CARVONE CONTENT AND CHEMICAL COMPOSITION IN SPEARMINT (Mentha spicata var. viridis L.) AS AFFECTED..

The experiment looked into the effect of storage time on the oil composition of spearmint herb. Spearmint herb samples were dried in the shade for seven days before being stored in plastic bags at room temperature for a year. The oil of spearmint was extracted using the British Pharmacopoeia's hydro distillation process. Oil composition was explored every four months, beginning in January before herb storage and continuing in April, August, and December, to determine oil contents using Gas Liquid Chromatography (GC) provided by Mass Spectrometry (MS). The results revealed that the oil contents changed as the storage period progressed. During the first four months, carvone content grew slightly from 72.0 percent in January to 84.8 percent in April, then declined to 54.7 percent at the end of the storage period. During the storage of spearmint plants, the various oil contents differed substantially.

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