Menthofuran rich eight half-sib seed progeny of Mentha piperita (MPS-36) were studied for various genetic parameters, namely, coefficient of variation, heritability, genetic advance, correlation, and path of various plant and oil attributes, namely, plant height, L:S ratio, herb yield, β -myrcene, limonene, 1,8-cineole, menthone, menthofuran, neomenthone, pulegone, and menthol. Maximum genotypi...

The pattern of peltate glandular trichome initiation and ontogeny on expanding peppermint (Mentha x piperita) leaves was defined by surveying the populations of peltate glands in each of seven developmental stages within sampling areas of leaf apical, mid-, and basal zones for both abaxial and adaxial surfaces. It was shown that new peltate glands continue to form until leaf expansion ceases an...

An experiment was conducted with five types of herbal preparations viz (Mentha piperita L.) leaves, Turmeric (Curcuma longa) rhizome, Tulsi (Ocimum tenuiflorum) leaves Amla (Phyllanthus emblica) fruit and combination of these four named as Boon formulated by Natural Herbs and Formulations to study the performance of broilers(n= 300). The better body weight gain and higher feed intake (P<0.05) w...

INTRODUCTION The antimicrobial activity of essential oils (EOs) has been known for ages; in particular, the EOs of Melaleuca alternifolia, Thymus vulgaris, Mentha piperita, and Rosmarinus officinalis have been used for the treatment of fungal and bacterial infections. METHODOLOGY This study focused on the in vitro cytotoxicity to normal human conjunctiva cells and antimicrobial activity of 20...

The effect of different commercial modified food starch carrier materials on the flavor retention of the essential oil (EO) of peppermint (Mentha piperita L.) during spray drying and storage was evaluated. The obtained results revealed that the emulsification and encapsulation efficiencies of peppermint EO were higher for all n-octenyl succinic anhydride (OSAN)-modified starches as compared to ...

The present study aimed to investigate the phytochemical composition of Mentha × piperita L. (MP) and Lavandula angustifolia Mill. (LA) extracts in terms of hydroxycinnamic acid (HCAs) content, in particular, caffeic (CA), p-cumaric (CU), ferulic (FE), and rosmarinic (RS) acids using LC-MS. Also, the in vitro antimicrobial effect against Staphylococcus aureus and the antiproliferative activity ...