Mint Plants (Mentha) as a Promising Source of Biologically Active Substances to Combat Hidden Hunger

Author:

Hutsol Taras1ORCID,Priss Olesia2,Kiurcheva Liudmyla2,Serdiuk Maryna2,Panasiewicz Katarzyna3ORCID,Jakubus Monika4ORCID,Barabasz Wieslaw5ORCID,Furyk-Grabowska Karolina6,Kukharets Mykola7

Affiliation:

1. Department of Mechanics and Agroecosystems Engineering, Polissia National University, 10-008 Zhytomyr, Ukraine

2. Department of Food Technologies and Hotel and Restaurant Business, Dmytro Motornyi Tavria State Agrotechnological University, 72-312 Melitopol, Ukraine

3. Department of Agronomy, Poznan University of Life Sciences, Dojazd 11, 60-632 Poznań, Poland

4. Department of Soil Science and Microbiology, Poznan University of Life Sciences, Szydłowska 50, 60-656 Poznań, Poland

5. Faculty of Technical Sciences and Design Arts, National Academy of Applied Sciences in Przemyśl, Książąt Lubomirskich 6, 37-700 Przemyśl, Poland

6. Department of Production Engineering, Logistics and Applied Computer Science, Faculty of Production and Power Engineering, University of Agriculture in Kraków, Balicka 116B, 30-149 Kraków, Poland

7. Department of Electrification, Production Automation and Engineering Ecology, Polissia National University, 10-008 Zhytomyr, Ukraine

Abstract

Hidden hunger, also known as micronutrient deficiency, is a form of undernutrition, which is exacerbated when food security is fragile. However, the amount of phytonutrients in the diet can be increased by using underutilized species, such as fresh mint greens (Mentha). These plants have a high biological value due to the high content of biologically active substances. Plants of the genus Mentha, however, differ significantly in their chemical composition and, thus, nutritional value. The main objective of this study was to evaluate the content of phytonutrients in different Ukrainian species of mint: peppermint (Mentha piperita), horsemint (Mentha longifolia L.), silver-leaved horsemint (Mentha longifolia S.), and spearmint (Mentha spicata L.), and to determine their stability after drying and freezing. After studying the chemical composition of fresh, dried, and frozen plants of these species, it was established that Ukrainian mint species offer a robust set of phytonutrients and can be used as ingredients of the so-called “functional foods.” The biologically active substances in mint are concentrated during drying. Moreover, such raw materials are easily stored and used as an ingredient. However, the losses of ascorbic acid due to drying mint reach 70%; of carotenoids—approximately 10–15%; of chlorophylls—21–38%; and of phenols—19–29%. Peppermint and spearmint were observed to have higher stability of biologically active compounds. As for the freezing, the best stability of the chemical composition was demonstrated by field mint and spearmint samples. Therefore, a targeted selection of mint types and varieties prior to processing will allow preserving maximal preservation of a maximum amount of biologically active substances, increasing the content of phytonutrients in finished products, and preventing the development of hidden hunger.

Funder

Ministry of Education and Science

Publisher

MDPI AG

Subject

Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development,Building and Construction

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