PEPPERMINT

Chemical Properties

Mentha piperita L. is a hybrid derived from M. aquatica L. and M. spicata. Peppermint is an herbaceous plant cultivated in central and southern Europe, North and South America and Japan. The plant, a well-known perennial, is a member of the mint family. It grows to 80 cm (32 in.) in height; it has an erect, green stalk with white flowers (white mint) or a reddish-brown stalk with reddish-brown flowers (black mint). It has opposite leaves, long creeping roots, erect opposite branches and flowers grouped in clusters and arranged in spikes. The part used is the flowering tops. Peppermint has a fresh, strong, mint odor; sweet, balsamic taste, often masked by the distinct cooling effect.

Occurrence

Peppermint is found in Europe, the United States, and Canada.

Uses

In extract form, peppermint (Mentha piperita) helps relieve skin irritation and itching. Peppermint reduces skin redness due to inflammation or acne, cools by constricting capillaries, and has P refreshing and tonic properties.

Uses

Pharmaceutic aid (flavor); pharmaceutic aid (perfume).

Composition

In fresh peppermint (M. piperita) leaves, phytoprostanes F(1) (dinor isoprostanes) were found in free form (76 ng/g of dry weight) and at about 150-fold higher levels esterified in lipids.

Taste threshold values

Taste characteristics at 30 ppm: fresh, cooling, minty peppermint with a very clean, green, fresh nuance.