Chemical and Nutritional Compositions of Hydroethanol Leave Extract of Mentha piperita

Abstract

Mentha which is also famous as mint is a genus of plants fit in the Lamiaceae family. M. piperita well known as peppermint is widely cultivated worldwide and used for its medicinal values. The aim was to evaluate the chemical and nutritional compositions of hydroethanol leave extracts of M. Piperita. The proximate composition were determined according to the perspectives methods, while mineral elements were determined using EDTA method. The moisture content (80.5%), the ash content (60.2%), the level of fat content (95.0%), crude protein (65.8%) and carbohydrate content (94.5%). The result indicates higher content of fat, carbohydrate and moisture in the leaf of M. piperita and a moderate content of ash and protein. The most predominant mineral found was iron with a value of 2.26ppm, sodium (2.1mg/l), and potassium (1.02mg/l), other minerals were found in low values ranging from Zinc 0.5ppm, Cobalt (0.28ppm), manganese and chromium (0.22ppm) each, phosphorus (0.1mg/l), and cadmium 0.02ppm respectively. The Fourier Transform Infrared (FTIR) analysis of the crude extract showed that the compounds contain the functional groups like–CO, Nitro, -OH, and other compounds, while its Gas chromatography-Mass spectroscopy (GC-MS) analysis contains, fatty acids, carbohydrate and other compounds. In conclusion, M. Piperita can be an excellent source of nutrients and mineral.