doi.org/10.1021/jf0715323
  • Bulut, M., Tunçtürk, Y., & Alwazeer, D. (2021). Effect of fortification of set-type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage. International Journal of Dairy Technology, 74(4), 723–736. https://doi.org/10.1111/1471-0307.12803
  • Chen, S., Teoh, N. C., Chitturi, S., & Farrell, G. C. (2014). Coffee and non‐alcoholic fatty liver disease: Brewing evidence for hepatoprotection? Journal of Gastroenterology and Hepatology, 29(3), 435–441. https://doi.org/10.1111/jgh.12422
  • Codex Alimentarius Commission: Codex Stan. (1999). Codex standard for edible fats and oils not covered by individual standards. Codex Stan, 19-1981, Rev., 2-1999.
  • Cong, S., Dong, W., Zhao, J., Hu, R., Long, Y., & Chi, X. (2020). Characterization of the lipid oxidation process of robusta green coffee beans and shelf life prediction during accelerated storage. Molecules, 25(5), 1157. https://doi.org/10.3390/molecules25051157
  • Davis, A. P., Govaerts, R., Bridson, M. D., & Stoffelen, P. (2006). An annotated taxonomic conspectus of the genus coffea (Rubiaceae). Botanical Journal of the Linnean Society, 152(4), 465–512. https://doi.org/10.1111/j.1095-8339.2006.00584.x
  • Delfanian, M., Razavi, S. M., Khodaparast, M. H. H., Kenari, R. E., & Golmohammadzadeh, S. (2018). Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, hi-cap, basil seed gum, soy and whey protein isolates. Food Research International, 108, 136–143. https://doi.org/10.1016/j.foodres.2018.03.043
  • Durak, A., Gawlik-Dziki, U., & Kowalska, I. (2017). Evaluation of interactions between coffee and cardamom, their type, and strength in relation to interactions in a model system. CyTA - Journal of Food, 15(2), 266–276. https://doi.org/10.1080/19476337.2016.1247298
  • El-Abhar, H. S., & Schaalan, M. F. (2014). Phytotherapy in diabetes: Review on potential mechanistic perspectives. World Journal of Diabetes, 5(2), 176–197. https://doi.org/10.4239/wjd.v5.i2.176
  • El-Anany, A. M., Althwab, S., Ali, R. F. M., & Mousa, H. (2021). Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves. Nutrition & Food Science, 51(8), 1194–1206. https://doi.org/10.1108/NFS-01-2021-0036
  • FAO. (2016). Food and agriculture organization of the United Nations. Retrieved November 4, 2016, from http://www.fao.org/faostat/en/#data/QC
  • Farzaei, M. H., Bahramsoltani, R., Ghobadi, A., Farzaei, F., & Najafi, F. (2017). Pharmacological activity of Mentha longifolia and its phytocon stituents. Journal of Traditional Chinese Medicine, 37(5), 710–720. https://doi.org/10.1016/S0254-6272(17)30327-8
  • Fecka, I., Kowalczyk, A., & Cisowski, W. (2004). Optimization of the separation of flavonoid glycosides and rosmarinic acid from Mentha piperita on HPTLC plates. Journal of Planar Chromatography – Modern TLC, 17(1), 22–25. https://doi.org/10.1556/JPC.17.2004.1.5
  • Félix, R., Valentão, P., Andrade, P. B., Félix, C., Novais, S. C., & Lemos, M. F. L. (2020). Evaluating the in vitro potential of natural extracts to protect lipids from oxidative damage. Antioxidants, 9(3), 231. https://doi.org/10.3390/antiox9030231
  • Gaascht, F., Dicato, M., & Diederich, M. (2015). Coffee provides a natural multitarget pharmacopeia against the hallmarks of cancer. Genes & Nutrition, 10(6), 51. https://doi.org/10.1007/s12263-015-0501-3
  • Gokcen, B. B., & Sanlier, N. (2017). Coffee consumption and disease correlations. Critical Reviews in Food Science and Nutrition, 59(2), 336–348. https://doi.org/10.1080/10408398.2017.1369391
  • Grosso, G., Stepaniak, U., Polak, M., Micek, A., Topor-Madry, R., Stefler, D., Szafraniec, K., & Pajak, A. (2015). Coffee consumption and risk of hypertension in the Polish arm of the HAPIEE cohort study. European Journal of Clinical Nutrition, 70(1), 109–115. https://doi.org/10.1038/ejcn.2015.119
  • Gulluce, M., Sahin, F., Sokmen, M., Ozer, H., Daferera, D., Sokmen, A., Polissiou, M., Adiguzel, A., & Ozkan, H. (2007). Antimicrobial and antioxidant properties of the essential oils and methanol extract from Mentha longifolia L. ssp. longifolia. Food Chemistry, 103(4), 1449–1456. https://doi.org/10.1016/j.foodchem.2006.10.061
  • Hudáková, J., Marcinčáková, D., & Legáth, J. (2016). Study of antioxidant effects of selected types of coffee. Folia Veterinaria, 60(3), 34–38. https://doi.org/10.1515/fv-2016-0026
