EFFECTS OF DIFFERENT STORAGE TEMPERATURES AND DURATIONS ON ESSENTIAL OF COMPONENTS OF MENTHA PIPERITA

Abstract

This study was conducted to identify the storage temperature and duration providing the least quality losses in essential oil of Mentha piperita of Lamiaceae family with a great economic significance throughout the storage. The Mentha piperita leaves harvested at theginning of flowering were dried in a drying cabin at 35 degrees C. Essential oils were extracted with the aid of Clevenger device, placed into glass vials. The control group was analyzed for essential oil components and ratios right after the distillation and the experimental groups were analyzed after storage of essential oil samples in a fridge at 2 degrees C, 4 degrees C, 6 degrees C, -18 degrees C, -20 degrees C and -22 degrees C temperatures for 1, 3 and 6 months with the aid of a GC-MS device. Present findings revealed that storage conditions had significant effects on essential oil components. As compared to essential oil components of the control group, 3 months of storage at storage temperatures of below 0 degrees C could be recommended for alpha-pinene, beta-pinene, 1,8-cineole, pulegone, piperitone and caryophyllene components, 6 months of storage at 2 degrees C for menthone, 6 months of storage at -20 degrees C for menthol and 6 months of storage at -18 degrees C for caryophyllene component.