MEDICINAL AND AROMATIC CROPS (2+1)

Chemical composition and uses

Japanese mint (M. arvensis)

Japanese mint is a primary source of menthol. The fresh leaves con¬tain 0.4-6.0% oil. The main constituents of the oil are menthol (65-75%), menthane (7-10%) and menthyl acetate (12-15%) and terpenes (pipene, limonene and camphene). The menthol content of the oil varies, depending on the climatic conditions. Generally, it is higher in tropical regions.


Menthol is used in the flavouring of a large number of pharma¬ceutical and oral preparations like toothpastes, dental creams, confectionery, beverages and other items like tobacco, cigarettes and paan masala. Medicinally, it is an' excellent carminative and gastric stimulant. When applied externally, it acts as a mild analgesic.


Peppermint (M. piperita)

The fresh herb contains essential oils ranging from 0.4 to 0.6%. The constituents of peppermint oil are almost similar to Japanese mint oil. However, the menthol content is lower in peppermint oil and varies between 35-50%. The other constituents are menthyl acetate (14-15%), menthone (9-25%) menthofuran and terpenes like pinene and limonene.


Bergamot mint (M. citrata)

Linalool and linalyl acetate are the main constituents of Bergamot mint oil. The oil is used directly in perfumes. Cosmetic preparations like scents, soaps, after-shave lotions and colognes also contain this oil.


Spearmint (M. spicata)

The principal constituent of spearmint oil is carvone (57.71%) and the other minor constituents are phellandrene, limonene, L-pinene and cineole. The oil is used mostly as a flavouring in toothpastes and as a food flavouring in pickles and spices, chewing gum and confec¬tionery, soaps and sauces.