8738. Spearmint

Nomenclature

Green mint; curled mint.

Description and references

Hardy perennial herb, Mentha spicata L., Labiatae. Medicinal portions include the dried leaves and tops and essential oil. Habit. Mediterrean region; cultivated in U.S. and Europe. Constit. Volatile oil (0.8-2.5%), flavonoids incl. thymonin. Botanical description and medicinal uses: J. Gruenwald et al., PDR for Herbal Medicines (Medical Economics, Montvale, 2nd Ed., 2000) pp 709-710. Extraction of volatile constituents and effect of drying method: M. C. Diaz-Maroto et al., J. Agric. Food Chem. 51, 1265 (2003).

Derivative

Volatile oil.

Nomenclature

CAS number: 8008-79-5
Oil of spearmint.

Description and references

Obtained by steam distillation of flowering tops. Constit. Primarily carvone (≈50%), ()-limonene, 1,8-cineole.

Properties

Colorless, yellow or greenish-yellow liq; characteristic spearmint odor and taste. d2525 0.917-0.934. αD20 48 to 59°. nD20 1.484-1.491. Very slightly sol in water; sol in equal vol 80% alcohol. Keep well closed, cool and protected from light.

Derivative

Spirit of spearmint.

Description and references

An alcoholic soln contg per liter 100 ml oil of spearmint and the alcohol-soluble principles from 10 g coarsely powdered spearmint leaves previously macerated with water.

Use

As flavor in foods, dental products, chewing gum. Pharmaceutic aid (flavor).

Therapeutic Category

Carminative.