  • Hussain, A. I., Anwar, F., Nigam, P. S., Ashraf, M., & Gilani, A. H. (2010). Seasonal variation in content, chemical composition and antimicrobial and cytotoxic activities of essential oils from four Mentha species. Journal of the Science of Food and Agriculture, 90(11), 1827–1836. https://doi.org/10.1002/jsfa.4021
  • Hussain, A. I., Anwar, F., Rasheed, S., Nigam, P. S., Janneh, O., & Sarker, S. D. (2011). Composition, antioxidant and chemotherapeutic properties of the essential oils from two Origanum species growing in Pakistan. Revista Brasileira de Farmacognosia, 21(6), 943–952. https://doi.org/10.1590/S0102-695X2011005000165
  • Hutsol, T., Priss, O., Kiurcheva, L., Serdiuk, M., Panasiewicz, K., Jakubus, M., Barabasz, W., Furyk-Grabowska, K., & Kukharets, M. (2023). Mint plants (Mentha) as a promising source of biologically active substances to combat hidden hunger. Sustainability, 15(15), 11648. https://doi.org/10.3390/su151511648
  • Iqbal, T., Hussain, A. I., Shahid Chatha, S. A., Raza Naqvi, S. A., & Bokhari, T. H. (2013). Antioxidant activity and volatile and phenolic profiles of essential oil and different extracts of wild mint (Mentha longifolia) from the Pakistani Flora. Journal of Analytical Methods in Chemistry, 2013, 1–6. https://doi.org/10.1155/2013/536490
  • Król, K., Gantner, M., Tatarak, A., & Hallmann, E. (2020). The content of polyphenols in coffee beans as roasting, origin and storage effect. European Food Research & Technology, 246(1), 33–39. https://doi.org/10.1007/s00217-019-03388-9
  • Laaksonen, M., Talala, K., Martelin, T., Rahkonen, O., Roos, E., Helakorpi, S., Laatikainen, T., & Prättälä, R. (2008). Health behaviours as explanations for educational level differences in cardiovascular and all-cause mortality: A follow-up of 60 000 men and women over 23 years. European Journal of Public Health, 18(1), 38–43. https://doi.org/10.1093/eurpub/ckm051
  • Liao, Y., Kim, T., Silva, J. L., Hu, W., & Chen, B. (2022). Effects of roasting degrees on phenolic compounds and antioxidant activity in coffee beans from different geographic origins. LWT, 168, 113965. https://doi.org/10.1016/j.lwt.2022.113965
  • Messina, G., Zannella, C., Monda, V., Dato, A., Liccardo, D., De Blasio, S., Valenzano, A., Moscatelli, F., Messina, A., & Cibelli, G. (2015). Cancer stem cells: Dynamic entities in an ever-evolving paradigm. Biology and Medicine, 7(Suppl 2), 1. https://doi.org/10.4172/0974-8369.1000S2-001
  • Mkaddem, M., Bouajila, J., Ennajar, M., Lebrihi, A., Mathieu, F., & Romdhane, M. (2009). Chemical composition and antimicrobial and antioxidant activities of Mentha (longifolia L. and viridis) essential oils. Journal of Food Science, 74(7), M358–63. https://doi.org/10.1111/j.1750-3841.2009.01272.x
  • Mohammed, A. M., El-Anany, A. M., Althwab, S. A., Alhomaid, R. M., Alharbi, H. F., ALgheshairy, R. M., & Ali Rehab, F. M. (2023). Nutritional and quality attributes of bread fortified with cheeseweed mallow leaves powder. Nutrition & Food Science, 53(6), 1045–1058. https://doi.org/10.1108/NFS-03-2022-0094
  • Niroula, A., Khatri, S., Khadka, D., & Timilsina, R. (2019). Total phenolic contents and antioxidant activity profile of selected cereal sprouts and grasses. International Journal of Food Properties, 22(1), 427–437. https://doi.org/10.1080/10942912.2019.1588297
  • Olennikov, D. N., & Tankhaeva, L. M. (2010). Quantitative determination of phenolic compounds in Mentha piperita leaves. Chemistry of Natural Compounds, 46(1), 22–27. https://doi.org/10.1007/s10600-010-9516-6
  • Oswell, N. J., Thippareddi, H., & Pegg, R. B. (2018). Practical use of natural antioxidants in meat products in the U.S.: A review. Meat Science, 145, 469–479. https://doi.org/10.1016/j.meatsci.2018.07.020
  • Pan, M. H., Tung, Y.-C., Yang, G., Li, S., & Ho, C. T. (2016). Molecular mechanisms of the anti-obesity effect of bioactive compounds in tea and coffee. Food & Function, 7(11), 4481–4491. https://doi.org/10.1039/C6FO01168C
  • Patonay, K., Korózs, M., Murányi, Z., & Kónya, E. P. (2017). Polyphenols in northern Hungarian Mentha longifolia (L.) L. treated with ultrasonic extraction for potential oenological uses. Turkish Journal of Agriculture & Forestry, 41, 208–217. https://doi.org/10.3906/tar-1701-61
