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Stimulation of Menthol Production in Cell Culture of Mentha Piperita

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Title Stimulation of Menthol Production in Cell Culture of Mentha Piperita
 
Creator Chakraborty, Amrita
 
Subject Drug Development/Diagnostics & Biotechnology
 
Description Mint descends from the Latin word mentha, which is rooted in the Greek word minthe, mentioned in Greek mythology as Minthe, a nymph who was transformed into a mint plant. The word itself probably derives from a now extinct pre-Greek language. Mints commonly known, as Pudina in India is an essential culinary herb for thousands of years. Belonging to the genus Mentha and family Lamiaceae, this perennial herb possesses a characteristic olfactory sensation. Among various species three species are mainly cultivated in India as menthol mint- Mentha arvensis, peppermint- Mentha
pipperita and spearmint- Mentha spicata. This genus yields various secondary metabolites of immense commercial importance. Among them the most important is menthol along with menthone, menthyl acetate, limonene, carvone and isopeperitone. The chemical constituents associated with the typical smell of this oil are monoterpenes and to a lesser extent sesquiterpenes which are both structurally diverse group of natural product known as isoprenoids. The leaf, fresh or dried, is the culinary source of mint in global scenario. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages,
jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint is a necessary
ingredient in Touareg tea, a popular tea in northern African and Arab countries. Alcoholic drinks sometimes feature flavor of mint, namely the Mint Julep and the
Mojito. Almost in all the states of India use this herb for making a green chutney which is used with fish, meat and vegetables. It is also used as a spice for flavouring
curries. It is mixed with other spices for making pickles.
 
Date 2008
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Identifier http://www.eprints.iicb.res.in/1579/1/Amrita_Chakraborty_PDF_TH_82.pdf
Chakraborty, Amrita (2008) Stimulation of Menthol Production in Cell Culture of Mentha Piperita. PhD thesis, Jadavpur University.
 
Relation http://www.eprints.iicb.res.in/1579/