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Mints (Mentha sp.) are easily crossing plants thanks to which hybrids and new varieties can be obtained in a simple way. New hybrids can exhibit modified taste and smell qualities showing aroma and taste reminiscent of popular fruit or food products. This study presents the results of sensory evaluation of dried mint leaves. 8 taste and smell cultivars of mint were analyzed: peppermint (M. × piperita L. 'Multimentha'), grapefruit mint (M. × piperita L. 'Grapefruit'), apple mint (M. rotundifolia (L.) Huds.), orange mint (M. × piperita L. 'Granada'), chocolate mint (M. × piperita L. 'Chocolate'), strawberry mint (M. × piperita L. 'Almira'), 'Berries&Cream' mint (Mentha × 'Berries & Cream'), pineapple mint (M. suaveolens Ehrh.). Among the tested mint, the highest intensity of the smell is characterized by peppermint, while the smallest is shown by apple mint. The sensory profiles of the examined mint cultivars proved to be very diverse. In the case of strawberry mint, 'Berries&Cream' mint and pineapple mint, one of the most perceptible smell was the herbal descriptive. Peppermint, apple mint and chocolate mint were characterized by the most intense menthol descriptor. In the case of orange mint and grapefruit mint, the most noticeable was the citrus fragrance. In the hedonistic evaluation, the most positive grades were peppermint, while the most negative was pineapple mint. The cultivar of taste and smell properties of the studied mint cultivars indicates the possibility of their various use. [ABSTRACT FROM AUTHOR]

The research shows the influence of water temperature and brewing time on the polyphenol content and antioxidant properties in common marigold (Calendula officinalis L.) ligulate flower infusions. All of the collected samples were characterised by low antioxidant properties. The brewing time and the water temperature influenced the polyphenol content and antioxidant properties of common marigold ligulate flower infusions. In order to obtain a common marigold dried ligulate flower infusion with the highest polyphenol content, it has to be brewed for 10 minutes in water at a temperature of 80°C. The highest DPPH radical scavenging properties were found in an infusion prepared at the highest temperature of 100°C after 10 minutes of brewing. The results point to the potential possibility of using this raw material to make tea infusions. [ABSTRACT FROM AUTHOR]

The changes of total polyphenol content and antioxidant activity by DPPH and FRAP extracts from methanol, ethanol, aqueous and acetone extract obtained from lemon verbena (Lippia citriodora (Palau) Kunth) were stored during storage (3, 6, 9 and 12 months). The highest content of polyphenols was recorded in the methanol extract and lowest in the acetone extract. The methanol extract was characterized by the highest antioxidant activity, both by DPPH and FRAP. Extending the storage time of all extracts, irrespective of the extractor, resulted in a decrease in both total polyphenol content and antioxidant activity. [ABSTRACT FROM AUTHOR]

In the paper there are results of sensory and hedonistic evaluation in terms of taste and smell for water infusions of fresh leaves of mints. We analyzed 7 species and varieties of mints, grown in the soil, belonging to three chemotypes (carvon, linalool and menthol). The highest intensity of taste and smell obtained: peppermint M. × piperita L. (menthol chemotype) and M. spicata L. ‘Moroccan' (carvon chemotype). The least intense was the smell and taste of two carvon mints: curly (M. crispata L.) and M. rotundifolia Huds. The resulting sensory profiles illustrate the wide variation of mints for taste and smell. Similarity in terms of taste descriptors within individual chemotypes mints has been demonstrated. Most hedonistic acceptance was obtained for Moroccan mint, and the smallest for ginger mint (linalool chemotype). [ABSTRACT FROM AUTHOR]