What question did this study set out to answer?

To evaluate the phytochemical variability in two Mentha spicata and three Mentha × piperita genotypes over three growing seasons.

March 5, 2026

Phytochemical Variability of Mentha L. Species Over Three Growing Seasons.

Key Points

To evaluate the phytochemical variability in two Mentha spicata and three Mentha × piperita genotypes over three growing seasons.
Conducted a 3-year study (2022-2024) on Mentha species.
Analyzed methanolic extracts using spectrophotometry for TPC, TFC, and AA.
Determined individual phenolic compounds via HPLC-DAD.
Characterized essential oils using GC-MS.
Applied principal component analysis to assess chemical differentiation among genotypes.
M. × piperita exhibited significantly higher TPC, TFC, and AA than M. spicata.
Rosmarinic acid was the predominant compound across all samples, with higher levels in M. × piperita.
Essential oil yields ranged from 0.55% to 2.31%, with specific compounds dominant in each genotype.
Genotype strongly affected phytochemical profiles, while the growing year had a moderate effect.

Abstract

Species of the genus Mentha are valued for their aroma and bioactivity. This study presents a comprehensive 3-year (2022-2024) evaluation of two Mentha spicata and three Mentha × piperita genotypes. Methanolic extracts were analyzed for total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) using spectrophotometry; individual phenolic compounds were determined by HPLC-DAD, and essential oils (EOs) were characterized by GC-MS. Significant inter- and intra-species variability was observed. M. × piperita showed higher phytochemical levels (TPC: 33.61-55.23 mg GAE/g DW; TFC: 27.56-43.01 mg CE/g DW; and AA: 46.48-103.93 mg TE/g DW) than M. spicata (TPC: 28.92-39.57 mg GAE/g DW; TFC: 23.48-35.11 mg CE/g DW; and AA: 40.09-93.59 mg TE/g DW). Rosmarinic acid predominated in all samples (6227.11 to 29321.70 µg/g DW), with elevated levels observed in M. × piperita. EO yields ranged from 0.55% to 2.31% (v/w), with carvone dominant in M. spicata and menthone, dl-menthol, or piperitenone oxide in M. × piperita. Principal component analysis confirmed distinct chemical differentiation among genotypes. Genotype had a strong, and year a moderate, effect on phytochemical profiles. These results highlight the species-specific potential of Mentha for food, pharmaceutical, and cosmetic applications.

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