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Infusions are widely consumed all over the world and are a source of dietary antioxidants, which can be improved in plants using elicitors. The aim of this study was to evaluate the foliar application of salicylic acid (SA) (0.5, 1 and 2mM) or hydrogen peroxide (H2O2) (0.05, 0.1 and 0.5mM) on peppermint (Mentha piperita) plants and its effect on the metabolite profile and antioxidant capacity of resulting infusions. Whereas 2mM SA treatment improved plant growth parameters and metabolite profile (carbohydrates and amino acids), 0.5 and 1mM SA treatments increased phenolic compound concentration. Sinapic acid, rutin and naringin were detected only in SA treatments; antioxidant capacity was also improved. Regarding H2O2 treatments, no differences in plant growth parameters, metabolite profile or antioxidant capacity were found. Therefore, the application of SA to peppermint is recommended in order to improve bioactive compounds and the antioxidant capacity of infusions.
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| http://dx.doi.org/10.1016/j.foodchem.2014.01.101 | DOI Listing |
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