Augmentation of antioxidative potential of in vitro propagated Mentha piperita L.

Abstract

<em>Mentha piperita </em>L., as an aromatic culinary herb and a source of variety of phytochemicals including effective antioxidants, is overexploited by food industry. It demands rapid conservation by means of <em>in vitro</em> propagation of improved clones. Here, we have made an attempt to evaluate and augment the antioxidative potential of <em>M. piperita </em>L. by additing a precursor to the tissue culture derived clones and compared it with the <em>in vivo</em> plants so that tissue culture derived plants can serve as an alternative source of drug. <em>M. piperita </em>L. were analyzed for total phenol, flavonoids, total antioxidant activity, free radical scavenging activity and lipid peroxidase activity. Total phenol content in <em>in vivo </em>plants was lesser than in <em>in vitro</em>. In case of total flavonoid content, it also varies through the season where tissue culture derived plants showed similar and continuous production of total flavonoids content. The percentage inhibition of the <em>in vitro</em> plant extract of precursor fed clone was higher than that of <em>in vivo</em> plant extract. Antioxidant capacity of ascorbic acid was used as a reference standard from which plant extracts with potential antioxidant activity were compared. After addition of precursor, the <em>in vitro</em> mint plant proved more efficient in inhibiting lipid peroxidation after one hour than the <em>in vivo </em>plant, which has high absorbance value indicating lipid peroxide formation.