Evaluation of Phytochemical Contents and Antioxidant Activity of Mentha spicata (Spearmint) Grown in Kano, Nigeria
M. Murtala *
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
T. M. Abdulmumin
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
Y. Abdulmumin
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
S. Y. Ismail
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
M. D. Maimuna
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
L. A. Amina
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
S. I. Shahida
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
A. B. Sadiya
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
N. A. Abdullahi
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
M. S. Sadeeq
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
A. M. Shehu
Department of Biochemistry, Kano University of Science and Technology, Wudil, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: Mentha spicata (spearmint) is a plant that spreads mainly in the temperate and sub-temperate zones of the world including Africa and is used in pharmaceutical and food industries. It has numerous medicinal importance uch as antibiotic, anti-inflammatory, anti-diabetic, anti-hyperlipidaemic and many more. This research examines the phytochemical and antioxidant property of Mentha spicata.
Methodology: Sample of Mentha spicata leaves were collected fresh from the cultivated farm and was extracted using distilled water prior to analysis. The phytochemicals determination was carried out in accordance with methods described by Velavan while the antioxidant property was evaluated using Diphenylpicrylhydrazyl (DPPH) radical scavenging assay.
Results: The result showed that the aqueous extract contain alkaloids, phenols, flavonoids, tannins, saponins glycosides, Terpenoids and anthraquinones at varying concentrations. The antioxidant activity was measured in percentage at different concentration of the extract as follows; 25 mg/dl (20.94±0.05%), 50 mg/dl (10.78±0.02%), 75 mg/dl (50.74±0.04%) and 100mg/dl (17.83±0.06%) respectively. The highest antioxidant activity was observed in 75mg/dl concentration.
Conclusion: The antioxidant activity observed could be attributed to the presence of flavonoids and phenols. Therefore, Mentha spicata can be used as a source of antioxidant and could improve the health status of individuals.
Keywords: Mentha spicata, evaluation, phytochemicals, antioxidant