  • Patonay, K., Szabó-Hudák, O., Szalontai, H., Jánószky, M., Kónya, E., & Németh, É. (2020). Extraction and identification of major polyphenol constituents of Northern Hungarian horsemint (Mentha longifolia L. (L.)). Acta Biologica Plantarum Agriensis, 8(1), 53–68. https://doi.org/10.21406/abpa.2020.8.1.53
  • Peasey, A., Bobak, M., Kubinova, R., Malyutina, S., Pajak, A., Tamosiunas, A., Pikhart, H., Nicholson, A. & Marmot, M. (2006). Of cardiovascular disease and other non-communicable diseases in central and Eastern Europe: Rationale and design of the HAPIEE study. BMC Public Health, 6, 255. https://doi.org/10.1186/1471-2458-6-255
  • Porter, N. A. (2013). A perspective on free radical autoxidation: The physical organic chemistry of polyunsaturated fatty acid and sterol peroxidation. The Journal of Organic Chemistry, 78(8), 3511–3524. https://doi.org/10.1021/jo4001433
  • Quan, W., Qie, X. J., Chen, Y., Zeng, M., Qina, F., Chen, J., & He, Z. (2020). Effect of milk addition and processing on the antioxidant capacity and phenolic bio accessibility of coffee by using an in vitro gastrointestinal digestion model. Food Chemistry, 308(5), 125598. https://doi.org/10.1016/j.foodchem.2019.125598
  • Raeisi, S., Quek, S. Y., Ojagh, S. M. & Alishahi, A. R. (2015). Effects of cumin (cuminum cyminum L.) seed and wild mint (mentha longifolia L.) leaf extracts on the shelf life and quality of rainbow trout (oncorhynchus mykiss) fillets stored at 4C ± 1. J Food, 36(2), 271–281. https://doi.org/10.1111/jfs.12240
  • Raissy, M., Ahmadi Kabootarkhani, M., Sanisales, K., Mohammadi, M., & Rashidian, G. (2022). The synergistic effects of combined use of Mentha longifolia, thymus carmanicus, and trachyspermum copticum on growth performance, feed utilization, and expression of key immune genes in rainbow trout (Oncorhynchus mykiss). Frontiers in Veterinary Science, 8, 810261. https://doi.org/10.3389/fvets.2021.810261
  • Revuelta-Iniesta, R., & Al-Dujaili, E. A. (2014). Consumption of green coffee reduces blood pressure and body composition by influencing 11β-HSD1 enzyme activity in healthy individuals: A pilot crossover study using green and black coffee. BioMed Research International, 2014, 1–9. https://doi.org/10.1155/2014/482704
  • Ribeiro, V. S., Leitão, A. E., Ramalho, J. C., & Lidon, F. C. (2014). Chemical characterization and antioxidant properties of a new coffee blend with cocoa, coffee silverskin and green coffee minimally processed. Food Research International (Ottawa, Ontario), 61, 39–47. https://doi.org/10.1016/j.foodres.2014.05.003
  • Ribeiro, V. S., Lidon, F. C., Campos, P. S., Pais, I. P., Leitão, A. E., & Ramalho, J. C. (2016). From coffee blend formulation until beverage production: Changes within fatty acids profile. Emirates Journal of Food and Agriculture, 28(10), 676–682. https://doi.org/10.9755/ejfa.2016-07-805
  • Saadet, D., Seda, C., & Bilgehan, D. (2012). Determination of peroxide values of some fixed oils by using the mFOX Method, spectroscopy letters. An International Journal for Rapid Communication, 45(5), 359–363. https://doi.org/10.1080/00387010.2012.666702
  • Said, O., Saad, B., Fulder, S., Khalil, K., & Kassis, E. (2011). Weight loss in animals and humans treated with “weighlevel”, a combination of four medicinal plants used in traditional Arabic and Islamic medicine. Evidence-Based Complementary and Alternative Medicine, 2011, 1–6. https://doi.org/10.1093/ecam/nen067
  • Sakiyama, N. S., & Ferrao, M. A. G. (2015). Botany and production of coffee. In R. F. Schwan & G. H. Fleet (Eds.), Cocoa and coffee fermentations (pp. 341e365). CRC Press.
  • Shahi, A. K., Chandra, S., Dutt, P., Kaul, B. L., Tava, A., & Avato, P. (1999). Essential oil composition of Mentha piperita L. from different environments of north India. Flavour & Fragrance Journal, 14(1), 5–8. https://doi.org/10.1002/(SICI)1099-1026(199901/02)14:1<5:AID-FFJ768>3.0.CO;2-3
  • Sharopov, F. S., Sulaimonova, V. A., & Setzer, W. N. (2012). Essential oil composition of Mentha longifolia from wild populations growing in Tajikistan. Journal of Medicinally Active Plants, 1(2), 76–84.
  • Vieira, H. D. (2008). Coffee: The plant and its cultivation. In M. R. Souza (Ed.), Plant parasitic nematodes of coffee (pp. 3e18). Springer.
  • Willett, W. C., Sampson, L., Stampfer, M. J. (1985). Reproducibility and validity of a semiquantitative food frequency questionnaire. American Journal of Epidemiology, 122(1), 51–65. https://doi.org/10.1093/oxfordjournals.aje.a114086